- Duration
3 Days
- Attendance
- 09:00 - 16:00
- Location
- Plumpton College
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.
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
Assessment
This course ends with a 30-minute multiple-choice exam
Entry Requirements
This course is designed for Winemakers, Operations Managers and Cellarhands, with at least 1 harvest experience.
Course Cost
This course is FREE*, thanks to the Plumpton Wine Resilience Fund. More information about this fund can be found here.
Please refer to our terms and conditions below to take advantage of this offer between January - July 2026.
Note that the cost will show on your application form, however please disregard this if you meet the funding criteria to access the Plumpton Wine Resilience Fund.
*Subject to eligibility
Cost for a non-funded learner: £610
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
Terms & Conditions
1. Course Dates:
All courses must be booked and attended between 1 January and 31 July 2026
2. Commitment to attend:
All courses are fully funded. By enrolling on a programme, you are committing to attend. Failure to attend without notifying the College at least 10 days prior to the course start date will result in a £50 administration charge.
3. Number of Courses:
There is no limit to the number of courses an individual or company may book under this scheme. However, no one course can be repeated by and individual.
4. Materials:
Any required materials or equipment must be purchased separately and are not covered by the funding. These will be clearly stated in the course information.
5. Eligibility:
Free training is offered through the Governments' Adult Skills Fund and cannot be accessed by individuals or organisations from devolved authorities (areas include but may not be exclusive to: Greater Manchester, Liverpool City Region, West Yorkshire, South Yorkshire, York and North Yorkshire, North East, East Midlands, Cambridgeshire & Peterborough, Cornwall, Tees Valley, Bristol, London).
6. Accommodation and travel:
Plumpton College does not provide free accommodation.
On-site accommodation may be available at a discounted rate, subject to availability and payable separately.
We do have travel bursaries for those in low income please look on our website for further details.
Course Dates
- Start Date
- 9 March 2026
- End Date
- 11 March 2026
- Date
- 9 June 2026
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National Wine Training Programme
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