European Wine Academy

Certificate in Wine Essentials, Viticulture & Winemaking

€1085 (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)

40 e-learning lectures
No prior wine knowledge required
It includes a 6-lecture module on Wine Tasting & Evaluation

This program has been designed for individuals seeking a solid foundation in wine, viticulture, and wine production and it consists of two modules:

Module 1 (Essentials and Viticulture): Topics include including sensory evaluation, wine styles, grape varieties, climate, terroir,  grape/wine quality, climate & global warming, Soil science, vegetative and reproductive cycles, Vitis vinifera, and Root system.

Module 2 (Wine Production): Topics cover winery equipment, Organic and bio-dynamic wines, Oxygen’s role, Wine Chemistry, Microbiology, Red wine styles, Must adjustments, fermentation, and Malo-lactic.

Module 3 (Wine Business and Marketing): Topics encompass Marketing Process, Market/Product Development, Marketing Planning, Consumer behavior, eMarketing, using social media, advertising, direct selling, demographics. And: management principles, how to manage a winery, export/import, SME/Family-Owned Enterprises management, Business Law, SCM in the wine industry, and human resources.

The course requirements include:

  • 40 e-learning lectures and assignments.
  • A portfolio of 60 wines to taste.
  • A compulsory essay.
  • on-site training (minimum of 40 hours) if the student has no wine experience, at any type of wine or liquor business or winery.
  • A compulsory online examination at the conclusion of the course.

Timing: Normally students spend 1 to 2 hours per assignment.

Whether you are embarking on a new career path in the wine industry or seeking to enhance your expertise in wine our International Certificate program offers the comprehensive training and resources needed to succeed. Join us on this enriching journey and unlock the door to exciting opportunities in the dynamic world of wine.

Extracts from typical lectures:

“…Harnessing Terroir: Terroir encompasses the interaction between soil, climate, topography, and grapevine genetics, giving rise to distinct flavor profiles and sensory attributes in wines. By understanding the nuances of terroir, viticulturists can leverage site-specific characteristics to enhance grape quality and express the unique identity of each vineyard….”

“….Hand harvesting is the preferred method for harvesting Champagne grapes, allowing for selective picking of ripe bunches while leaving behind underripe or damaged fruit. Hand harvesting ensures gentle handling of the grapes and minimizes the risk of bruising or crushing, which can negatively impact grape quality…”

“…..The sensory impact of Brettanomyces-related compounds varies among individuals and cultural preferences, making sensory evaluation a crucial aspect of wine quality assessment. Sensory thresholds for detecting Brettanomyces-related aromas and flavors can vary widely among consumers, with some individuals being more sensitive to these compounds than others. Understanding the diversity of sensory preferences and thresholds is essential for winemakers to tailor their production practices and optimize wine quality…..”

“…Having a well-equipped and functional laboratory, even in a small setting, empowers your winery to ensure consistent quality, monitor key parameters, and experiment with innovative approaches. Remember, it’s not just about the tools, but the knowledge and commitment to utilizing them effectively…”