Advanced Principles of Winemaking – Wine Stabilisation for Cool Climate Production

Course overview

The aims of this one-day intensive course are to provide a good level of
knowledge and understanding of the different forms of instability that can occur
in wine and practically how best to manage when encountered during the
production process.

The aims of this one-day intensive course are to build on the Principles of
Winemaking course and is ideal for those with experience of winemaking or have a
strong interest in wine chemistry and microbiology.

Please note: the programme includes an afternoon practical
activity in the winery/lab. Lab coats will be provided.

Modules

Topics include:

• Tartrate stability and the importance in still and sparkling wine
• Different cold stabilisation techniques
• Copper instability and methods to manage
• Iron instability and methods to manage
• Protein instability and methods to manage
• Managing oxidative and phenolic hazes
• SO2 management
• Maturation techniques and how these influence wine preservation
• The benefits of lees ageing