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. 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. Entry Requirements Applicable to each module: GCSE Mathematics at grade 4 or above (grade C or above under the A*-G system) GCSE English at grade 4 or above (grade C or above under the A*-G system) The following qualifications are recommended prior to applying: WSET Level 2 Award in Wines (Pass) Level 3 qualification such as A Level (two subjects) BTEC Extended Diploma (MPP) Access to HE in a related subject We also consider applicants with relevant industry experience if over 21 years of age. Students with English as an additional language will be required to have gained IELTS at 6.5 overall with 6.0 in Writing. Applicants wishing to progress onto an undergraduate course would need to meet the minimum entry criteria for that specific course which typically includes a Level 3 qualification with UCAS Tariff points (56 points and above).