Oenology (Short Course)

$199.00 Inc GST

Duration

20 hours

Enroll

Anytime

Delivery

Online

Includes

Lessons, Quizzes, Final Test, Certificate

About this Course

What to expect:

More than helping students understand the fermentation and winemaking process that goes into making wine, this course will help you understand the global wine markets, this course delves into different types of wines as well as fortified wine products such as liquors and ports.

If you want to start your career as an Oenologist, this course is for you, you will understand what you will need to know to start out in winemaking.

How does it work?

At the end of each lesson, you will be given a short interactive test to undertake, which will provide an indication of how your learning is progressing. Upon completing the very last lesson, you will be offered a more thorough automated test or examination. This final assessment can be undertaken at any time of day or night; and any day of the week; and if you achieve an overall pass (60% or more); you will be able to obtain a “certificate of completion” with your name and completion date on it.

Note: these short courses are self-guided online courses and are not to be confused with our tutor-supported online courses.

 

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 Stabilization
  • Preservation
  • Methods to determine sugar and sulfur 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 Color
  • Thermovinification
  • Getting a Wood Flavor

9. Production of Spirits

  • Introduction to Distillation
  • Classification of Spirits
  • Spirit Groups
  • Liquors and Liquor 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
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Your Tutor

Karen Huntley MSc Marketing Management (Food Related Industries), PDC, PG Dip Organic Farming, Cert Marketing, BA. Professional Development Diploma in Social and Therapeutic Horticulture (Coventry University/Thrive, UK)
Karen Huntley

Karen has a strong background and passion for organic food production systems, nutrition and community agriculture. Karen also has experience and training in Permaculture (PDC), horticultural therapy, community organic enterprises as well as being an experienced bee keeper.