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Oenology - Wine making

Course CodeBHT258
Fee CodeS3
Duration (approx)100 hours
QualificationTo 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:

  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
  2. Fermentation Science
    • Fermentation
    • Carbohydrates
    • Microbiology
    • Enzymes
    • Quality control
    • Malolactic fermentation
    • Secondary fermentation
  3. The Winemaking Process
    • Outline of the winemaking process
    • Clarification and Stabilisation
    • Preservation
    • Methods to determine sugar and sulphur dioxide levels
  4. 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
  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
    • Classification of Spirits
    • Spirit Groups
    • Liqueur and Liqueur 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

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.

 

 

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