European Wine Academy

Diploma in Vinification

(60x lectures)

Who is this course for?
(This course is aimed at persons who either already have a knowledge of viticulture or have no need of that knowledge).

  • Wine enthusiasts:
    This course is designed for passionate wine lovers who want to go beyond appreciation and delve into the intricate processes that transform grapes into their favorite beverages.


  • Aspiring winemakers:
    Whether you dream of starting your own winery or simply want to deepen your understanding of the craft, this course equips you with the knowledge and terminology to navigate the world of winemaking.


  • Industry Professionals:
    Those already working in the wine industry who want to expand their technical skills and understanding of winemaking processes.


  • Restaurant and hospitality professionals:
    Gain a valuable edge in the industry by mastering the science behind wine production, allowing you to better recommend wines and enhance customer experiences.


Benefits of the Course

  • Comprehensive Knowledge:
    Gain a thorough understanding of winemaking processes, in 60 detailed lectures you will be introduced to virtually every aspect of wine production: from harvested grape reception, cold soaking, pumping over, fermentation problems, maceration pelliculaire, how to blend wines, designs in labels and packaging, oaking, faults in wine, how to manage a winery, exports and marketing, HACCP, lab work, the chemistry of wine, how viticulture plays a part, how to make Champagne, Orange and Biodynamic wine, Sherry or Sauternes, to bottling and packaging. Master the craft by going beyond the grape varietal. This course breaks down each step of the winemaking process, Learn the science behind each technique and its impact on the final product.


  • Technical Skills:
    Learn the technical aspects and best practices of winemaking, including fermentation, aging, blending, and stabilization.


  • Practical Insights:
    Acquire practical insights and tips from experienced winemakers and industry experts.


  • Career Advancement:
    Enhance your resume and career prospects with specialized knowledge and skills in winemaking.


  • Explore Diverse Styles:
    Discover how different winemaking methods influence the style and characteristics of the final wine. Explore the intricacies of red, white, rosé, sparkling, and fortified wines, all through the lens of the winemaker’s decisions.


  • Develop Your Palate:
    Sharpen your sensory skills! The course will guide you through understanding the sensory components of wine, allowing you to appreciate the subtle nuances that distinguish exceptional wines.


  • Become a Confident Wine Connoisseur:
    Gain the confidence to navigate wine lists and discussions with a deeper understanding of the terminology and the factors that contribute to a wine’s quality and value.


This eLearning course is your gateway to unlocking the secrets of winemaking.


Extracts from typical lectures:

“…sustainability has become an increasing concern for wine producers, shippers, merchants, and consumers. In an era of climate change, environmental concerns have been uppermost, but considerations of economic and social sustainability are becoming increasingly common, too….”

“Saccharomyces cerevisiae remains the workhorse strain, known for its reliability and efficiency. However, wild yeasts, naturally occurring on grapes and winery equipment, are increasingly embraced for their unique contributions to complexity, terroir expression, and sometimes unpredictable results. Some wineries practice spontaneous fermentation, relying solely on these wild yeasts, while others use a combination of inoculated and indigenous strains.”

Flash pasteurization (i.e., flash détente) has been previously recommended for Botrysized fruit to inactive the laccase enzyme associated with Botrytis, enhance color stability in reds, as well as improve the aromatics and flavors associated with the final….”

“Winemakers have a habit of saying ‘wine is made in the vineyard’. Does this mean that as soon as the grapes arrive at the winery the die is cast? If the style and quality of the wine is inherent in the grape, is there nothing the winemaker can do….”


“The most important polysaccharides found in grapes are pectins, which consist of galacturonic acid and methyl galacturonate chains cross linked with various sugars.”

“A new wine fresh from the fermentation is not a pleasant beverage; it is cloudy with yeast cells, has a dank nose of decomposition and can cause severe bowel problems if drunk in quantity. Yet, beneath this dark blanket lies the embryo of a lovely,….”

“Lees are a commercial source of tartrates, but extraction and purification of potassium acid tartrate from lees is much more expensive and time consuming than from the crystalline deposits on walls, the preferred source for commercial tartrates.”

“To complicate matters, there are several systems used to calculate the amount of sugar and thus the potential alcohol contained in grape juice. The Baumé system, popular in Europe, makes the most sense since it’s calibrated on potential alcohol.”