Advanced Principles of Winemaking – Early intervention for successful fermentation

Course overview

This course builds on the Principles of Winemaking course to focus in detail
on fermentation and fining techniques for must amelioration. Fermentation is a
critical winemaking process, and this course will take a more detailed look into
the management of ferments, including dealing with problems that can arise and
using malolactic fermentation. The use of fining agents in grape must to manage
specific faults and issues will also be covered.

The course aims to develop a greater understanding of fermentation management
and evaluate different inoculation and management decisions. This course will
also cover malolactic fermentation management and pre-fermentation fining
techniques and will allow participants to evaluate different fining agents and
methods.

PPE Requirements
The programme includes practical activities in
the winery/lab, so requires students to bring:

• Good sturdy footwear such as Wellington boots


• Working clothes or overall


• Lab coats will be provided

Modules

Topics of study include:

• Use of fining agents in grape must
• Pros and cons of different fining agents
• Application of fining agents to specific problems in wine
• Food safety regulations for using fining agents
• Yeast selection and preparation
• Inoculating ferments versus non-inoculated ferments
• Fermentation kinetics and monitoring
• Yeast counts
• SO2 Management
• Use of Ascorbic Acid
• Managing stuck ferments
• Malolactic fermentation (MLF) strain selection
• MLF co-inoculation versus sequential inoculation
• Other lactic acid bacteria pathways and influence on wine

How will I be assessed?

This course ends with a 30-minute multiple-choice exam