European Wine Academy

Master Winemaker (Associate Degree Viticulture, Winemaking & Business)

€3250 (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
130 eLearning lectures
Prior wine knowledge required

This is our premier winemaking course; it covers all the important topics.

This e-learning course is tailored for students who already have a foundational understanding of wine from other wine courses but want to delve deeper into viticulture, wine production, wine marketing, and wine business. Unlike other Associate Degree courses, this one does not include the ‘Essentials’ module, assuming students already possess fundamental wine knowledge. Instead, the course expands and broadens the focus on viticulture and especially wine production.

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.

In addition to viticulture and winemaking, this course covers essential operational aspects of running a winery, including financial management, legal compliance, human resources, marketing (the modern winemaker not only has to make a unique product she/he must also market and sell it, directly at cellar door, export it or via social media), and sustainability practices. You will gain insights into the business side of winemaking, equipping you with the knowledge and skills to navigate the industry successfully.

It has the following modules:

Module 1 (Viticulture): Topics include Grape/Wine quality, Climate & Global warming, Terroir, Soil science, vegetative and reproductive cycles, Vitis vinifera, and Root system. It also includes some lectures on how to professionally taste and evaluate wine.

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. You will embark on a journey through the various stages of winemaking, from grape reception to bottle packaging:

  • Grape Processing: Learn about grape reception, crushing, destemming, and pressing techniques, crucial steps in extracting juice and preparing it for fermentation.
  • Fermentation Management: Explore the intricacies of yeast selection, fermentation vessel options, temperature control, and monitoring fermentation kinetics to achieve desired wine styles.
  • Wine Chemistry: Understand key chemical parameters, analytical tools, and techniques for ensuring wine quality and stability throughout the winemaking process.
  • Aging and Maturation: Discover the art of barrel aging, alternative aging methods, and the impact of oak on wine flavor and texture.
  • Blending and Bottling: Explore the principles of blending wines for consistency and complexity, as well as packaging considerations and quality control measures during bottling.
  • Specific Wine Production Methods:

Throughout the course, we will also delve into the production methods of various wine styles, including white, red, sweet, fortified, and sparkling wines. You’ll learn about the unique processes involved in crafting each style, from grape selection to fermentation techniques, aging methods, and sensory evaluation.

Module 3 (Wine Marketing): Topics encompass Variables, Micro-environment, Marketing Process, Market/Product Development, Marketing Planning, Wine Consumption, Consumer behaviour, and Demographics.

Module 4 (Wine Business Management): Topics include: How to manage a winery, human resources, financial and accounting principles, SME/Family-Owned Enterprises management, Business Law, SCM in the wine industry, work safety and health aspects.

In summary, it consists of:

  • 130 lectures and assignments, divided into 4 Modules.
  • A portfolio of 120 wines that have to be tasted during the course
  • A compulsory Essay
  • On-site Training of at least 40 hours if the student has no wine experience, at any wine-related business
  • An online examination at the conclusion of the course

Conclusion:

By enrolling in this course, you will be armed with the tools to become a Master Winemaker one day (further practical experience will finalise this process) by acquiring a comprehensive understanding of viticulture, enology and winery operations, how to grow and make your wine, then how to market and sell it in a winery or wine business which is managed efficiently by you.

It will prepare you for various roles within the wine industry. Whether you aspire to become a winemaker, vineyard manager, winery owner, or industry consultant, this course will provide you with the tools and knowledge needed to thrive in this dynamic field.

Extracts from typical lectures:

“…Most wine-producing regions differ from each other, (and such practices can also be amended from time to time), on the basis which forms the backbone of their own local classification system, although the influence of the French appellation system is widely seen, internationally. In some regions the local classifications are legally enshrined, whilst we see that in others it can be local organizations, for example the grape growers’ organization, that will draw up such a classification, in the absence of legal regulations….”

“….Blanquette de Limoux is one of the oldest sparkling wine appellations in France, located in the Languedoc-Roussillon region. The traditional production method for Blanquette de Limoux involves Méthode Ancestrale techniques, resulting in wines with delicate bubbles and refreshing acidity….”

“…..Must adjustments are indispensable for realizing the full potential of grapes and ensuring the integrity of the winemaking process. Their significance extends across multiple dimensions:….”

“…..Just as each grape variety boasts a distinct fingerprint, its response to maceration pelliculaire varies, creating a personalized masterpiece. Sauvignon Blanc might blossom with notes of green pepper and asparagus, while Gamay produces an even livelier floral and spicy aromas and tastes. Nebbiolo, on the other hand, might choose a deeper, more introspective route, emphasizing its pronounced tannins and aging potential, crafting a wine akin to a timeless masterpiece (Jackson, 2014)……”

“….Since organizations can be considered systems, management can be described as human action, including design, aimed at achieving beneficial outcomes from a system. This perspective suggests that self-management is a fundamental step before one can manage others. Initially, management might seem purely functional, focusing on tasks like measuring output, adjusting plans, and meeting goals, even in contexts where formal planning is absent….”

“…..Sustainability and ethical considerations are increasingly important in wine marketing, as consumers seek products that align with their values and beliefs. Wineries are embracing organic and biodynamic farming practices, reducing carbon emissions, and implementing eco-friendly packaging solutions to minimize their environmental footprint and appeal to eco-conscious consumers. Ethical marketing initiatives such as fair trade certifications, social responsibility programs, and community engagement projects enhance brand reputation and build trust with consumers who prioritize ethical consumption………..”

“……Qualified suppliers are asked to respond to requests for proposal (RFPs). Each vendor that meets the preliminary requirements is sent an RFP, which is an invitation to submit a bid for supplying a specific product or service. The RFP describes what the vendor should include in its proposal, covering aspects like product quality, price, financing options, delivery schedules, after-sales support, customization possibilities, and, in some cases, disposal services. Skilled sales and marketing professionals do more than just offer basic information to potential buyers—they work to understand the buyer’s needs and problems, adapting their proposals to address those issues…..”

“….A winery manager is responsible for overseeing all aspects of winery operations, from the production facility to the tasting room. The specific duties of a winery manager can differ based on the size and type of the winery, but typical responsibilities include:…”