NSCI5511 – Wine Making Fundamentals
Module code
NSCI5511
Module title
Wine Making Fundamentals
Prescription
The aim of this course is to develop knowledge of wine production, and the knowledge and skills required to work in a winery.
NZQA Level
Level 5
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Content
- - Wine evaluation
- Overview of the wine making process
- Consideration of Kaitiakitanga within wine making processes
- Maturity monitoring and harvest sampling
- Juice handling and analysis
- The fermentation process
- Bacteria and yeasts in wine making
- Stability and fining
- Oak and maturation
- Methods of filtration
- Winery equipment overview - Learning Outcomes
- LO1 Evaluate a range of table wines using sensory skills.
LO2 Apply wine making principles to planning and producing a table wine.
LO3 Analyse fermentation kinetics in the management of a wine making project.
LO4 Operate wine making equipment to carryout wine making tasks. - Assessment Criteria
- Assessment in this course employs an achievement-based grading scheme. Learners will be advised of all matters relating to summative assessment prior to the start of the course. Aakonga must submit all specified assessment items and obtain at least 50% overall score in order to pass this course.
- Teaching and Learning Strategy
- Learning and teaching activities will employ a range of elements drawn from approved methods to align with the context of the learning (delivery mode, regional specific requirement, etc.) and any particular needs of the group of aakonga.
- Learning and Teaching Resource
- All required and recommended resources are advised to aakonga via course outlines.
