Advanced Principles of Winemaking – Harvest Operations 1- day

Course overview

Harvest can be a stressful time for vineyards and
wineries. This course aims to teach techniques to help students plan for an
efficient harvest. It will cover preparing the winery facilities, monitoring
fruit ripeness, preparing the laboratory facilities, health and safety
considerations, regulations for winemaking and transporting grapes and essential
record keeping.

Modules

Topics of study include:

• Planning for harvest and ordering yeast, enzymes and adjuvants
• Juice analysis and monitoring ripeness
• Yield forecasting and predicting harvest dates
• Laboratory preparation for receiving samples for testing
• Liaising with the Vineyard team on logistics
• Preparing the winery for fruit receival
• Harvest health and safety
• Organising the workflow for fruit receival and processing
• Organising the winery space and tank space management
• Organising and training seasonal winery staff
• Regulations for wine making and documentatioN
• Record keeping

How will I be assessed?

The course ends with a 30-minute multiple choice exam.