Advanced Winemaking Techniques

Course overview

This course builds 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.

The aims of this one-day intensive course are to provide a good level of
knowledge and understanding of the benefits of yeast selection on the aromas and
flavours in wine. The course also looks at extraction techniques and best
practice for established methods and considers new
technologies.

Modules

Topics include:

• The role of yeast on colour and aromas in wine
• Using non-Saccharomyces yeasts in fermentation
• Use of indigenous yeasts in wild-ferments and how best to manage
• Inoculation and managing problems
• Yeast counts
• Pomace/cap management for specific wine styles
• Managing red wine fermentation
• Extraction techniques for orange wine

There will be a short practical in the laboratory and lab coats will be provided.

How will I be assessed?

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