Advanced Principles of Winemaking - Fermentation and Fining Operations

This course aims to develop a greater understanding of fermentation management and evaluate different inoculation and management decisions. This course will also cover malolactic fermentation management and fining techniques and will allow participants to evaluate different fining agents and methods.

This course builds on the Principles of Winemaking course to focus in detail on fermentation and fining techniques. Fermentation is a critical winemaking process, and this course will take a more detailed look into the management of ferments, including dealing with problems that can arise and using malolactic fermentation. The use of fining agents in grape must and wine to manage specific faults and issues will also be covered.

Topics of study include:

• Yeast selection and preparation
• Inoculating ferments versus non-inoculated ferments
• Fermentation kinetics and monitoring
• Yeast counts
• SO₂ Management
• Use of Ascorbic Acid
• Managing stuck ferments
• Malolactic fermentation (MLF) strain selection
• MLF co-inoculation versus sequential inoculation
• Other lactic acid bacteria pathways and influence on wine
• Use of fining agents in grape must
• Pros and cons of different fining agents
• Application of fining agents to specific problems in wine
• Food safety regulations for using fining agents

This course ends with a 30-minute multiple-choice exam

This course is designed for Winemakers, Operations Managers and Cellarhands, with at least 1 harvest experience.

Course Cost

£580 

PPE Requirements 

The programme includes practical activities in the winery/lab, so requires students to bring:

• Good sturdy footwear such as Wellington boots
• Working clothes or overall
• Lab coats will be provided