Advanced Principles of Winemaking – Harvest Operations 1- day

Course overview

These are designed for experienced professionals, providing in-depth
expertise in specialised areas of the industry.
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.

Entry requirements

This is an advanced course which builds on the Principles of Vinegrowing course designed for vineyard managers and operatives. There will be an assumed level of knowledge and prior experience of at least one season working in a commercial vineyard. Wine enthusiasts who wish to further their knowledge should have completed the Principles of Vinegrowing or an equivalent course before joining this course.