130 lessons – €2600 

The only online program that connects every vineyard and cellar decision to its exact sensory consequence — and teaches you to predict, control, and communicate it.

Duration: Self-paced (recommended 6–12 months)

Total scope: 130 in-depth online lessons + compulsory assignments + capstone project

Tasting requirement: Minimum 120 wines (students’ source independently; detailed list + budget guide provided)

Certification: Official Associate Degree-level Certificate from the European Wine Academy

Access: Lifetime + all future updates

This is not another tasting course. 

This is the complete science of how every decision — from rootstock to restaurant lighting — creates the final sensory experience in the glass.

You will master the causal chain:

• How soil, climate, clone, and viticultural practice determine the raw chemical precursors of aroma, flavor, and texture
• How fermentation, extraction, vessel, and aging choices transform those precursors into the finished sensory profile
• How the human brain and tasting context can amplify, suppress, or completely rewrite that profile
• How to predict sensory outcomes before the wine is even made and how to taste with maximum objectivity

Who this program is for

• Winemakers & viticulturists who want to make deliberate sensory decisions instead of following recipes
• Sommeliers & educators preparing for MW, MS, or WSET Diploma who need to reverse-engineer wines causally
• Technical directors, marketing teams, and consultants who must link production choices to consumer perception
• Serious collectors and enthusiasts who want university-level understanding of why wines taste the way they do

Module 1 – Foundational Wine Science (20 lessons)

Wine chemistry, microbiology, stability, packaging, sustainability, and analytical tools

Module 2 – Viticulture: Vineyard Decisions Shaping Sensory Potential (45 lessons)

Module 3 – Enology: Winemaking Choices that Finalize the Sensory Profile (55 lessons)

Module 4 – Sensory Science & Predictive Evaluation (10 lessons)

Compulsory Assessments & Practical Requirements

• graded assignments (written reflections, tasting reports, predictive modelling exercises)
• Minimum 80 wines tasted and documented throughout the program (full list on platform- to be sourced by students)
• Module quizzes and knowledge checks

Final Capstone Project:

Based on this curriculum students are generally expected to demonstrate their ability to apply scientific sensory methodology rather than just “tasting” skills.

The course emphasizes how biological, chemical, and environmental factors influence perception. Therefore, a successful project should isolate one of these variables and test it using a gathered sensory panel.

There are various distinct types of capstone projects you might consider, ranging from physiological to environmental influences. Details upon request.

What You Receive

– 130 full lessons, with assignments

– All tasting grids, predictive modelling spreadsheets, and technical templates

– Lifetime access and free updates (new research, new lessons, new case studies)

– Official Associate Degree-level Certificate (digital + printable)

– 14 day full money-back guarantee

Why this program is unique

• The only online course that systematically links every production parameter to its measurable sensory outcome
• Built on current peer-reviewed research (2024–2025 literature fully integrated)
• Designed as true associate-degree level (equivalent scope and rigor to university programs)

Ready to master the complete science of sensory influence?