European Wine Academy

Diploma in Wine Essentials, Viticulture, Winemaking & Business

€1650 (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
60 e-learning lectures
No prior wine knowledge required
It includes a 6-lecture module on Wine Tasting & Evaluation)

Designed for individuals seeking a solid foundation in wine, viticulture, wine business and wine production, this course consists of three modules, of which Module 1 covers fundamental wine and viticulture topics, including sensory evaluation, wine styles, grape varieties, climate, terroir, and more.

Module 2: Explores various aspects of wine production, from winemaking equipment to fermentation and wine chemistry.

Module 3: covers wine marketing and business

The course requirements include:

  • 60 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 end of the course.

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

Extracts from typical lectures:

“…Grape Sorting: Upon arrival at the winery, the harvested grapes in Champagne undergo sorting to remove any leaves, stems, or underripe berries. This process, often done manually or with the assistance of sorting machines, helps ensure that only fully ripe and healthy grapes are used in winemaking….”

“………The wine industry’s embrace of sustainability is driven by a variety of factors, including environmental concerns, regulatory pressures, consumer demand, and business imperatives. Wineries are increasingly recognizing the importance of reducing their environmental footprint, conserving natural resources, and mitigating climate change impacts throughout the production process (Vecchio et al., 2021). Moreover, sustainability initiatives can yield cost savings, improve operational efficiency, and enhance brand reputation, providing wineries with a competitive advantage in the marketplace (Reed, 2020)…….”

“……and Animal-like Aromas: One of the most recognizable off-flavours associated with Brettanomyces contamination is the presence of barnyard, horse stable, or wet leather aromas. These aromas can impart an unpleasant character to wine, leading to consumer rejection….”

“….Softer Tannins: Cold soak might selectively extract milder tannins from grape skins, potentially resulting in wines with smoother mouthfeel and reduced astringency compared to traditionally macerated counterparts (Jackson, 2014). This is particularly beneficial for varieties known for their harsher tannins, like Cabernet Sauvignon or Syrah, where cold soak can contribute to a more approachable and elegant profile…”

“….Influencer marketing has also gained traction in the wine industry, with wineries partnering with influencers, bloggers, and wine enthusiasts to reach new audiences and amplify their brand messaging (Alonso et al., 2020). By collaborating with trusted voices in the wine community, wineries can leverage the credibility and reach of influencers to increase brand awareness, drive website traffic, and generate sales………”

“………Consumer demand also plays a significant role in driving sustainability efforts in the wine industry. Studies have shown that consumers are increasingly willing to pay a premium for sustainably produced wines and are more likely to support brands that demonstrate a commitment to environmental stewardship and social responsibility (Hughes et al., 2019). As a result, wineries are integrating sustainability into their marketing strategies to appeal to environmentally conscious consumers and differentiate themselves in a crowded market………”