Professional Skills in Wine Business & Production

We have developed these 15 short courses designed to provide CPD opportunities for industry and wine enthusiasts. These short courses are elements of our undergraduate degree modules focusing on wine production and wine business and will allow those working in the wine industry to upskill and further develop their knowledge and understanding of specialised areas.  

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Food & Wine | 15 Credits | Semester 2

23.1.25 - 22.5.25 | 13:15 - 16:00

Apply for Food & Wine CPD

This module aims to provide students with the knowledge and understanding of wine’s relationship to the UK on-trade industry. Students will analyse the key on-trade channels for wine and how products are successfully listed and marketed in bars, hotels and restaurants. The module will also include a number of practical exercises to investigate the principles of food and wine matching.

This module will include:

• Practical exercises to investigate the principles of food and wine matching.
• Types of on-trade business; including bars, hotels and restaurants.
• Wine list design, including pricing and range of wines and styles offered.
• How consumers interact with wine lists.
• The principles of food and wine matching; textures, weights and intensities - saltiness, acidity, sweetness, bitterness & umami.
• Food and wine matching practical sessions.

The outcomes of this module:

• Understand the key commercial decisions for on-trade businesses when designing a wine list.
• Analyse an appropriate food menu and design a complementary wine list.
• Explain why certain styles of wine match or clash with various types of foods.
• Describe the flavour, sweetness, textures, weights and intensity of food and wine.

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Global Wine Business | 30 Credits | Semester 1&2

13.9.24 - 23.5.25 | 09:00 - 11:45

Apply for Global Wine Business CPD

This module will see students investigate the key building blocks of the global wine business, analysing the entire supply chain from vine to consumer. There will be a focus on comparing different business structures, major global organisations, stakeholders and global drinks trends.

This module will include:

• History of the international wine trade
• Wine business structures; principal functions and roles
• Principal actors in the wine supply chain
• Review of key organisations in both the domestic and global wine trade
• Key aspects of day-to-day operations management for wine businesses
• The economics of wine; supply and demand, pricing, payment, shipping options and importation methods
• Contemporary trends in the global wine market

The outcomes of this module:

• Critically analyse the types of companies operating in the global wine trade and describe their impact on the dynamics of the world of wine business.
• Describe the impact that companies have on the dynamic of the world of wine business.
• Demonstrate knowledge of the factors affecting current trends in the global wine industry.
• Evaluate and apply underlying concepts and principles of operations management in an organisational context
• Analyse the key factors that impact the price and justify the range of products offered by a wine business

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Wine Marketing | 15 Credits | Semester 1

12.9.24 - 16.1.25 | 13:15 - 16:00

Apply for Wine Marketing CPD

This module will see students analyse the wine business from two different perspectives: that of the buyer and that of the seller. Students will learn about buyer behaviour and the value chain, and how this may affect marketing activities. Students will also investigate digital marketing and the various methods available for conducting market research, culminating in the construction of their own business marketing plan.

This module will include:

• Market analysis tools.
• The marketing mix.
• Analysis of segmentation bases.
• Market research methods.
• Buyer behaviour, the value chain.
• Digital marketing.
• Ethical marketing.
• Constructing a marketing plan.

The outcomes of this module:

• Analyse a wine product or service’s internal, external, macro and microenvironment.
• Identify, explain and apply the key features of the marketing mix to a given wine product or service.
• Identify and evaluate the criteria for market segmentation, assessing how wine buyer behaviour affects marketing activities.
• Evaluate the ethical considerations relevant to the marketing of a given wine product or service.

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Understanding Wine Styles | 15 Credits | Semester 1

13.9.24 - 17.1.25 | 13:15 - 16:00

Apply for Understanding Wine Styles CPD

This module will introduce students to the key wine producing regions of the world, to their individual characteristics and to their differences. By the end of the module students will be able to recall and identify the practices influencing the principal wines of the world.

This module will include:

• The key wine producing regions of the world.
• The effect of key factors influencing the style, quality and price of the wines produced, including location, soil, climate and viticultural and vinification practice.
• The legal requirements for the labelling of still, sparkling and fortified wines.
  How to taste and assess the quality of principal wines styles.

The outcomes of this module:

• Display a knowledge and understanding of the principal wines of the world.
• Identify the key factors influencing the production of the principal wines of the world and explain how these factors influence their style, quality and price.
• Describe accurately the organoleptic characteristics of the principal wines of the world.

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Wine Component Analysis | 15 Credits | Semester 2

24.1.25 - 23.5.25 | 13:15 - 16:00

Apply for Wine Component Analysis CPD

This module will see students exploring and assessing the major components found in commercial wines, whilst also being introduced to the basics of sensory perception. By the end of the module students will be comfortable recognising common wine components, aromas and flavours, including some key faults.

This module will include:

• The basic anatomy and physiology of the sense organs in humans relevant to wine evaluation.
• Training exercises to teach the recognition and evaluation of the intensity of key components found in wine.
• A series of exercises exploring wine description, wine profiling and wine scoring.
• Profiling the key aromas found in commercial wine styles.
• Wine faults, including oxidation, taints and instabilities.

The outcomes of this module:

• Describe the principal mechanisms of sensory perception.
• Recognise and quantify key wine components through tasting.
• Identify common wine aromas and basic wine faults.

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Vineyard Establishment | 30 Credits | Semester 1&2

12.9.24 - 22.5.25 | 13:15 - 16:00

Apply for Vineyard Establishment CPD

This module enables students to investigate the vineyard environment (physical, climatic and pedologic) and explore the origins, biology and geography of the grapevine. They will then learn the underlying principles of vineyard establishment and apply them to a specific commercial scenario.

This module will include:

• The key aspects of the vineyard environment; weather, climate, soil, topography and their interactions with the grapevine.
• An introduction to the grapevine, encompassing the evolution and classification of the vine, together with a review of its structure, function and phenology.
• World viticulture.
• The process of establishing a vineyard for the production of still and sparkling wine, including; site assessment, site preparation and planting, trellis design and materials.

The outcomes of this module:

• Explain how the grapevine interacts with its environment.
• Identify the structural features of the grapevine and describe their function.
• Apply knowledge and understanding of the grapevine and its environment to make recommendations for successful vineyard establishment.

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English Wine & Sustainability | 15 Credits | Semester 1

22.1.25 - 21.5.25 | 09:00 - 11:45

Apply for English Wine & Sustainability

This module has a distinct focus on the English wine industry. Students will examine the history, establishment and structure of the English wine production business. Also investigated will be key producers and recent developments in the industry. The various areas of sustainability and its growing importance to the wine business will also be studied with a particular focus on the English wine industry.

This module will include:

• History of the English wine production industry.
• Wine production regulatory frameworks.
• Industry structure, business models and key producer analysis.
• Marketing and trade bodies.
• Markets for English wine.
• Trends and industry developments.
• Tastings of key varieties.
• Industry definitions and history of sustainability in the wine trade.
• Types of sustainability (environmental, economic and social) and their relative importance to the wine trade.
• Factors affecting the adoption of sustainability practices in the wine trade.

The outcomes of this module:

• Identify, analyse and evaluate the strengths, weaknesses, opportunities and threats facing the English wine industry.
• Identify, analyse and evaluate a form of sustainability and review its current role in the English wine industry.
• Recommend how the English wine industry can implement best practice relating to their sustainability channel based upon a successful international wine industry.

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English Wine & Tourism | 15 Credits | Semester 1

22.1.25 - 21.5.25 | 13:15 - 16:00

Apply for English Wine & Tourism CPD

This module will focus on the emergence of tourism as a key element of business strategy for both wine producers and their wider production communities and regions.
Students will study the history and recent developments in the field of oenotourism factoring in the importance of products and services offered, tourist consumer behaviour and establishing an effective cellar door. This will result in students identifying an issue impacting the tourism industry and making recommendations as to how to solve the problem identified.

English Wine Industry:

• History of the UK wine production industry
• Wine production regulatory frameworks
• Industry structure, business models and key producer analysis
• Marketing and trade bodies
• Markets for English wine
• Trends and industry developments
• Tastings of key varieties

Wine Tourism:

• Industry definition, historical context, size and structure of industry
• Exemplar wine tourism destinations around the world
• Factors affecting the success of wine tourism in a region
• Wine tourism offerings and types of wine tourist
• Ethical and environmental issues affecting wine tourism

The outcomes of this module:

• Identify, analyse and evaluate the strengths, weaknesses, opportunities and threats facing the English wine industry.
• Identify, analyse and evaluate an international wine tourism destination.
• Recommend how the UK wine tourism industry can implement best practice from a successful international wine tourism destination.

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Wine Sales and Social Responsibility | 15 Credits | Semester 1

10.9.24 - 14.1.25 | 13:15 - 16:00

Apply for Wine Sales and Responsibility CPD

This module has a focus on the effects of alcohol on both the individual and society. Students will examine the themes of social responsibility in regard to alcohol, alongside various measures certain governments and business organisations take to promote responsible drinking. Alongside this the students will learn a number of sales techniques that will allow them to sell wine better, and ethically, across various distribution channels.

This module will include:

• The effects of alcohol on the health of the human body.
• Alcoholism and responsible drinking.
• The impact of alcohol on society, including prohibition, political guidance and corporate social responsibility.
• Promotion and advertising of alcoholic products.
• Import regulations and shipping procedures.
• Wine labelling regulation.
• Costing, pricing and margin construction.
• Types of wine sales including retail, business to business, online, etc.
• Techniques for effective wine sales.

The outcomes of this module:

• Discuss the influence and role of alcohol consumption on UK society.
• Identify, analyse and evaluate current views on responsible drinking, including government advice and corporate responsibilities.
• Evaluate the most appropriate sales techniques required to effectively sell a specific wine style.

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Wines of the World | 30 Credits | Semester 1&2

10.9.24 - 21.5.25 | 09:00 - 11:45

Apply for Wines of the World CPD

This module enables students to critically evaluate the production, style, quality and trading methods of many of the world’s principal wine styles. Students will learn the theory underpinning many of the most successful wine regions of the world and this will be supported by in-depth practical tasting exercises.

This module will include:

• Wines of France; including Bordeaux, Burgundy, the Rhône Valley, Languedoc-Roussillon, Beaujolais, the Loire and Alsace.
• Wines of Europe; including Italy, Spain, Germany and Portugal.
• Wines from the rest of the world; including Australia, California, South Africa, Chile, Argentina and New Zealand.
• Speciality wines; including rosé, ethical, skin-ferment and modified wines.
• Wine production factors: location, climate, soil, grape variety, production, and maturation.
• Trade and legal structures: trade bodies, relevant legislation and pricing.
• Principal organoleptic characteristics: appearance, nose, taste, degree of maturity, style and quality.

The outcomes of this module:

• Evaluate the key factors affecting the production, style, quality and commercial value of the principal European wines of the world.
• Describe and analyse the organoleptic characteristics of the principal examples of European wines of the world.
• Evaluate the key factors affecting the production, style, quality and commercial value of the principal wines from the rest of the world beyond Europe.
• Describe and analyse the organoleptic characteristics of the principal examples of wines from the rest of the world beyond Europe.

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Sparkling Wine Production | 15 Credits | Semester 2

22.1.25 - 21.5.25 | 13:15 - 16:00

Apply for Sparkling Wine Production CPD

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.

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Sparkling and Fortified Wine | 15 Credits | Semester 1

11.9.24 - 17.1.25 | 13:15 - 16:00

Apply for Sparkling and Fortified Wine CPD

This module enables students to explore the world of sparkling and fortified wines from start to finish. The module covers everything from the production factors of varieties of sherries, ports, champagnes etc through to profiling key business and the trade legislature affecting them. Upon completion of the module, students will be expected to demonstrate an understanding of the factors and processes that each of these sparkling and fortified wines undergo.

This module will include:

• Production factors: regions, raw materials, production, maturation, blending and finishing, product variations, cost and pricing.
• Trade and legal structures: legislation, duty, trade bodies, major business producers.
• Sparkling wines of the world.
• Including Champagne, Crémant, Cava, Prosecco, Asti and New World sparkling wines.
• Fortified wines of the world including Sherry, Port, Madeira, Vins Doux Naturels and New World fortified wines.

The outcomes of this module:

• Evaluate the key factors affecting the production, style, quality and commercial value of sparkling and fortified wines of the world.
• Demonstrate a critical understanding of the global trade, legal structures and markets for sparkling and fortified wines of the world.
• Describe, analyse and evaluate the organoleptic characteristics of the principal examples of sparkling and fortified wines of the world.

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Fundamentals of Wine Science | 30 Credits | Semesters 1&2

13.9.24 - 23.5.25 | 09:00 - 11:45

Apply for Fundamental of Wine Science CPD

This module incorporates the key chemistry concepts that underpin winemaking, as well as laboratory practicals for the chemical analysis of juice and wine.

This module will include:

• The student will also gain a thorough theoretical knowledge and understanding of grape processing and undertake a small-scale fermentation.

The outcomes of this module:

• Explain the underlying chemistry principles that relate to wine production.
• Perform key laboratory analyses on juice and wine, and then interpret and communicate the results.
• Explain the key decisions concerning grape processing and alcoholic fermentation.
• Perform a practical winemaking exercise, then analyse, interpret and communicate the results.

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Vineyard Engineering and Operations | 15 Credits | Semesters 1&2

10.9.24 - 20.5.25 | 09:00 - 11:45 OR 13:15 - 16:00

Apply for Vineyard Engineering and Operations CPD

This module enables students to evaluate key vineyard operations and associate equipment, including:

• Utilisation of tractors and tractor-mounted implements in the vineyard.
• Grape harvesting.
• Site establishment and maintenance.
• Vineyard floor management.
• Grapevine winter pruning.
• Vineyard health and safety.

This module will include:

• The majority of this module will be delivered on-site in the Plumpton Estate vineyards, where grapes are grown for the production of both still and sparkling wines. As part of professional practice, students will keep accurate vineyard records and apply relevant occupational health and safety considerations.
• Students will receive formative feedback on their performance in vineyard operations, then by means of a case study, students will assess key vineyard operations and machinery.

The outcomes of this module:

• Evaluate key vineyard operations.
• Identify appropriate equipment for a particular vineyard.
• Apply the principles of winter pruning.
• Employ professional practices within a vineyard setting.

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Winery Engineering and Operations | 15 Credits | Semesters 1&2

9.9.24 - 19.5.25 | 09:00 - 11:45 OR 13:15 - 16:00

Apply for Winery Engineering and Operations CPD

Pre and co requisites – Fundamentals of Wine Science

This module enables students to evaluate key winery operations, including:

• Grape receival and processing.
• Must amelioration.
• Alcoholic fermentation management.
• Malolactic fermentation management.
• Post ferment operations.
• Packaging operations.

This module will include:

• This module is delivered on-site in the Plumpton Estate winery, which produces award-winning still and sparkling wines. As part of professional practice, students will keep accurate winery records and apply relevant occupational health and safety considerations.
• Students will receive formative feedback on their performance in winery operations, and by means of a winery log and improvement plan, students will assess key winery operations and machinery.

The outcomes of this module:

• Evaluate key winery operations.
• Analyse the operational requirements of a winery and effectively communicate an improvement plan.
• Demonstrate knowledge and understanding of winemaking legislation.
• Employ professional practices within a winery setting.