Associate Degree in Wine Essentials, Business & Marketing

Associate Degree in Wine Essentials, Business & Marketing €2850 (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)120 e-learning lectures No prior wine knowledge requiredIncludes a 6-lecture module on Wine Tasting & Evaluation This program offers a comprehensive e-learning course tailored for individuals aspiring to excel in the dynamic world of wine. Designed to provide a detailed understanding of wine marketing and business aspects, this program is ideal for those interested in launching wine-related businesses or pursuing professional careers in trading, importing, exporting, sales, management, or retail. Structured into four modules, the course begins with an Essential module covering fundamental wine knowledge, including sensory evaluations, wine styles, and food pairing. Module 1 also offers insights into viticulture and wine production, exploring topics such as climate impact and specialty wines like Champagne and sparkling wines. Module 2 delves into major wine-producing countries, providing valuable insights into global wine diversity. Modules 3 & 4 focus on specialized segments covering wine marketing and business, addressing topics such as marketing essentials, consumer research, wine trading, and business management principles. Timing: Normally students spend 1 to 2 hours per assignment. Complementing the lectures are mandatory assignments, an essay, and immersive wine tasting sessions featuring a selection of 120 wines. To conclude the course, participants will do an online final examination. Upon successful completion, students earn the EWA’s “Associate Degree in Wine Essentials, Business & Marketing,” unlocking endless opportunities in the dynamic world of wine. Join us and embark on a journey towards professional excellence in the wine industry. Extracts from typical lectures:  “….Charentais copper pot stills are far larger and more complex. They feature a “chauffe-cidre”, which pre-heats the cider to 80°C (176°F) before being transferred to the heating vessel….” “….targeting gentler tannins, cold soak might also extract undesirable green aromas or harsh herbaceous notes if skin contact lasts too long or the temperature is too low (Harbertson et al., 2013). Careful adjustment of duration and temperature is essential to avoid this pitfall….” “……Premiumization: A trend towards premiumization is evident in the global wine market, with consumers willing to pay more for unique and high-quality wines. Wineries can capitalize on this trend by focusing on limited-production wines, single-vineyard designations, and innovative winemaking techniques ([Crotty, 2020])……..” “…The hands-off approach in natural winemaking within the cellar is a key principle, though it varies among producers. This approach is not governed by regulations, and because wild yeasts are used and protective sulphur is minimized or omitted, there is a degree of unpredictability in how the final wine will develop. Natural winemakers embrace this element of chance as an intrinsic aspect of creating “real” wine. However, this unpredictability can sometimes lead to natural wines being unfairly labeled as flawed or poorly made due to their raw style. While faults can occasionally occur, this is a possibility with all types of wine, not just natural wines….” “……Income Levels and Wine Expenditure: A positive correlation exists between income levels and wine expenditure (Scribner & Blandford, 2009). Consumers with higher disposable income have greater resources to allocate towards discretionary spending, including wine purchases. This allows them to explore a wider range of wines, potentially experimenting with premium or luxury offerings……” “……Direct-to-consumer (DTC) sales have become increasingly popular among wineries, allowing them to bypass traditional distribution channels and sell their products directly to consumers through their websites or dedicated online storefronts (Vecchio et al., 2021). By establishing DTC sales channels, wineries can capture a larger share of the value chain, maintain control over pricing and branding, and build direct relationships with consumers……..” “………Leveraging Sustainability and Ethical Marketing in the Wine Industry:In recent years, sustainability and ethical marketing have emerged as critical pillars of wine marketing strategies. Wineries are increasingly recognizing the importance of environmental stewardship, social responsibility, and ethical sourcing practices in building brand reputation, attracting consumers, and securing long-term viability in the marketplace………”

Associate Degree Essentials, Viticulture, Winemaking and Business

Associate Degree Essentials, Viticulture, Winemaking and Business €3510 All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)150 lecturesNo prior wine knowledge requiredIncludes 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….”