European Wine Academy

Associate Degree in Viticulture & Winemaking

€2200 (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
90 e-learning lectures
Prior wine knowledge is required

In this course the goal is to train someone who already has a proven wine knowledge (if not students need to first follow the Basic Essentials of Wine course to gain a solid basic knowledge of wine), but not yet of viticulture, and who wishes to acquire a deeper knowledge of viticulture and wine production that is available via the Certificate course. This may be for professional purposes or to deepen one’s knowledge of wine.

It is vital that any modern winemaker is able to professionally use one of her/his greatest tools, namely the ability to taste and evaluate his/her product correctly, so the first few lectures of this course will cover that in detail.

This course consists of: Compulsory: 90 lectures and assignments, divided into the following two modules:

Module 1: Viticulture covers grape quality, climate, terroir, soil science, vine physiology, varietal selection, and vineyard management.

Module 2: Wine Production addresses winery equipment, organic practices, wine chemistry, fermentation, maturation, blending, and bottling.

Additionally:

  • Compulsory wine tasting with 90 different wines
  • 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.
  • An online examination at the conclusion of each module.


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

Extracts from typical lectures:

“….Natural wines represent a shift from conventional winemaking practices and taste profiles. The grapes for these wines are cultivated without the use of fungicides, pesticides, or irrigation, promoting the natural growth of indigenous yeast on the grape skins. Harvesting is done by hand to ensure careful selection of high-quality grapes, often at an earlier stage to retain acidity and limit high alcohol levels caused by excess natural sugars.

This early harvest approach also helps prevent over-ripe flavours in the wine—characteristics that, along with high alcohol content, have been trendy in recent years. Natural winemaking aims to produce wines with more balanced acidity and alcohol levels, focusing on traditional and sustainable practices…..”

“….Starting a vineyard or grafting new rootstock onto existing vines involves a multitude of decisions. There are various costs to consider, including those for stakes, trellising, irrigation, labour, equipment or rentals, fencing, and permits. There’s also a hidden cost associated with transforming land from its previous use, such as an apple orchard or another agricultural purpose. This opportunity cost often doesn’t appear in many budget projections for vineyard development, but it’s crucial to remember that even unused land has potential alternative uses….”

“…..Microbial Diversity Management: Understanding and harnessing the beneficial aspects of the entire wine microbiome through targeted methods like co-fermentation with specific strains holds promise for enhancing complexity and quality while respecting natural processes (Dry, 2012)………”

“……By utilizing these chemicals responsibly and strategically, wineries can ensure wine quality, stability, and achieve desired stylistic expressions. However, it’s crucial to remember that finding the right balance between intervention and respecting the natural character of the grapes is essential for crafting truly exceptional wines. Overreliance on chemicals can mask flaws or create uniformity, undermining the unique terroir and varietal expression that distinguishes exceptional wines. Instead, strive for a harmonious approach:……..”

“….Disgorgement:
Disgorgement is the process of removing the sediment, known as lees, from the bottle after secondary fermentation. The bottle is gradually turned upside down, allowing the sediment to collect in the neck. The frozen neck of the bottle is then opened, and the pressure within the bottle expels the sediment……”