European Wine Academy

Ceriticate in Viticulture & Winemaking


€1085 (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)

40 e-learning lectures
Prior wine knowledge required

Intended for students with acceptable basic wine knowledge, this course offers an in-depth exploration of viticulture and wine production.

Course components include:

  • 40 lectures and assignments, divided into two modules:
    • Module 1 covers grape and wine quality, climate, terroir, vineyard management, and more.
    • Module 2 delves into winemaking equipment, wine chemistry, fermentation, and cellar operations.
  • A portfolio of 60 wines for tasting.
  • 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.
  • A compulsory final online examination at the end of the course.

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

Extracts from typical lectures:

Precision viticulture is an approach to wine-grape production that acknowledges the significant spatial variation in productivity across individual vineyard blocks due to differences in the land, such as soil and topography. This approach enables vineyard management to be more targeted, rather than applying uniform practices across large areas. Studies in Australia indicate that when a vineyard is managed conventionally with uniform practices, the grape yield can vary dramatically, often by a factor of ten (i.e., from 2 to 20 tonnes per hectare)….”

“….Burgundy’s notoriously fragmented vineyards, a consequence of French inheritance laws, add to the region’s weather-related challenges. This fragmentation raises a significant question: why farm your small plot organically when a neighboring vineyard is using chemical sprays that might get blown onto your vines by the wind? Despite these difficulties, progressive young vintners continue to forge ahead with innovative approaches…..

“…Malolactic conversion can happen at different stages relative to yeast fermentation. It might occur spontaneously before yeast fermentation, during it, or even long after it’s finished. If the grape juice has a high enough pH, is kept at warm temperatures (above 18°C/64°F), and no sulphites are used, the naturally occurring lactic acid bacteria on the grapes may begin to grow and initiate malolactic conversion before the yeast fermentation starts….” 

“…..Enzymes, biological catalysts, act like tiny chefs, accelerating specific reactions that influence the wine’s character:

    • Pectinases: Break down pectins, aiding juice extraction and clarification. Careful selection is essential to avoid harsh flavors and excessive extraction (Robinson, 2020).
    • Glucanases: Degrade grape cell wall polysaccharides, improving juice flow and filterability, and indirectly impacting aroma release (Dry, 2012).
    • Proteases: Degrade grape proteins, influencing color stability, mouthfeel, and aroma precursors. Excessive protein breakdown can lead to haze and unwanted aromas (Wightman, 2011)……..” 

“….Potential Precursor Conversion: Early exposure to low temperatures might initiate beneficial enzymatic reactions within the grape tissue, leading to the formation of desirable flavour precursors that can later contribute to the wine’s complexity (Jackson, 2014)….”

“….For a small winery, the laboratory serves as the vital nerve centre, where quality control, experimentation, and innovation happen (Robinson, 2020). While budget and space limitations exist, key considerations create a functional and effective space (Jackson, 2014)….”