Course CodeBHT258Fee CodeS3Duration (approx)100 hoursQualificationTo obtain formal documentation the optional exam(s) must be completed which will incur an additional fee of £30. Alternatively, a letter of completion may be requested. Study Oenology Understand the nature and characteristics of wine and the process of wine making. Study different types and styles How to manage the fermentation process and influence the product quality Lesson Structure There are 10 lessons in this course: 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 Fermentation Carbohydrates Microbiology Enzymes Quality control Malolactic fermentation Secondary fermentation The Winemaking Process Outline of the winemaking process Clarification and Stabilisation Preservation Methods to determine sugar and sulphur dioxide levels Factors affecting Grape Characteristics Fruit characteristics affecting wine Fermentation preparation Effects of yeasts in winemaking Managing yeasts Methods to determine alcohol content, chemical and microbial stability Determine pH Inoculum of yeast Wine Classification Types of wines Selecting wine grapes Varieties Sensory Science & Evaluation Wine sensory science Determine consumer preference Types of senses Wine evaluation Wine food interaction Production of White Wine and Sparkling Wines Harvesting Grapes Crushing the Grapes Managing the Must Sparkling Wines The Champenois Method Production of Red Wines and Rosé Wines Harvesting and Crushing for Reds Fermentation Extracting Colour Thermovinification Getting a Wood Flavour Production of Spirits Introduction to Distillation Classification of Spirits Spirit Groups Liqueur and Liqueur Groups Aperitifs Sherry and Types of Sherry Vermouth Port and Types of Port Storage and Aging of Wines Different Storage Methods Maturation Causes of Spoilage Aims Discuss the scope of winemaking and the set of characteristics. Recognise the scientific processes of fermentation and simple control factors. Investigate the practical tasks and required equipment needed for making wine. Explain how yeasts and other flavour affecting factors can be managed to impact the final wine product. Comprehend the scope of different wine types arising from various grape varieties and learn how they are classified. Explain wine sensory science and how consumers interact with wines. Explain unique processes used to make white and sparkling wines. Investigate unique processes used to make red and rosé wines. Explain how to make fortified wines and spirits. Understand the importance of correct storage and how it prevent spoilage and enhances maturity. Why would you study this course? Learn to make better wine Learn to improve the quality of wine you make Value add and diversify on a farm – to increase profit and sustainability Work in other areas of the wine industry This Course is for: Grape growers Wine makers Wine Scientist People who work in the wine media (writers, photographers, social media influencers) Traders in wine - retailers, wholesalers Anyone with an interest in the process of wine making and/or the end product. HOW TO ENROL Click box below on left hand side -follow instructions. IF YOU NEED ADVICE - click here to use our FREE ADVISORY SERVICE