European Wine Academy

Associate Degree Essentials, Viticulture, Winemaking and Business

€3510 All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
150 lectures
No prior wine knowledge required

Includes a 6-lecture module on Wine Tasting & Evaluation

This premier e-learning course has specifically been designed to meet the needs of those students who have no or a limited basic knowledge of wine, and who wish to focus their wine studies on the basics of wine, on viticulture, wine production, then following it up with the important wine marketing and wine business modules. This is a detailed and popular course and if you work at it diligently it will enable you to start a professional career in the wine industry.

It has the following modules:

Module 1: (Essentials)
 We cover all the basics of wine and the vitally important section on how to taste and evaluate wines. We look at the different wine styles, how to read a wine label, what the different appellations and classifications are of the major wine regions, spirits, and distillation and more

Module 2 (Viticulture):
Topics include Grape/Wine quality, Climate & Global warming, Terroir, Soil science, vegetative and reproductive cycles, Vitis vinifera, and Root system.

Module 3 (Wine Production):
Topics cover winery equipment, Organic and bio-dynamic wines, Oxygen’s role, Wine Chemistry, Microbiology, Must adjustments, fermentation, and Malo-lactic.

Module 4 (Wine Marketing):
Topics encompass Variables, Micro-environment, Marketing Process, Market/Product Development, Marketing Planning, Wine Consumption, Consumer behaviour, and Demographics.

Module 5 (Wine Business Management):
Topics include accounting principles, SME/Family-Owned Enterprises management, Business Law, SCM in the wine industry, and human resources.

Additionally, there is also: 

  • Wine tasting with 120 different wines
  • Compulsory assignments and an 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.
  • An online examination at the conclusion of the course.

If the student passes the online multiple-choice examination at the end of the course, also successfully completes all the wine tasting exercises and the Essay, she/he will receive the EWA’s “Associate Degree in Viticulture, Wine Production, Marketing & Business “.

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

Extracts from typical lectures:

“…..Beyond colour, sweetness plays a crucial role in defining sparkling wine styles. Brut, the driest category, boasts a crisp, refreshing taste with residual sugar levels below 12 g/L (OIV, 2023). Conversely, doux (meaning “soft” in French) offers a touch of sweetness with residual sugar exceeding 50 g/L. Demi-sec and sec styles bridge the gap, catering to various palates (Jackson, 2023)…..”

“….At the core of biodynamic viticulture is the concept of the farm as a self-sustaining organism, where the vineyard is viewed as an interconnected ecosystem (Brown & Garcia, 2021). Practices are guided by the biodynamic calendar, which considers lunar and planetary cycles in determining optimal times for planting, pruning, and harvesting (Lee & Black, 2019). Additionally, biodynamic preparations, such as compost teas and herbal extracts, are applied to enhance soil vitality and stimulate plant growth (White et al., 2021)….” 

“….Site Selection Considerations: Careful site selection is critical for matching grape varieties with climatic conditions and soil types that optimize grape quality. Microclimate variations within vineyard sites can be harnessed to cultivate specific grape varietals suited to cooler or warmer growing conditions…..”

“….: Pinot Meunier grapes add fruitiness, roundness, and approachability to Champagne cuvées. They are primarily cultivated in the Vallée de la Marne and the Côte des Bar sub-regions, where the sandy and clay-limestone soils provide a conducive environment for Pinot Meunier vineyards…..”

“….Each distillation run is referred to as a “chauffe” and consist of the “brouillis” and “la bonne chauffe” respectively. In both cases, the heads and tails are discarded. The resulting “bonne chauffe” must not exceed 72% ABV….”

“…..Software and Data Management: Utilize software for data analysis and record-keeping to track trends and inform future winemaking decisions (Robinson, 2020)….”.

“…..The sensory effects of Brettanomyces yeast in winemaking encompass a wide range of characteristics that can significantly influence wine quality and consumer perception. These effects, both positive and negative, arise from the metabolic activities of Brettanomyces during fermentation and aging processes. Below are expanded discussions on the sensory effects……”

“…….Digital marketing encompasses a wide range of tactics such as social media marketing, email marketing, influencer partnerships, and content marketing, enabling wineries to reach a global audience and build communities of passionate wine enthusiasts. E-commerce platforms and online wine clubs offer consumers unprecedented convenience and access to a diverse selection of wines, driving growth in direct-to-consumer sales and reshaping traditional distribution channels…….” 

“…In a for-profit context, the main role of management is to meet the expectations of various stakeholders. This usually means generating profits for shareholders, delivering quality products at a fair price for customers, and offering fulfilling employment for staff. Non-profit management also includes maintaining the trust of donors. Typically, shareholders elect the board of directors, which in turn appoints senior management. While some organizations have experimented with other approaches, like allowing employees to vote on management decisions, these alternatives are quite uncommon….”