professional wine courses via distance learning 

 

 

Associate Degree in viticulture and wine production

(90 lectures)

€2100 - as from October 2007

In this course the goal is to train someone who already has a proven wine knowledge (if not students need to first follow the Basic Essentials of Wine course to gain a solid basic knowledge of wine) and who wishes to acquire a deeper knowledge of viticulture and wine production. This may be for professional purposes or to deepen one’s knowledge of wine.

1. The 1st module, consisting of about 40 lectures and assignments, covers all relevant aspects of viticulture including (a few examples): The effect of Climate and Weather on grape quality, Global warming and its possible effect on viticulture, What is “Terroir”, and should it play a role? Location & orientation of the region and vineyard. Influence of geography, terroir, size, aspects and slopes, soils, local climate, economics, suitable varietals and labour aspects. Soil science- Mineral nutrition. Botany, the vegetative cycle and reproductive cycle. Ampelography. Shoot system and vine canopy of Vitis vinifera. Bloom, berry set, véraison and ripening. The influence of water and wind on grape quality. Precision viticulture. Factors influencing varietal choice. The various premium wine varietals. Mechanisation, and Equipment required. General Financial and Labour considerations. Establishment, soil preparation and planting. Vine propagation and nutrition, weed control and trellising vines. Fertilisation: chemical elements essential to plant growth, physiological diseases, rate and manner of applying fertilizers, etc, etc.

2. Module 2 covers wine production and consists of about 50 lectures and assignments. It is a detailed module which is divided into the following sub-sections:


a. General
b. Red wine production
c. White wine production
d. Sparkling wine production
e. Rosé wine production
f. Production of Noble rot wines
g. Production of Fortified wines
h. Stabilisation and Spoilage problems
i. Analysing Juice and wine
j. The Cellar or Wine production facility
k. Quality Analysis and controls
l. Wine faults
 


This course consists of:

• 90 lectures and assignments
• A portfolio of 120 wines that have to be tasted during the course
• A Thesis to be handed in at the conclusion of the course
• short examinations at the conclusion of each Module
• a minimum of 2 practicums at an approved practicum centre (see list above).

• Optional tutored work shops
• Optional Field Trip to a wine region

Starting date: immediate

There's a €30 registration fee to be added to the tuition fee.

Tick BOOK NOW to officially enrol.