European Wine Academy

Certificate in Wine Essentials, Viticulture, Winemaking & Business

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

40 e-learning lectures
No prior wine knowledge required
It includes a 6-lecture module on Wine Tasting & Evaluation

This program has been designed for individuals seeking a solid foundation in wine, then focus their wine studies on viticulture and wine production and, because it is so important nowadays for a winemaker to also sell his/her wines, a separate module on Wine Marketing and Business Management.

Module 1 (Essentials and Viticulture): Topics include including sensory evaluation, wine styles, grape varieties, climate, terroir,  grape/wine quality, climate & global warming, Soil science, vegetative and reproductive cycles, Vitis vinifera, and Root system.

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.

Module 3 (Wine Business and Marketing): Topics encompass Marketing Process, Market/Product Development, Marketing Planning, Consumer behaviour, eMarketing, using social media, advertising, direct selling, demographics. And: management principles, how to manage a winery, export/import, SME/Family-Owned Enterprises management, Business Law, SCM in the wine industry, and human resources.

The course requirements include:

  • 40 e-learning lectures and assignments.
  • A portfolio of 60 wines to taste.
  • 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 online examination at the conclusion of the course.

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.

“….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)………”

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……”

“….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….”

“…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………”

“…Soil Science: The quality and composition of the soil play a crucial role in vine health and grape quality. Soil analysis provides valuable insights into nutrient availability, drainage, and overall suitability for grape production. Viticulturists can leverage this knowledge to select appropriate rootstocks, implement soil amendments, and adopt practices like cover cropping to improve soil health and fertility over time….”

“….Grape reception serves as the foundation of Champagne production, setting the stage for the subsequent steps in the winemaking journey. It is during this initial phase that the quality and characteristics of the grapes are assessed, laying the groundwork for the creation of high-quality base wines that will ultimately form the backbone of the Champagne cuvées. The decisions made during grape reception, such as grape sorting and destemming, have a direct impact on the final flavor, aroma, and complexity of the finished…”

Potassium Bitartrate: More commonly known as cream of tartar, this naturally occurring salt can be removed through a stabilization process called cold stabilization to prevent crystallization in the bottle. Tool: Specialized refrigeration units, particularly plate and frame heat exchangers, are employed to control temperature precisely and induce crystallization. Filtration techniques like cross-flow filtration can also be used in specific situations……..”