Advanced Winemaking Techniques

This course builds on the Principles of Winemaking course and is ideal for those with experience of winemaking or have a strong interest in wine chemistry and microbiology. 

The aims of this one-day intensive course are to provide a good level of knowledge and understanding of the benefits of yeast selection on the aromas and flavours in wine. The course also looks at extraction techniques and best practice for established methods and considers new technologies.

Topics include:

• The role of yeast on colour and aromas in wine
• Using non-Saccharomyces yeasts in fermentation
• Use of indigenous yeasts in wild-ferments and how best to manage
• Inoculation and managing problems
• Yeast counts
• Pomace/cap management for specific wine styles
• Managing red wine fermentation
• Extraction techniques for orange wine

There will be a short practical in the laboratory and lab coats will be provided.

The course ends with a 30-minute multiple-chocie exam

This course is designed for winemakers who want to further their skills in yeast selection to enhance wine aromas and flavours and who are interested in learning about extraction techniques to enhance wine quality.

There will be an assumed level of knowledge and prior experience of winemaking. Wine enthusiasts with a background in microbiology and/or chemistry may also find this course of interest.

Course cost

Please note Plumpton College Wine Division have recently secured some funding, allowing for a reduction in price to a selection of wine courses, subject to eligibility*.

*Learners will be eligible for funding if they were aged over 19 on 31st August 2024 and have been resident in the UK for the last 3 years. Learners living in devolved areas (eg Greater London Combined Authority) will not be eligible for funding. Learners currently undertaking an apprenticeship will not be eligible for funding.

Cost (non-funded price): £200

Cost (funded price): £120