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Oenology - Winemaking

Oenology – Winemaking 100 hours Certificate Course

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Learn About Oenology - Winemaking

Learn to make different types of wine, assess and analyse wine quality, investigate the chemistry and microorganisms involved in wine processing, and oversee the entire winemaking process.

The first thing to understand about winemaking is the difference between oenology and viticulture.

Oenology:   is the study of wine and wine science. It is only concerned with the alcoholic product that is produced from harvested grapes. The production of fruit is only of concern in so much as how it affects the alcoholic beverage it is turned into.

Oenology (an English word) is derived from the Ancient Greek language. The word oinos, “wine” and the suffix –logia, “study of”.

Viticulture:   is the study of growing grapes. Those grapes might be used for wine, but they might also be used as fresh fruit, to produce juice (non-alcoholic) or to produce dried fruit.  Viticulture is concerned with growing the plant and producing the fruit.

Develop and expand your appreciation for professional winemaking. This in-depth winemaking course will help you expand your knowledge of the winemaking process. The combination of theory and your own experiences gained from this course will equip you to enter the winemaking industry or simply to indulge your passion for wine.

You might also want to consider, combining Oenology-Winemaking course with the following: Viticulture, science, horticulture, tourism and business skills.

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There are 10 lessons:

 1. Scope and Nature of Oenology

  • Introduction
  • Global Wine Production
  • Global Wine Consumption
  • What Is Involved in Winemaking
  • Wine Making Terminology
  • Testing, Tasting and Monitoring
  • What Can Go Wrong In Winemaking
  • Alcohol And Health
  • Fermentation Science

2.  Fermentation

  • Carbohydrates
  • Microbiology
  • Enzymes
  • Quality control
  • Malolactic fermentation
  • Secondary fermentation

3.  The Winemaking Process

  • Outline of the winemaking process
  • Clarification and Stabalisation
  • Preservation
  • Methods to determine sugar and sulphur dioxide levels

4.  Factors affecting Grape Characteristics

  • Fruit characteristics affecting wineFermentation preparation
  • Effects of yeasts in winemaking
  • Managing yeasts
  • Methods to determine alcohol content, chemical and microbial stability
  • Determine pH
  • Inoculum of yeast

5.  Wine Classification

  • Types of wines
  • Selecting wine grapes
  • Varieties

6.  Sensory Science & Evaluation

  • Wine sensory science
  • Determine consumer preference
  • Types of senses
  • Wine evaluation
  • Wine food interaction

7. Production of White Wine and Sparkling Wines

  • Harvesting Grapes
  • Crushing the Grapes
  • Managing the Must
  • Sparkling Wines
  • The Champenois Method

8.  Production of Red Wines and Rosé Wines

  • Harvesting and Crushing for Reds
  • Fermentation
  • Extracting Colour
  • Thermovinification
  • Getting a Wood Flavour

9.  Production of Spirits

  • Introduction to Distillation
  • Clasification of Spirits
  • Spirit Groups
  • Liquers and Liquer Groups
  • Aperitifs
  • Sherry and Types of Sherry
  • Vermouth
  • Port and Types of Port

10.  Storage and Aging of Wines

  • Different Storage Methods
  • Maturation
  • Causes of Spoilage

Please Note:   Each lesson culminates in an assignment submitted to the academy, marked by your tutor and returned with comments, and, extra reading if required.

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