Plumpton College University of Brighton

BSc Viticulture & Oenology

Course Handbook(September 2006)

BSc (Hons) Viticulture & Oenology Student Handbook 2

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

BSc (Hons) Viticulture & Oenology Student Handbook 3

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 Semester taught

Credit

Level 1PW100 C Wines and spirits of the world 1 10PL107 C Chemistry 1 10PW103 C Vineyard establishment 1 10PL109 C Soil science 1 10PL110 C Botany 1 10PW110 C Vineyard practical skills 1 & 2 20PW107 C Vineyard maintenance 2 10PW111 C Wine analysis 2 10PL108 C Cell biology & genetics 2 10PW108 C Wine sensory evaluation 2 10PW101 C Winemaking 1 2 10

Level 2PW203 C Winemaking 2 1 10PL210 C Analytical techniques 1 10PW211 C Winery engineering 1 & 2 10PW208 C Winery practical skills 1 & 2 10PW215 C Wine evaluation techniques 1 or 2 10PW200 O Spirits, sparkling & fortified wines 1 20PW201 O Wine Studies Tour 1 & 2 10PL206 O Work placement 2 1 & 2 10PL205 O Career development 1 or 2 10PL204 O Level 2 Project 1 & 2 20PL203 C Statistics 1 or 2 10PW206 C Winemaking 3 2 10PL208 C Microbiology 2 10PW214 C Vine Pathology 2 10PW204 O Contemporary issues in wine 2 10PL209 O Biochemistry 2 10PW205 O Light wines of the world 2 20PW209 O Advanced wine analysis 2 10

Level 3PW304 C Grape berry development 1 10PL322 C Level 3 project 1 1 10PW300 C Oenology 1 1 10PW306 C Vintage experience 1 10PL351 O Career development (BSc) 1 10PL350 C Level 3 project 2 1 & 2 30PW302 O Innovations in wine production 1 or 2 10PW308 C Oenology 2 2 10PW301 C Vegetative development of the grapevine 2 10PW303 C Wine microbiology 2 10PW312 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 DipBSc (Hons) Viticulture & Oenology Student Handbook 4

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 1Wines & Spirits of the WorldThis 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 1To provide a good understanding of winemaking to those who either wish to enter the wine trade, or who wish to establish a small winery.

ChemistryThis 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 EstablishmentThis module will enable the learner to gain enough theoretical knowledge to plan a successful vineyard from site assessment through to vine planting.

Vineyard MaintenanceThis module will provide the student with the required knowledge in vineyard management for successful grape production.

Vineyard Practical SkillsThis 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.BSc (Hons) Viticulture & Oenology Student Handbook 5

Wine AnalysisThis 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 ScienceTo 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.

BotanyThis 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 EvaluationThis 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 & GeneticsThis 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 2The 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 EngineeringThe module covers the considerations necessary for the design and equipping of a modern commercial winery.

Winery Practical SkillsThis module will provide students the opportunity to develop and practice some of the practical skills in winery management required for successful winemaking

Level 2 ProjectThis 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 3This module will provide a thorough theoretical and practical knowledge of the stages of winemaking from the end of the fermentations to bottling.

Vine Pathology

BSc (Hons) Viticulture & Oenology Student Handbook 6

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 2This 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 TechniquesTo provide students with an advanced practical ability to deploy and evaluate sensory techniques used in the assessment of wine quality.

Career DevelopmentThe 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 TourThis 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 WineThis 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 WinesThis 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.

StatisticsThis 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 TechniquesIn 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.

BiochemistryThis 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.BSc (Hons) Viticulture & Oenology Student Handbook 7

Light Wines of the WorldThis 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.

MicrobiologyThis module will introduce the student to the major groups of microorganisms, including bacteria, yeast and viruses. Emphasis will be placed on the diversity of microorganisms and the differences between these groups, as well as the practical aspects of microbiology used routinely in biological studies.

Advanced Wine AnalysisThis module will enable the student to carry out analytical method development and more advanced 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 research and employment in the wine industry.

Level 3

Grape berry developmentThis module covers the analysis and critical evaluation of the physiological mechanisms affecting the quality and quantity of grapes produced in a vineyard and factors influencing these mechanisms.

Level 3 Project 1This module covers the assessment of substances for COSHH regulations; the critical review of scientific papers; assessment of a sample project or dissertation; abstracting a sample scientific paper and proposing an outline investigation of the student’s own Honours Project topic.

Oenology 1This module enables the student to show knowledge and critical understanding of the chemical components in wine and strategies for their control. The student will develop skills of analysis and synthesis related to the systematic and imaginative use of knowledge and / or evidence during the winemaking process. The interpretation of scientific literature and its application is also covered.

Vintage experienceAn intensive module taught over four weeks through an industrial placement, this module covers understanding and evaluation of the factors affecting quality in wine production and the methods by which they may be controlled. Concepts and principals of winemaking in an industrial context are covered and an approach to solving any problems which may arise.

Level 3 Project 2This is an extensive module taught over two semesters aimed at developing the student’s ability to undertake individual, independent and in-depth research together with analytical and organisational skills. The student has to provide proof of the ability to draw together subject areas and experiences encountered in the course and communicate ideas in a logical, persuasive and readily understandable manner.

Oenology 2BSc (Hons) Viticulture & Oenology Student Handbook 8

This module covers the evaluation of the importance of production processes and utilities in determining wine quality. Analytical techniques are used to monitor and improve wine quality, and the steps taken to formulate a plan for a small to medium sized winery to include strategies for the management of a high quality product are taught.

Career development (BSc)This module aims to enable the learner to investigate, develop and communicate the skills necessary to plan and achieve their career goals.

Vegetative development of the grapevineThis module provides a deeper knowledge and understanding of grapevine vegetative growth covering physiological mechanisms and the internal and external factors which influence them. Optimisation of vines in a commercial environment to maximise the quantity and quality of the vintage are also covered in this module.

Wine microbiologyThis module enables the student to analyse and critically evaluate the physiological mechanisms controlling the development of yeasts, moulds and bacteria involved in winemaking. The module includes identification of microbial causes of wine faults and strategies to use in order to minimise impact. In addition the module covers the evaluation of strategies for microbiological control in all areas of the winemaking process.

Integrated wine productionThe aims of this module are to enable students to develop a deeper knowledge and understanding of the concepts and principles in Integrated Wine Production and develop the ability to critically evaluate the application of these principles.

Innovations in wine productionThis module provides the student with the opportunity to undertake detailed research on new developments in winemaking or vinegrowing. Analysis and critical evaluation of the possible impact of the new development / technology on the wine industry are included in this guided independent study.

BSc (Hons) Viticulture & Oenology Student Handbook 9

BSc (Hons) Viticulture & Oenology - Module Assessments

Module Status Credits Assessments WeightingsLevel 1

PW100Wines & Spirits of the World

C 10 1. Practical tasting assessments and short answer questions exams

3. Multiple choice question exam

60%

40%PW101Winemaking 1

C 10 1. Multiple choice tests 100%

PL107Chemistry

C 10 1. Examination2. Analysis Portfolio

50%50%

PW103Vineyard Establishment

C 10 1. Written report assessing a particular vineyard site

2. Written report making recommendations and a financial assessment relating to the establishment of vineyard on a specific site.

40%

60%

PW107Vineyard Maintenance

C 10 1. 4 short examinations.2. Weed collection

80%20%

PW110Vineyard Practical Skills

C 20 1. Practical assessment of vineyard practical skills throughout the College year.

2. Practical assessment of tractor driving and use of vineyard machinery

3. Written assessment: a case study evaluating the machinery recommendation for a specific vineyard.

30%

30%

40%

PW106Wine Analysis

C 10 Analysis portfolio including practical work and report writing for eight assays

100 %

PL102Work Placement 1

O 10 Work placement report 100%

PL109Soil Science

C 10 Portfolio of evidence of soil analytical tests, their results and interpretation

100%

PL110Botany

C 10 Practical Laboratory Portfolio of botanical drawings and experimental accounts

100%

PW108Wine Sensory Evaluation

O 10 1. Poster on the function of sensory organs2. Practical assessment: Ten exercises in

wine sensory evaluation

30%70%

PL108Cell biology & Genetics

O 10 1. Written assessment 2. Examination

50%50%

BSc (Hons) Viticulture & Oenology Student Handbook 10

Level 2PW203Winemaking 2

C 10 1. Examination2. Written Report

50%50%

PW211Winery Engineering

C 10 Coursework report 100%

PW208Winery Practical Skills

C 10 1. Practical assessment of winery practical skills throughout the College year.

2. Completion of a winery monitoring exercise.

80%

20%

PL204Level 2 Project

C 20 Coursework comprising of:a. Outline proposal (15%)b. Formal written report (75%)c. Viva voce examination (10%)

100%

PW206Winemaking 3

C 10 1. Written report 2. Examination

50%50%

PW214 Vine Pathology

C 10 1. Coursework: 2. Pest management programme

design

50%50%

PL205Career Development

O 10 Personal development file. 100%

PW201Wine Studies Tour

O 10 1. Log book of activities relating to the planning and organisation of the study tour2. Assessment of contribution to resulting website

50%

50%

PW204Contemporary Issues in Wine

O 10 3 courseworks 33.3%each

PW200Spirits, Sparkling & Fortified Wines

C 20 1. Assessments of the ability to describe and analyse the tastes of wines and spirits

2. Written reports

40%

60%PL203Statistics

O 10 1. Written report - data sampling exercise using descriptive statistics, comparison of means (t-test and ANOVA) and their use in scientific literature

2. Practical Excel exercise (regression analysis and chi-square)

70%

30%

PL206Work Placement 2

C 10 Work placement report 100%

PW215 Wine Evaluation Techniques

O 10 5 practical assessments Student-lead seminar

50%50%

PL210Analytical Techniques

O 10 1. Practical assessment: Separation science

2. Practical assessment Spectral methods

50%

50%

PL209Biochemistry

O 10 1. Practical portfolio2. Examination

50%50%

PW205 O 20 1. Practical assessment of the BSc (Hons) Viticulture & Oenology Student Handbook 11

Light Wines of the World

students’ ability to assess and critically evaluate wines through tasting

2. Written examinations 3. Presentation and report

featuring a specific wine region

30%

30%30%

PL208Microbiology

O 10 1. Practical assessment 2. Written Examination

70%30%

PW209Advanced Wine Analysis

O 10 Analysis portfolio of practical work 100 %

Level 3PW304Grape berry development

C 10 1. Mini-project with poster presentation2. Coursework with presentation

50%

50%PL322Level 3 Project 1

C 10 1. Preparing a COSHH assessment2. Assessing the main features of a sample dissertation3. Critiquing a review of a relevant topic4. Writing a 300 word abstract of a relevant paper5. Submitting an outline investigation of the selected

topic

20%20%

20%20%

20%PW300Oenology 1

C 10 1. Examination2. Coursework

50%50%

PW306 Vintage experience

C 10 1. Poster2. Written report critically evaluating the procedures,

equipment and management methods used during the placement

50%50%

PW311Level 3Project 2

C 30 Project report & Viva voce 100%

PW308Oenology 2

C 10 1. Examination2. Coursework

50%50%

PW312Integrated wine production

C 10 Student-lead seminar 100%

PW310Career Development (BSc)

O 10 Career Development file 100%

PW301Vegetative development of the grapevine

C 10 1. Mini-project with poster presentation2. Coursework with presentation 50%

50%

PW303Wine microbiology

C 10 1. Examination2. Coursework

50%50%

PW302Innovations in wine production

O 10 1. Written report2. Assessment negotiable between student and study adviser (may include formal talk to students, video, website, article for wine publication)

50%

50%

BSc (Hons) Viticulture & Oenology Student Handbook 12

7. Module Booklists and Resource Requirements

PW100 Wines and spirits of the worldFIELDEN C (2005) Exploring wines and spirits, WSET SchoolSCHUSTER M (1989) Understanding wine Mitchell Beazley SPURRIER & DOVAZ (1990) Academie du Vin wine course Mitchell BeazleyJOHNSON H (1994) The world atlas of wine Mitchell Beazley Periodicals:Wine and Spirit InternationalWine MagazineDecanterHarpersROBINSON J (2005) The Purple Pages [online] www.jancisrobinson.com

PW101 Winemaking 1HALLIDAY J, JOHNSON H (1994) The art and science of wine. Mitchell BeazleyOUGH CS (1992) Winemaking basics Food Producers Press PEYNAUD E (1984) Knowing and making wine John Wiley & SonsVINE et al Winemaking Chapman & Hall 1997

PL107 ChemistryCONELY C & HILLS, (1998) Chemistry, University Press HUNT, A. (2001) Complete A-Z Chemistry Handbook, HodderLEWIS, R & EVANS, W (2001) Chemistry, 2nd Ed. PalgraveMOORE (2003) Chemistry for Dummies, John Wiley

PW113 Vineyard establishmentCOOMBE & DRY (2004) Viticulture volume 1 – resources, Australian Industrial Publishers DAVIDSON D (1995) A guide to growing winegrapes in Australia Winetitles (Australia) GALET P (1998) Grape varieties and rootstock varieties, OenoplurimediaGLADSTONES J (1992) Viticulture and environment Australian Industrial Publishers JACKSON D (2001) Climate, Daphne Brassell Associates ltdSMART R & ROBINSON M (1993) Sunlight into wine Winetitles (Australia)

PW107 Vineyard maintenanceCOOMBE & DRY (1993) Viticulture volume 2 - practices Australian Industrial Publishers CROSSEN (1997) Venture into Viticulture Agmedia GALET (1996) Grape diseases Oeno Plurimedia GALET P (2000) General Viticulture, OenoplurimediaJACKSON (1997) Pruning and training Lincoln University Press SMART R & ROBINSON M (1991) Sunlight into wine Winetitles (Australia) The Australian and New Zealand Grapegrower & WinemakerPractical Vineyard and Winery

PW110 Vineyard practical skillsCOOMBE & DRY (1993)* Viticulture volume 2 - practices Australian Industrial Publishers CROSSEN (1997) Venture into Viticulture Agmedia SMART R & ROBINSON M (1991) Sunlight into wine Winetitles (Australia) ATB (1999) A guide to the use of farm vehicles on the roadMACMAHON A (2000) Agricultural vehicles on the road The New Police BookshopCULPIN C (2002) Farm Machinery Blackwell Scientific BELL B (2001) Farm Machinery Farming Press

PW111 Wine analysisBSc (Hons) Viticulture & Oenology Student Handbook 13

ILAND P (2004) Chemical analysis of grape juice and wine Patrick Iland Wine Promotions (Aus) MARGALIT Y (1988) Concepts in wine chemistry, Wine Appreciation Guild OUGH & AMERINE (1988) Methods for analysis of musts and wine John Wiley & Sons ZOEKLEIN et al. (1995) Wine analysis and production, Chapman & Hall

PL108 Cell biology and geneticsBARBOR, M. BOYLE, M. CASSIDY, M. & SENIOR, M. Collins EducationalCAMPBELL N A (1996) Biology (4th Edition) Benjamin CummingsCADOGAN, A. & GREEN, N. Biology, Heinemann Educational Books PURVES W K (2004) Life: The Science of Biology (4th Edition) FreemanThe Internet/ StudentCentral

PL109 Soil scienceBRADY NC & WEIL RR (2001) The nature and properties of soils Prentice Hall.GERRARD J (2000) – Fundamentals of soils, Routledge. ROWELL DL (1994) – Soil science: Methods & Applications Prentice Hall.

PW102 Vinegrowing 1CROSSEN (1997) Venture into Viticulture Agmedia DAVIDSON D (1995) A guide to growing winegrapes in Australia Winetitles (Australia) HALLIDAY J & JOHNSON H (2000) The art & science of wine, Mitchell BeazleyJACKSON D & SCHUSTER D (1997)* The production on grapes and wine in cool climates, Lincoln University PressROBINSON J (1992) Vines, grapes and wines. Mitchell Beazley

PL110 BotanyBOWES BG (1996) A colour atlas of plant structure, MansonBURNS MA (1997) Plant anatomy, Arlington Practical BotanyPURVES et al (2003) – Life – The Science of Biology, Freeman 7th Ed.RAVEN et al (1999) - Biology of plants, WH Freeman Websites:www.mhhe.com/botany/stern http://nysaes.cornell.edu/hort/faculty/ pool/hort444

PW203 Winemaking 2JACKSON RS (1994) Wine science Academic Press PEYNAUD E (1984) Knowing and making wine John Wiley & Sons RANKINE B (1995) Making good wine Sun Books (Australia) VINE et al (1997) Winemaking Chapman & Hall ZOECKLEIN et al (1995) Wine analysis and production Chapman & Hall Periodicals:The Australian and New Zealand Wine Industry JournalThe Australian and New Zealand Vinegrower and Winemaker

PW211 Winery engineeringRANKINE B. (2003) Making Good Wine, Sun BooksSTORM DR (1997) Winery Utilities, Planning, Design and Operation, Chapman & Hall Enology LibraryVisits will be made to relevant UK wineries to reinforce the lecture element

PW208 Winery practical skillsRANKINE B (1995) Making good wine Sun Books (Aus)BSc (Hons) Viticulture & Oenology Student Handbook 14

PL204 Level 2 ProjectTutorial on information retrieval systems. (Athens, Science Direct etc). WALLIMAN, J. (2001) Your Research Project, Sage: London.CHALMERS N & PARKER P (1989) The OU Project Guide – Fieldwork & Statistics for Ecological Projects Field Studies Council

PW206 Winemaking 3AMERINE & SINGLETON (1977) Wine University of California Press SCHAHINGER & RANKINE (1992) Cooperage for winemakers Ryan Publications JACKSON RS (1994) Wine Science Academic Press RANKINE B (1995) Making good wine Sun Books (Australia) ARMSTRONG et al. (1994) Sparkling wines Winetitles Periodicals:The Australian and New Zealand Wine Industry JournalThe Australian and New Zealand Vinegrower and WinemakerPractical Vineyard and Winery

PL205 Career developmentHOUSTON, K. (1995) Getting Into Job Opportunities Trotman & Co: RichmondLONGSON, S. (2000) Choosing Your Career Kogan Page: LondonMCCARTHY, P. & HATCHER, C. (2002) Presentation Skills Sage: LondonYATE, M.J. (2001) Great Answers To Tough Interview Questions Kogan Page: London

PW201 Wine Studies TourGREEN C & WEINMAN L (2004) Dreamweaver MX 2004: hands on training Peachpot Press Dream weaver software + manuals

PW204 Contemporary issues in wineAA (1974) Alcoholics Anonymous, Hazel Watson & VineyASEV (1989) Wine in Context – Proceedings of the Symposium on Wine Health, ASEVDONNELLAN C (1999) Alcohol Issues, IndependenceHALLIDAY J (1996) A History of the Australian Wine Industry 1949 – 1994, WinetitlesMAFF (1996) EC wine legislation MAFF ROBINSON J (1988) On the demon drink Mitchell Beazley JOHNSON H (1989) The story of wine Mitchell Beazley

PW200 Spirits, sparkling and fortified winesSCHUSTER M (1989) Understanding wine Mitchell Beazley SPURRIER & DOVAZ (1990) Academie du Vin wine course Mitchell Beazley ROBINSON J (1994) The Oxford companion to wine Oxford University Press ROBINSON J (1992) Vines, grapes and wines Mitchell Beazley STEPHENSON T (1993) Sotheby’s World Wine Encyclopaedia Dorling Kindersley Periodicals:Wine and Spirit InternationalWine MagazineDecanterHarpers

PL203 StatisticsDYTHAM C (2003) Choosing and Using Statistics: A Biologist’s Guide. Blackwell ScienceFOWLER J, COHEN L & JARVIS P (1998) Practical Statistics for Field Biology. WileyROHLF J & SOKAL R (2005) Biometry. WH FreemanSUTHERLAND W (1996) Ecological census Techniques. Cambridge University PressBSc (Hons) Viticulture & Oenology Student Handbook 15

Excel Manuals

PL206 Work placement 2Individual and group tutorials, plus each subject area will have a database of placements that can be accessed by the students on Studentcentral.

PL210 Analytical techniquesBECKETT, A.S Oxford University Press JONES, A et al (1994) Practical Skills in Biology LongmanWILSON, K and WALKER, J M (1996) Principles and techniques of Practical Biochemistry (4th edition) Cambridge University PressStudentCentralVisits to commercial Analytical Laboratories

PL209 BiochemistryBERG, J. M (2002) Biochemistry, 5th Ed. W.H. FreemanBLACKSTOCK J C (1989) Guide to Biochemistry Butterworth – HeinemannDA SILVA, F.J. J. R. (2001) The Biological Chemistry of the Elements, Oxford University PressSTRYER L (1995) Biochemistry (4th edition) Freeman

PW205 Light wines of the worldSCHUSTER M (1989) Understanding wine Mitchell Beazley SPURRIER & DOVAZ (1990) Academie du Vin wine course Mitchell Beazley ROBINSON J (1994) The Oxford companion to wine Oxford University Press ROBINSON J (1992) Vines, grapes and wines Mitchell Beazley STEPHENSON T (1993) Sotheby’s World Wine Encyclopaedia Dorling Kindersley Periodicals:Wine and Spirit InternationalWine MagazineDecanterROBINSON J (2005) The Purple Pages [online] www.jancisrobinson.com

PL208 MicrobiologyCOLLINS C H (2003) Collins and Lyne’s Microbiological methods (7th edition) Butterworth - HeinemannHERITAGE et al (1996) Introductory Microbiology Cambridge University PressMADIGAN, et al (2000). Brock: The Biology of Microorganisms, (9th Ed.) Pearson Higher Education.PRESCOTT L M et al (1996) Microbiology (3rd edition) W C Brown

PW209 Advanced wine analysisILAND P (2004) Chemical analysis of grape juice and wine Patrick Iland Wine Promotions (Aus) MARGALIT Y (1997) Concepts in wine chemistry, Wine Appreciation Guild OUGH & AMERINE (1988) Methods for analysis of musts and wine John Wiley & Sons [Key text]ZOEKLEIN et al. (1995) Wine analysis and production, Chapman & Hall American Journal of Enology and Viticulture

PW214 Vine PathologyDENT D (1995) Integrated pest management Chapman & HallKOUL et al (2004) Integrated pest management Cabi publishingGALET (1996) Grape diseases Oeno PlurimediaBSc (Hons) Viticulture & Oenology Student Handbook 16

PEARSON & GOHEEN (1990) Compendium of grape diseases American Phytopath. Soc.VAN EMBDEN HF (1996) Beyond silent spring: Integrated Pest Management and Chemical Safety.WHEELER WB (2002) Pesticides in agriculture and the environment.

PW215 Wine evaluation techniquesAMERINE & ROESSLER (1983) Wines: Their sensory evaluation W H Freeman & Company LAWLESS &HEYMANN, (1998) Sensory Evaluation of Foods, Aspen.RANKINE B (1991) Tasting and enjoying wine Winetitles (Australia) STONE & SIDEL (1985) Sensory evaluation practices Academic Press

PW304 Grape berry developmentFITTER A (2002) Environmental physiology of plants Alastair Fitter and Robert Hay, 3rd ed. Diego Calif; London, Academic PressGALET P (2000) General viticulture OenoplurimediaHOPKINS WG (2004) Introduction to plant physiology William G Hopkins, 2nd ed. New York; Chichester: WileyMULLINS et al. (1992) Biology of the grapevine University Press, CambridgeTAIZ L (2002) Plant physiology Lincoln Taiz, Eduardo Zeiger 2nd ed. Sunderland Mass. Sinauer Assocs. The American Journal of Viticulture & EnologyVitisThe Australian Journal of Wine Research

PL322 Level 3 Project 1BARNARD C, GILBERT F and MCGREGOR P (1993), Asking questions in biology, Longman.BEYNON R J (1993), Postgraduate study in the biological sciences, Portland Press.BURGESS R (1991) In the field: an introduction to field research, Harper CollinsDAY R A (1989) How to write and publish a scientific paper, 3rd ed. University Press, CambridgeHAKIM C (1987) Research design, Allen and UnwinHOWARD K S, SHARP J A (1983) The management of a student research project, Gower, Aldershot SILVERMAN D (1994) Interpreting qualitative data, Sage

PW300 Oenology 1BOULTON R (1996) Principles and practices of winemaking, Chapman & Hall, USAJACKSON RS (1994) Wine science Academic PressMARGALIT Y (1998) Wine chemistry Chapman & HallVINE et al. (1997) Winemaking Chapman & HallFARKAS J Technology and Biochemistry of wine Volumes 1 and II Gordon and Breach Science Publishers 1988RIBEREAU-GAYON, P. et al (2000) Handbook of Enology, Vol 1 and 2. John Wiley & SonsThe American Journal of Viticulture and EnologyVitisThe Australian Journal of Wine Research

PW306 Vintage experienceJACKSON RS. (1994) Wine Science. Academic PressRANKINE B. (1995) Making Good Wine. Sun Books VINE et al (1997) Winemaking. Chapman & HallZOEKLEIN et al (1997) Wine Analysis and Production. Chapman & HallBSc (Hons) Viticulture & Oenology Student Handbook 17

The Australian and New Zealand Wine Industry JournalThe Australian and New Zealand Grapegrower and WinemakerPractical Vineyard & Winery

PL350 Level 3 Project 2BARNARD C, GILBERT F and MCGREGOR P (1993), Asking questions in biology, Longman.BEYNON R J (1993), Postgraduate study in the biological sciences, Portland Press.BURGESS R (1991) In the field: an introduction to field research, Harper CollinsDAY R A (1989) How to write and publish a scientific paper, 3rd ed. University Press, CambridgeHAKIM C (1987) Research design, Allen and UnwinHOWARD K S, SHARP J A (1983) The management of a student research project, Gower, Aldershot SILVERMAN D (1994) Interpreting qualitative data, Sage

PW308 Oenology 2OUGH & AMERINE, (1998), Methods of analysis of musts and wine, John Wiley & SonsRIBEREAU-GAYON, P. et al (2000) Handbook of Enology, Vol 1 and 2. John Wiley & SonsSTORM DR (1999), Winery utilities planning design and operation Chapman & Hall USAZOEKLEIN et al, (1995) Wine analysis and production, Chapman & HallThe American Journal of Viticulture and EnologyThe Australian Journal of Wine ResearchVitis

PL351 Career Development (BSc)HOUSTON, K. (1995) Getting Into Job Opportunities Trotman & Co: RichmondLONGSON, S. (2000) Choosing Your Career Kogan Page: LondonMCCARTHY, P. & HATCHER, C. (2002) Presentation Skills Sage: LondonYATE, M.J. (2001) Great Answers To Tough Interview Questions Kogan Page: London

PW301 Vegetative development of the grapevineFITTER A (2002) Environmental physiology of plants Alastair Fitter and Robert Hay 3rd ed. San Diego, Calif. London: Academic PressGALET P (2000) General viticulture OenoplurimediaHOPKINS WG (2004) Introduction to plant physiology William G Hopkins 2nd ed. New York; Chichester, WileyMULLINS et al (1992) Biology of the Grapevine University Press CambridgePURVES WK et al (2004) Life – the science of biology Sinauer Associates & WH FreemanTAIZ, L (2002) Plant physiology Lincoln Taiz, Eduardo Zeiger 2nd ed. Sunderland, Mass. Sinauer Assocs.The American Journal of Viticulture & OenologyVitisThe Australian Journal of Wine Research

PW303 Wine microbiologyFUGELSANG (1997) Wine Microbiology Chapman & HallRIBEREAU-GAYON (1999) Handbook of Enology 1 and 2 John Wiley & SonsJACKSON RS (1994) Wine science Academic PressZOECKLEIN et al (1995) Wine analysis and production Chapman & Hall, USAThe American Journal of Viticulture and EnologyThe Australian Journal of Wine ResearchVitisBSc (Hons) Viticulture & Oenology Student Handbook 18

PW302 Innovations in wine productionStudent will be guided in their investigation by their study adviser during tutorial sessions. Students will be expected to use on-site facilities including electronic and library resources.

BSc (Hons) Viticulture & Oenology Student Handbook 19

Appendix 1 - Where to buy clothing & books

Clothing

Boiler suit from around £13.75Wet-weather suit – from around £15.00Steel toe capped work boots – from £25.00Steel toe capped Wellingtons – from £13.50Lab coat – from £10

Sussex SafetywearEast Lodge FarmMalthouse LaneHurstpierpointBN6 9LATel: 01273 831800

Harper & EedeBroyle rdRingmerEast Sussex

Tel: 01273 812707

Culverwells Ltd.Malling Works Brooks RoadLewesEast SussexTel: 01273 480250

Harper & Eede Ltd.137 High StreetHurstpierpointWest SussexTel: 01273 832331

CulverwellsStation RoadRobertsbridgeEast SussexTN32 5DGTel: 01580 880567

ScatsStation RoadHeathfieldEast SussexTN21 8DJ01435 866938

Martyn Channon Country StoreCattle MarketRyeSussexTN31 7ANTel: 01797 224232

The University of Brighton Student Union shopCockcroft BuildingUniversity of BrightonLewes rdMoulsecoombeBrighton

Paul Bruton Army Surplus45 New England rdBrighton

Tel: 01273 671919

http://www.screwfix.com

Books

www.winetitles.com.au

http://vitis-vea.zadi.de/

John Thorne, 19 Downing road, Dagenham, Essex RM9 6NR Fax: 020 220 0082LiquidLiterature@aol.comhttp://www.liquidliterature.co.uk

ISO glasses

QUAFF, 139- 142  Portland Road, Hove10% discount for Plumpton College students?

BSc (Hons) Viticulture & Oenology Student Handbook 20

BSc (Hons) Viticulture & Oenology Student Handbook 21