Advanced Winemaking Techniques

This course is designed for winemakers who want to further their skills in yeast selection to enhance wine aromas and flavours and who are interested in learning about extraction techniques to enhance wine quality. There will be an assumed level of knowledge and prior experience of winemaking. Wine enthusiasts with a background in microbiology and/or chemistry may also find this course of interest.

 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.

 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

Course Code

WNP068/001

Course Description

What will you study? 

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

The programme includes an afternoon practical activity 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

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