NSCI6116 – Wine Science
Module code
NSCI6116
Module title
Wine Science
Prescription
The aim of this course is to develop knowledge and skills in advanced wine analysis and laboratory trials used in commercial wine making.
NZQA Level
Level 6
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Content
- - Wine aroma chemistry
- Bacteria and yeasts in grapes, juice, wine and storage
- Major faults in wine; their origin and solutions
- Sulphides and finings
- Principles and techniques of fining
- Barrels and oak derived aromas
- Reactions that take place during maturation
- Phenolics
- Additions and adjustments to wine
- Stabilisation
- Oxidation and aging reactions - Learning and Teaching Resource
- All required and recommended resources are advised to aakonga via course outlines.
- 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 Outcomes
- LO1 Assess the qualities of a wine using standard industry tasting descriptors.
LO2 Identify the impact of microbial activity to all stages of wine production.
LO3 Diagnose the cause of wine faults and formulate appropriate solutions.
LO4 Review the origins and use of different oak types and influence of coopering practices.
LO5 Formulate wine making decisions based on wine analysis and trials. - Assessment Criteria
- Assessment in this course is achievement-based. Aakonga must submit all specified assessment items, and obtain at least 50% overall score in order to pass this course. Aakonga will be advised of all matters relating to summative assessment at the start of the course.
