European Wine Academy

Certificate in Wines & Spirits

€1085 – (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
40 eLearning Lectures
No Prior Wine Knowledge Required
Includes a 6-lecture module on Wine Tasting & Evaluation

Introducing our esteemed International Certificate in Wine & Spirits, a comprehensive e-learning program designed for individuals seeking a solid foundation in the world of wine. With 40 engaging lectures, this course caters to beginners, requiring no prior wine knowledge. Delve into essential modules covering wine basics, viticulture, wine production, and wine marketing, providing a holistic understanding of the industry.

Key topics covered: tasting techniques, wine styles, regulations, sommeliership, and spirits distillation, viticulture, climate, cultivation practices, grape varieties, and terroir; wine production processes, fermentation, blending and quality analysis. Lastly, wine marketing strategies, pricing, sales tactics, consumer behaviour, and branding essentials.

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 60 wines. To conclude the course, participants will do an online final examination.

Extracts from typical lectures:

“…Rods, in contrast, adjust more slowly to light intensity changes and are more sensitive to low-intensity wavelengths from blue to yellow. They are primarily responsible for detecting motion and enabling night vision. Besides cones and rods, there are additional photoreceptive cells that focus on edges and other visual features. Ultimately, the way these photoreceptors interact with light determines our perception of a wine’s visual attributes, adding another layer of complexity to wine evaluation and appreciation….”

“…Overall, the key factors for proper wine storage are maintaining a stable temperature, avoiding dramatic fluctuations, and keeping a moderate level of humidity to protect the cork and the wine within….”

“….Recent breeding programs for grapevines are complex, often incorporating Asian vines to gain resistance to frost, among other desired traits. It’s crucial to note that these breeding efforts do not involve genetic engineering or gene transfer; they focus on traditional methods. Many grape varieties commonly referred to as hybrids, interspecific varieties, or mistakenly as direct carriers were developed in France between 1880 and 1935. The goal was to combine the fungal resistance (especially to mildew) and phylloxera resistance from American vines with the high-quality characteristics of the European Vitis vinifera species….”

“…The maceration process can never extract all of the phenolics from red grapes, however, because the enclosed membranes of individual cells within the skin layer containing the phenolics are not broken by the crushing operation that breaks open the berry. The diffusion of anthocyanins through these membranes is slow, and the maceration process is further complicated by the fact that reactions progressively occur….”

“…Vintage and Late Bottled Vintage (LBV) Ports undergo an ageing process that starts in casks before transitioning to bottles. Vintage Ports typically spend 2-3 years in casks, while LBV Ports age for a longer period of 4-6 years. This initial ageing in cask allows the wine to develop a certain complexity before bottling. Once bottled, these Ports continue to mature, with their bouquet and overall characteristics improving without the risk of oxidation. This stability is largely due to the high polyphenol content in these wines, which contributes to their longevity and resilience….”

“…Any ionic substance will precipitate when the concentration-product of that salt exceeds its solubility-product at the specific conditions under study. Concentration-product (CP) is the product of the actual ions concentration of the salt in solution at a given condition….”

“…While some red wines are produced through rapid fermentation lasting just two or three days, many winemakers prefer to extend the maceration period to achieve greater extraction of phenolics. This additional post-fermentation maceration is common in the production of long-lived red wines, such as those from Bordeaux, and can significantly impact the flavor, color, and structure of the finished product….”

“..Cognac is aged in barrels made from specific types of oak, namely Limousin or Troncais, with each barrel having a capacity of 350 liters. The eau de vie (a high-proof distilled spirit) that forms the base of cognac comes out of the still at a high proof—around 144 proof. Because this high alcohol content is not suitable for consumption, the process of alcoholic reduction begins early in the ageing process….”