Plumpton College University of Brighton
BSc Viticulture & Oenology
Course Handbook
(September 2006)
1. Introduction
Plumpton College is the centre of excellence in the country for Wine Studies. It has a well-equipped commercial vineyard and Wine Studies centre, comprising a commercial winery and teaching areas. The laboratory at Plumpton has been equipped specifically with wine analysis work in mind. Students will have access both to the resources centre at Plumpton and to the library of the University of Brighton, which both have an excellent range of books and periodicals. Both resource centres have excellent information technology facilities and are linked to the Internet.
Plumpton College has been teaching professional courses in Wine Studies since 1988, and introduced a Higher National Diploma (HND) in Wine Studies in 1996. The first BSc (Hons) Biological Sciences (Wine Studies) course was run as a one-year top-up qualification in 1999.
The programme described in this book leads to a BSc (Hons) in Viticulture & Oenology, covering many aspects of wine, including vine growing, wine production, wine evaluation, general product knowledge, biological science relating to wine and the management of wine-related businesses. This Honours Degree is designed for those who have a strong interest in wine and wish to make a career in wine production, or other wine production-related occupations, both in the UK or abroad.
The programme is designed to be extremely flexible in its delivery in order to meet the needs of the widest possible range of students. The BSc programme is available on either a full-time (3 years) or a part-time (maximum 5 years) basis.
2. Objectives of the Course
The BSc (Hons) Viticulture & Oenology covers aspects of modern biological sciences relating to wine production plus advanced viticulture, oenology, wine analysis and sensory evaluation.
Students complete a major undergraduate research project around a viticultural or oenological topic of their own choice for which they may use the facilities at the University of Brighton
3. The course structure
The full time course is studied over 3 years, with the academic year divided into two semesters. An optional placement year may be undertaken between Levels 2 and 3 (Years 2 and 3 for full time study). Study is undertaken at Levels 1, 2 and 3 of the national qualifications framework, and is divided into modules. Full-time students study for 120 credits (12 modules) .each year, beginning at Level 1 and progressing through Levels 2 and 3. A student must obtain 100 credits at each level before progressing to the next.
In order to be awarded a Honours degree, students will need to successfully complete modules with a total unit value of 360 credits, with at least 100 credits at level 3, including PL350 (BSc Project 2)
Students withdrawing from the course with:
· 120 credits at level 1 will be offered a Certificate of Higher Education
· 240 credits, with at least 100 credits at level 2 will be offered a Diploma of Higher Education
· 300 credits, with at least 60 at level 3 will be offered a Ordinary Degree
Module codes / Status / Module Title / Semestertaught / Credit
Level 1
PW100 / C / Wines and spirits of the world / 1 / 10
PL107 / C / Chemistry / 1 / 10
PW103 / C / Vineyard establishment / 1 / 10
PL109 / C / Soil science / 1 / 10
PL110 / C / Botany / 1 / 10
PW110 / C / Vineyard practical skills / 1 & 2 / 20
PW107 / C / Vineyard maintenance / 2 / 10
PW111 / C / Wine analysis / 2 / 10
PL108 / C / Cell biology & genetics / 2 / 10
PW108 / C / Wine sensory evaluation / 2 / 10
PW101 / C / Winemaking 1 / 2 / 10
Level 2
PW203 / C / Winemaking 2 / 1 / 10
PL210 / C / Analytical techniques / 1 / 10
PW211 / C / Winery engineering / 1 & 2 / 10
PW208 / C / Winery practical skills / 1 & 2 / 10
PW215 / C / Wine evaluation techniques / 1 or 2 / 10
PW200 / O / Spirits, sparkling & fortified wines / 1 / 20
PW201 / O / Wine Studies Tour / 1 & 2 / 10
PL206 / O / Work placement 2 / 1 & 2 / 10
PL205 / O / Career development / 1 or 2 / 10
PL204 / O / Level 2 Project / 1 & 2 / 20
PL203 / C / Statistics / 1 or 2 / 10
PW206 / C / Winemaking 3 / 2 / 10
PL208 / C / Microbiology / 2 / 10
PW214 / C / Vine Pathology / 2 / 10
PW204 / O / Contemporary issues in wine / 2 / 10
PL209 / O / Biochemistry / 2 / 10
PW205 / O / Light wines of the world / 2 / 20
PW209 / O / Advanced wine analysis / 2 / 10
Level 3
PW304 / C / Grape berry development / 1 / 10
PL322 / C / Level 3 project 1 / 1 / 10
PW300 / C / Oenology 1 / 1 / 10
PW306 / C / Vintage experience / 1 / 10
PL351 / O / Career development (BSc) / 1 / 10
PL350 / C / Level 3 project 2 / 1 & 2 / 30
PW302 / O / Innovations in wine production / 1 or 2 / 10
PW308 / C / Oenology 2 / 2 / 10
PW301 / C / Vegetative development of the grapevine / 2 / 10
PW303 / C / Wine microbiology / 2 / 10
PW312 / C / Integrated wine production / 2 / 10
C = Compulsory; O = Optional Choice
4. The Course Team
At the time of going to print, the Course Team consisted of:
· Marianne McKay BSc MSc (Agric)
Course Leader for BSc (Hons) Viticulture & Oenology year 3
· Chris Foss BSc (Hons), BTS (Viti/Oeno), PGCE, WSET Dip (Hons)
Head of Wine Studies Section, Course Leader for BSc (Hons) Viticulture & Oenology years 1 & 2. Module Leader for vinegrowing and some general modules.
· Peter Morgan BSc (Hons), HNDWS, WSET Dip
Winemaker, Module Leader for winery engineering module
· Kevin Sutherland
Vineyard Instructor, Module Leader for vineyard mechanisation modules
· Petra Billings BSc, PhD, CAE
Module Leader for Botany, Soil Science and Ecology module
· Jenny Watkins PhD, BSc (Hons)
Module Leader for Statistics
· Linda Mitchell BA (Hons)
Development Tutor
5. Equipment/material requirements
All students are advised to purchase 6 ISO (tasting) glasses and provide a spittoon for tasting sessions.
Students should note that it is a requirement that appropriate clothing is worn for all practical activities. In particular:
· Laboratory coats for all laboratory practicals
· Overalls and safety boots for all vineyard and winery practicals
Students will also need to provide their own secateurs for vineyard practicals in semester 2.
6. Summary of Modules
Level 1
Wines & Spirits of the World
This module will enable the student to describe the characteristics of the principal wines and spirits of the world, give information on the key factors influencing style, quality and value, and make evaluations of wines and spirits with regards to their quality and commercial value.
Winemaking 1
To provide a good understanding of winemaking to those who either wish to enter the wine trade, or who wish to establish a small winery.
Chemistry
This module will provide the student with the knowledge of basic chemical concepts, basic organic chemistry and the safe and accurate preparation of reagents required for a number of further modules.
Vineyard Establishment
This module will enable the learner to gain enough theoretical knowledge to plan a successful vineyard from site assessment through to vine planting.
Vineyard Maintenance
This module will provide the student with the required knowledge in vineyard management for successful grape production.
Vineyard Practical Skills
This module will provide students with the opportunity to develop and practice some of the practical skills in vineyard management required for successful grape production, including the underlying practical skills required to use tractors and vineyard machinery correctly and safely.
Wine Analysis
This module will enable the student to carry out most basic wine and must analyses accurately and safely through understanding concepts and principles associated with the assays. It will also provide the laboratory skills necessary for employment in the wine industry and to enable the student to go on to further winemaking modules.
Soil Science
To understand the requirements of plant cultivation in any discipline, it is essential to understand the basics of soil science. In this module you will learn why and how soil properties vary and will carry out practical methods of soil analysis.
Botany
This module aims to give students a good understanding of plant anatomy, plant processes, and plant growth. It provides an essential background for all subject areas that are based on plant cultivation.
Wine Sensory Evaluation
This module uses a systematic approach to provide students with the practical ability to assess the quality of a wine so as to make effective winemaking or wine purchasing decisions. This includes an understanding of major and minor wine components, the principal mechanisms of sensory perception and descriptive analysis.
Cell Biology & Genetics
This module will introduce the student to pro- and eukaryotic cell structures and basic metabolism and genetics, thus providing a basis for many other modules.
Level 2
Winemaking 2
The student will gain the thorough theoretical knowledge of the early stages of wine necessary for employment in a winery or progression to other qualifications in winemaking.
Winery Engineering
The module covers the considerations necessary for the design and equipping of a modern commercial winery.
Winery Practical Skills
This module will provide students the opportunity to develop and practice some of the practical skills in winery management required for successful winemaking
Level 2 Project
This module is designed to allow students to pursue a particular interest relevant to their field of study. It will also develop their ability to undertake individual, independent work and their skills in research, analysis and synthesis.
Winemaking 3
This module will provide a thorough theoretical and practical knowledge of the stages of winemaking from the end of the fermentations to bottling.
Vine Pathology
The aims of this module are to enable students to develop a deeper knowledge and understanding of the principles of grapevine pest management and to develop their ability to critically evaluate the selection and application of pest control measures.
Work Placement 2
This module aims to provide students with the opportunity to undertake an extended period of work in an organisation relevant to their likely future career, thereby enabling them to further develop their subject specific, research and general work related skills.
Wine Evaluation Techniques
To provide students with an advanced practical ability to deploy and evaluate sensory techniques used in the assessment of wine quality.
Career Development
The module aims to provide the learner with the knowledge and skills required to search and apply for relevant jobs within their chosen industry. The module aims to build on previously acquired work related skills and develop the learner’s ability to critically assess their own performance.
Wine Studies Tour
This module is designed to allow students to gain in-depth, first hand knowledge and understanding of a wine-producing region. It will also encourage them to develop skills in research, planning and organisation and website development.
Contemporary Issues in Wine
This module is designed to enable the student to gain an awareness of some of the health, social, historical, cultural, ethical, legal, educational, communication and media issues relevant to the wine industry today.
Spirits, Sparkling & Fortified Wines
This module will provide the student with a detailed, contemporary knowledge of the production and commercial significance of the spirits, sparkling and fortified wines of the world, particularly those available in the UK market. It will also teach a systematic tasting technique to determine the quality, degree of maturity, age, origins, style and grape varieties of wines.
Statistics
This module allows students to develop their ability to collect, statistically analyse and interpret quantitative information from their particular field of study. It will enable development of skills necessary for using computer spreadsheet/graphics statistical packages. This module will provide a basis for the understanding of more complex statistical procedures used in scientific study, particularly Final Project PL204.
Analytical Techniques
In this module the student will gain knowledge and critical understanding of the main biological analysis methods and learn to apply underlying concepts and principles outside the laboratory. The student will use a range of established analytical techniques and acquire new competencies that will enable them to make informed decisions about sample analysis in a work-related or research context.
Biochemistry
This module will introduce the student to the major biochemical molecules in the cell, their structural and functional relationships and their metabolism. It is taught through a combination of lectures and practical work with emphasis on the relevance of biochemical processes to the student’s field of study.
Light Wines of the World
This module will provide the student with a detailed, contemporary knowledge of the production and commercial significance of the light still wines of the world, particularly those available in the UK market. It will also teach a systematic tasting technique to determine the quality, degree of maturity, age, origins, style and grape varieties of wines.