(60 lessons – Cost: €1200 

Elevate Your Winemaking Expertise

Take your wine production skills to new heights with the Diploma in Viticulture and Wine Production at EWA. This 60-lesson program builds on the Certificate, offering intermediate techniques, regional winemaking insights, and hands-on applications to prepare you for advanced roles in the wine industry. Perfect for those ready to deepen their expertise and make their mark in viticulture and winemaking.

Why Choose This Course?

• Advanced Techniques: Master intermediate viticulture and oenology, including blending, pest control, and managing Brettanomyces for superior wine quality.
• Global Perspective: Explore special regional aspects, and the styles of  winemaking in some major wine regions, from Bordeaux to Napa Valley.
• Hands-On Learning: Participate in virtual blending workshops and case studies.
• Career Advancement: Prepare for leadership roles or further study in our Associate Degree programs.
• Sustainability Focus: Integrate organic and climate-conscious practices into your skillset.

What You will Learn

• Advanced vineyard management, including climate impacts and organic methods.
• Winemaking techniques like fermentation optimization and quality control.
• Regional wine styles and their production processes.
• Practical skills through blending workshops and vineyard projects.

Program Details

• Lessons: 60 lessons 
• Assessment & Examination:
  • Zoom Oral Exam: Discuss topics covering the syllabus in live sessions.
  • Online Multiple-Choice Tests: Cover topics covering the syllabus.
  • Lesson Assignments: Each lesson had various assignments that will cover the topics in that lessonrtificate) or Advanced (for those with qualifications).

Who Should Enroll?

• Certificate graduates seeking deeper technical expertise.
• Wine professionals aiming to enhance their production skills.
• Aspiring winemakers interested in regional styles and sustainability.

Transform your passion into expertise with EWA’s Diploma in Viticulture and Wine Production!

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.”