Advanced Principles of Winemaking - Wine Stabilisation for Cool Climate Production

There will be an assumed level of knowledge and prior experience of winemaking, with a minimum of one full harvest experience. 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 different forms of instability that can occur in wine and practically how best to manage when encountered during the production process.

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. 

What will you study?

Topics include:

·         Tartrate stability and the importance in still and sparkling wine

·         Calcium instability in 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

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

 The programme includes an afternoon practical activity in the winery/lab, so requires students to bring:

 -          Lab coats will be provided