Sparkling Wine Production

Through lectures, seminars, guided tastings and site visits, students will gain knowledge and a detailed understanding of how viticultural and oenological decisions can affect the quality of sparkling wines produced with different techniques.

This module will include:

An overview of different sparkling wine production methods (e.g. bottle fermented, tank fermented, carbonation, etc.) and styles. Sparkling wine viticulture: site selection, varieties, culture methods, harvest. Sparkling winemaking: harvest criteria, fruit processing, first and second fermentations, malolactic fermentation, blending, ageing and finishing, bottling, yeast autolysis, riddling & disgorging. The organoleptic evaluation of sparkling wines of different styles and regions. Students are assessed at regular intervals in formative ways, sensorially and theoretically, involving tastings, group discussions and presentations, written feedback on short plans and drafts. Students are encouraged to self-reflect and set their own targets for completion of the final assignments.

The outcomes of this module:

Compare different sparkling wine production methods, including differences in sensory characteristics. Evaluate how different viticultural decisions and practices affect the quality, chemical composition and sensorial properties of sparkling wines. Evaluate how different winemaking decisions and practices affect the quality, chemical composition and sensorial properties of sparkling wines.