Plumpton College
University of Brighton
Course Outline for the
MSc Viticulture & Oenology
(Vinegrowing & Winemaking)
Situated at the foot of the South Downs near Brighton (UK), Plumpton College is the only Higher
Education Institution in Europe delivering courses in English on wine production and business at
both undergraduate and postgraduate level.
Starting in September 2014, this brand new programme will provide a challenging but effective
route for graduates seeking rewarding careers in the wine sector anywhere in the world. The
course will deal with all aspects of grapegrowing and winemaking, but will focus on cool climate
issues, including terroir, climate change and the production of sparkling wine. England now has a
highly innovative and successful wine industry, plus Plumpton’s proximity to the London wine
trade and to the major producing countries of Europe will make this course special and unique.
The programme aims to enable students to develop a deep and systematic understanding of wine
science and related disciplines, and then apply this knowledge to make viticultural and oenological
decisions in complex circumstances. They will also carry out original independent investigation
and evaluate the relevant research of others.
Students will have full access to the new UK Wine Research Centre at Plumpton, which includes a
research winery, laboratories and a tasting room, plus the 9-hectare Plumpton Estate commercial
vineyard and winery. The MSc course is validated by the University of Brighton, one of the most
popular universities in the UK with a strong reputation for vocational courses.
Admission requirements
All applications will be judged on an individual basis, but typical entry requirements are:
 At least an upper second class honours degree in Wine Science or in a life/natural science
subject, such as Ecology, Chemistry, Biology, Botany, Food Science. Applicants with equivalent
overseas qualifications will be welcome.
 The Wine and Spirits Education Trust Level 2 certificate or equivalent. Details of this
programme can be found on www.wset.co.uk.
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Applicants will be interviewed at the College, or via an internet-based video link.
Applicants from courses other than the BSc (Hons) Viticulture & Oenology course at Plumpton
College will normally be required to complete two one-week intensive principles of vinegrowing
and winemaking at the start MSc.
If English is not the applicant's first language, applicants will be required to demonstrate
proficiency in English by obtaining an overall IELTS score of 6.5 (with no component lower than 6
and with a 6.5 in writing).
Students with relevant industrial experience, but without the minimum academic qualifications,
may be eligible for entry, as long as they are able to show an ability to benefit from the course.
This will be assessed at interview using portfolio evidence and employer references.
Applications for the MSc Viticulture & Oenology must be made directly to Plumpton College via
forms available on the website www.plumpton.ac.uk.
Progression
This MSc has been designed for those wishing to progress on to careers such as Vineyard
Manager, Viticultural Consultant (e.g. soil management & pest control), Winemaker and Wine
Quality Controller for the wine trade, and will also give the opportunity to continue post-graduate
education towards the achievement of a Doctor of Philosophy (PhD) qualification in related
subjects. There is a high demand for these skills, not just in the UK, but also in emerging wineproducing countries such as China, Turkey and India, who are seeking staff with a truly
international approach to the subject and a strong understanding of the requirements of
international markets like the UK.
Course fees
Fees for the MSc Viticulture & Oenology will be:
 UK/EU (Full Time)
£5,950
 Island Students (Full Time)
£9,700
 International (Full Time)
£13,350
Part-time students will pay a proportion of these fees, according to the number of modules taken.
Plumpton College BSc (Hons) Viticulture & Oenology graduates will receive a 10% discount on
their fees.
Bench fees may apply, but these have been waived for 2014/15 entry.
Course equipment requirements and study trips
All students will need to purchase:
 A set of 6 wine tasting glasses (preferably of ISO (International Standards Organisation) or
INAO design). These can be purchased directly from the College.
 Work overalls, boots and a laboratory coat
 Some key text-books
There will be two compulsory study trips of about 5 days each in semester 2 in order to provide
students with an experience of other wine-producing regions. The cost of transport and
accommodation will be covered within the course fees, while other costs (e.g. food) will be selffunded.
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The Wine Department at Plumpton College also offers short trips to regions such as Bordeaux and
Montpellier, which will be made available to MSc students.
Course structure
The course is planned to be flexible in its delivery in order to meet the needs of the widest
possible range of students. Students without the BSc in Viticulture and Oenology from Plumpton
College will be required to attend a two-week intensive course in vinegrowing and winemaking
prior to commencing this programme. The MSc programme is available on either a full-time (3
semesters, 15 months) or a part-time (6 semesters over 3 years) basis.
The teaching year starts in the last week of September, and is organised into two semesters, each
one of approximately 15 weeks’ duration with three weeks for Christmas and Easter and a threeweek inter-semestrial break in February. The MSc Viticulture &Oenology has a third semester,
which extends from the start of July to the end of December, in order to allow students to
complete their Masters project.
The course is comprised of modules with credit values at level 7. These credit values are in
multiples of 20, with 20 credits being equivalent to 200 hours of student effort, including both
taught sessions and individual study. Normally, a 20-credit module will attract 3 hours of tuition a
week. Lectures are from 9 a.m. to 5 p.m. on weekdays, but there will be some intensive periods of
study and some study trips. If studied full-time, modules to a total of 180 credits at level 7 must be
completed in 15 months to complete the MSc.
The course has three intermediate exit awards and a final award:
 A Post-graduate Certificate in Wine Science, for students successfully completing a total of
60 credits selected from semesters 1 and 2.
 A Post-graduate Certificate in Viticulture & Oenology, for students successfully completing
the three 20-credit modules from semester 1.
 A Post-graduate Diploma in Viticulture & Oenology, for students successfully completing
the 120-credit modules from semesters 1 and 2.
 A Masters Degree in Viticulture & Oenology, for students obtaining 180 credits and
successfully conducting the 60-credits Master project in semester 3.
Module
codes
Status*
Module Title
Semester
taught
Credit
value
PWM001
C
The science and application of grapevine biology
1
20
PWM002
C
Grape berry and wine composition & analysis
1
20
PWM003
C
The science and application of winemaking
1
20
PWM004
C
Climate & terroir
2
20
PWM005
C
The science of sparkling wine
2
20
PWM006
O
Independent study
2
20
PWM007
O
Research methods for viticulture & oenology
2
20
3
PWM008
C
Masters project
3
60
*C = Compulsory; O = Optional
The first semester comprises of three modules which enable students to gain and apply
knowledge and understanding of current research in grapevine physiology, sustainable viticulture,
grape and wine composition and analysis, wine chemistry, biochemistry, and microbiology.
The second semester focuses on climate & terroir and sparkling wine. Students wishing to
complete with the Post-Graduate Diploma in Viticulture & Oenology may elect to complete a
dissertation and end their studies at this point. Students who intend to study for the full Masters
degree will normally take an in-depth research methods module prior to commencing their
Masters project.
Students engage with their Masters Research Project module in the final semester, which can be
completed in our new Wine Research Centre, or in another suitable location, such as in the
laboratory of a well-equipped commercial winery.
Students will also have access to workshops and masterclasses offered through the WineSkills project
(see www.wineskills.co.uk ) and can attend undergraduate teaching sessions on specific subjects
(such as winter pruning or sensory evaluation) to support their learning.
For part-time students, the course may be completed in 6 semesters. In the first year of study,
students will attend to one module in semester 1 and two modules in semester 2. In semester 1 of
year 2, students will attend two modules, then either PWM006 or PWM007 in semester 2, while the
Masters Project module will be conducted in the final semester, as described in the table below.
Semester 1
Year 1
Year 2
PWM001
Semester 2
Semester 3
PWM004 & PWM005
No teaching
½ day teaching/week*
½ day teaching/week + 2x
1-week study tours
PWM002 & PWM003
PWM006 or PWM007
PWM008
1 day teaching/week +
group-work at harvest
Max. ½ day
teaching/week
20 hours of tutorials and
seminars
* Note that the teaching loads stated on this table may vary according to the season, and that students are
expected to spend at least 200 hours on each module (600 hours on PWM008)
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Summary of Modules
PMW001 - The science and application of grapevine biology (compulsory)
Through an intensive period of study (including laboratory work), students will gain an in-depth,
critical understanding of grapevine physiology and its relations with the environment. They will
study best practice in vineyard management and explore a specialist area of viticulture. Finally,
working in groups, the knowledge gained in this module will be used to evaluate and make
recommendations in a commercial vineyard environment through a case study exercise. The
module will be delivered by weekly session of lectures, workshops, practicals, visits or seminars.
PMW002 - Grape berry and wine composition & analysis (compulsory)
Through weekly lectures and intensive laboratory practical sessions, students will achieve an indepth knowledge of grape berry and wine composition, including the methods and techniques
required for their analysis. Students will also be responsible for a winemaking project which will
involve extensive group work during the vintage period as required. They will then be able to
apply their knowledge to inform decision-making in research and commercial environments.
PMW003 - The science and application of winemaking (compulsory)
Through weekly seminars and workshops, students will develop a critical understanding of the
current and emerging knowledge in different aspects of wine science. Students will also be able to
apply advanced wine science knowledge to evaluate the options used by winemakers to manage
the individual processing steps to produce wines with specific styles in commercial environments.
PMW004 - Climate & terroir (compulsory)
Through a series of preparation sessions followed by workshops and a field trip, students will
examine key relationships between site, climate, viticulture and winemaking to enable them to
contextualise the implications of climate change scenarios and their impacts on terroir, grape and
wine production.
PMW005 - The science of sparkling wine (compulsory)
Through weekly taught sessions and a field trip, students will gain an in-depth, systematic
understanding of the key steps involved in the production of sparkling wines. It will enable them
to take informed decisions on the production of sparkling wines, from vineyard planning, through
grape production, winemaking to the sensory evaluation of this style of wine.
PMW006 - Independent study (optional)
The student will negotiate the outcomes for this module with the module leader, then, through
independent study, investigate an appropriate aspect of viticulture and oenology.
PMW007 - Research methods for viticulture & oenology (optional)
This module will provide students with an in-depth understanding of the statistical methodology
and different research approaches required for conducting research in the field of viticulture and
oenology. Following a survey of relevant literature, students will then select a researchable topic
and plan an investigation to address significant areas of theory or practice within the field of
viticulture & oenology.
PMW008 - Masters project (compulsory)
To provide students with the opportunity to undertake an in-depth investigative research project
in an appropriate topic in viticulture and oenology.
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The course team
Plumpton College has been delivering courses in Wine Production since 1988 and has a wellqualified and experienced teaching team to deliver the MSc:
 Dr Matteo Marangon, will lead the MSc Viticulture & Oenology programme. He completed his
studies at Padova University in Italy, but has been working as a researcher for the Australian
Wine Research Institute for the last five years.
 Chris Foss, Head of Wine Department and Course Leader for the Foundation Degree in Wine
Production course, is half-French and Bordeaux-trained. He has worked in the French wine
industry in the Entre-deux-mers, St-Emilion and Sauternes and has visited most winemaking
regions in the world.
 Tony Milanowski is the Lecturer in Oenology and Course Leader for the BSc (Hons) Viticulture
& Oenology course. Tony has a BSc in Chemical Engineering plus a Graduate Diploma in
Viticulture & Oenology from Adelaide University. He has made wine with Katnook (Wingara),
Renmano & Berri Estates (BRL Hardy) and completed three vintages in Italy.
 Andrew Atkinson, Lecturer in Wine Production, Statistics & Research Methods. Andrew
initially studied Computer Science but then graduated from Plumpton with the FdSc Wine
Production and WSET Diploma. He is currently completing an MRes in Bioscience at the
University of Brighton, with research focused on wine microbiology.
 Alistair Nesbitt, part-time Lecturer and Wine Industry Researcher, attained a First Class Degree
in Viticulture and Oenology at Plumpton College, and has a Master’s Degree in Bioscience. He
is currently completing a PhD in climate and viticulture at the University of East Anglia.
General Booklist
Latest editions of:
 Boulton, R B et al - Principles and practices of winemaking. Aspen publishers
 Creasy, GL and Creasy, LL - Grapes, Cabi Publishing
 Galet P - General Viticulture, Oenoplurimedia
 Iland P et al – The grapevine: from the science to the practice of growing vines for wine
 Iland P et al - Monitoring the winemaking process from grapes to wines: Techniques and
concepts. Patrick Iland Wine Promotions.
 Iland P et al - Chemical analysis of grapes and wine: techniques and concepts Patrick Iland
Wine Promotions.
 Iland P et al - Microbiological analysis of grapes and wine: techniques and concepts Patrick
Iland Wine Promotions.
 Jackson RS - Wine tasting: a professional handbook, Academic Press
 Keller M - The Science of Grapevines – Anatomy & Physiology, Elsevier Science & Technology
 Riberau-Gayon P et al - Handbook of Enology, Vol. 1: The microbiology of wine and
vinifications, Vol. 2: The chemistry of wine stabilisation and treatments John Wiley & Sons
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Former student destinations
Graduates from Plumpton College can be found in all sectors of the wine industry and throughout
the world. Here are where some of them have ended up:
Victoria Ash: Assistant Winemaker, Hush Heath Vineyard, UK
Andrew Baker: Chief Buyer, Virgin Wines On-line
Simon Barker: Winemaker, Barker’s Marque Estate, Marlborough, New Zealand
Mark Barnes: Vineyard Manager, Chilford Hall Vineyard, UK
Max Birch: Winemaker, Quinta do Miradouro, Algarve, Portugal.
Jon Bowen: Vineyard Owner/Manager, Minervois, France
Richard Case: Owner/Manager of Domaine de la Pertuisane, Rousillon.
Jim Close: Winemaker, Source Napa Winery, California, USA.
Simon Coulshaw: Owner/Manager, Domaine des Trinités, Faugères, France
Jonathan Coulthard: Vineyard Owner/Manager, Cote de Duras, France.
Hugh Crighton: Assistant Winemaker, Vidal Estates, NZ
Josh Donaghay-Spire: Winemaker, Chapel Down Winery, UK
Robert Doyle: Vineyard Manager, Domaine de la Pertuisane, France
Kristy Dunn: Liquid Developer, Diageo plc, UK
Owen Elias: Winemaking Consultant, UK
Stephen Farquharson: Wine Importer & Vineyard Owner/Manager, Central Otago, NZ.
Graham Fisher: Vineyard Manager, Bride Valley Vineyard, UK
Patrick Fuchs: Cellarmaster, Spitalweingut Kiefer, Baden, Germany
Darcy Gander & James Dodson: Vine-Works vineyard contractors, UK
Hugh Girling: Winemaker, Marlborough Vintners, NZ
Nick Hall: Vineyard Manager, Herbert’s Hall Vineyard, UK
Charlie Holland: Winemaker, Gusbourne Wine Estate, UK
Carol Howard: Purchasing & Logistics, Bibendum Wines
Liam Idzikowski: Winemaker, Langham Vineyard, UK
Mike Jones: Winemaker, Gentilini, Greece
David Main: Winemaker, Hunter Wine Services, Australia
Alex Mills: Winemaker, Pebblebed Vineyards, UK
Rupert Nicholson: Director, Carte Blanche Wines, UK
Sue Osgood: Vineyard Manager, Bolney Wine Estate, UK
Xenofon Panayiotou: Government Inspector of Vineyards and Wineries, Cyprus
Nicholas Pead: International Development Team, WSET, UK
Tom Platt: National Accounts Manager, Liberty Wines, UK
Jon Pollard: Vineyard Manager, Gusbourne Vineyard, UK
Emma Rice: Director/Oenologist, Custom Crush UK Ltd
Mike Roberts: Manager/Founder, Ridgeview Vineyards
Simon Roberts: Winemaker, Ridgeview Vineyards
Sandy Robertson: Enologist, Merry Edwards Wines, California, UK
John Seccombe: Winemaker, Iona Vineyards, South Africa
Tersina Shieh: General Manager, Independent Wine Centre, Hong Kong
Simon Spencer: Consultant Winemaker, Vancouver Island, Canada
Matthew Strugnell: Vineyard Manager, Ridgeview Vineyard, UK
Dermot Sugrue: Winemaker, Wiston Estate Vineyard, UK
Liam Tinston: Winemaker, Three Choirs Vineyard, UK
Jean-Philippe Tytgadt: Wine Importer, Belgium
Robin Williamson: Vineyard Owner/Manager, Languedoc, France
Andrew Wood: Assistant Winemaker, Kangarilla rd, McLaren Vale, Australia
Simon Woodhead: Vineyard owner/Manager, Stopham Vineyard, UK
Paul Woodrow-Hill: Vineyard Consultant, UK
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For further information on the MSc Viticulture & Oenology at Plumpton College,
 see www.plumpton.ac.uk
 Email Admissions at Plumpton on admissions@plumpton.ac.uk
 Contact the Course Leader, Matteo Marangon on matteo.marangon@plumpton.ac.uk
 Telephone Plumpton College on +44 1273 890454
 Write to:
The Admissions Office
Plumpton College
Ditchling road
Nr Lewes
East Sussex BN7 3AE
United Kingdom
June 2014
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