Wine Stabilisation and Preservation

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:

• To provide a good level of knowledge and understanding of the different forms of instability that can occur in wine
• To learn practically how best to manage when encountered during the production process
• To learn about maturation techniques to promote wine preservation.

Topics include:

• Tartrate stability and the importance in still and sparkling wine
• Different cold stabilisation techniques
• Copper instability and methods to manage
• Iron instability and methods to manage
• Protein instability and methods to manage
• Managing oxidative and phenolic hazes
• SO₂ management
• Maturation techniques and how these influence wine preservation
• The benefits of lees ageing

PPE Requirements

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

• Lab coats will be provided

The course ends with a 30-minute multiple-choice exam.

There will be an assumed level of knowledge and prior experience of winemaking, with a minimum of 1 year harvest experience. Wine enthusiasts with a background in microbiology and/or chemistry may also find this course of interest.