Winemaking: Choices in the Cellar
One-Year Access to Course Materials
100% Online Course
Study On Your Own Schedule
Join us as we explore key winemaking choices that impact wine quality and character. Can you ferment for flavor, boost aroma, or build structure? What decisions are made as great grapes transition into great wine? Explore red, dry white, and sweet white winemaking variables while pulling yeasts and aromatics into sharp focus.
The curriculum has been built in conjunction with Bordeaux Sciences Agro, a public viticulture and enology school under the authority of the French Ministry of Agriculture. Your expert instructors are practicing enologists and will address these subjects in a focused, concise, comprehensive and framework.
Topics covered include:
- Key terminology
- General concepts
- Best practices
- Preparatory curriculum including reading assignments and recorded supplementary lectures
- Demystifying Wine – part 1 white wine making by Nova Cadamatre, MW (recorded lecture)
- Demystifying Wine – part 2 red wine making by Nova Cadamatre, MW (recorded lecture)
- Exploratory readings prior to each lecture to help you prepare
- Five additional recorded 2-hour lectures in English with Bordeaux Sciences Agro instructors
- Access to recordings of the lectures for a full year from registration
WHO SHOULD ENROLL?
Students of wine, educators, writers, enthusiasts, and wine trade professionals who wish to better understand winemaking practices and their impact as well as the challenges of cradling quality from grape to glass.
WHY ENROLL IN THIS COURSE?
The course materials and lectures have been built to allow students to fully understand and interpret aromatic, taste, and textural expression from a winemaking standpoint. Students will learn how each winemaking choice impacts the final product.
PUTTING THIS COURSE INTO CONTEXT
The course is designed to enrich your winemaking background. It builds upon Viticulture: Choices in the Vineyard. The viticulture course is not a prerequisite, but it is highly recommended.
MEET YOUR INSTRUCTORS
After graduating from the University of Milan as an enologist, Laura has acquired winemaking experience in Italy, France, Argentina, Australia, and New Zealand.
She is now doing sensory analysis and pedagogical support, as well as teaching wine tasting and coaching for audits at Bordeaux Sciences Agro. She also provides support to the Master of Science in Vineyard and Winery Management pedagogical coordination.
After graduation in Enology at the Bordeaux faculty of Enology, Isabelle got her PhD of “Ampélologie – Enologie” at Bordeaux University. She has been in charge of research in biotechnology at Laffort Oenology company, Bordeaux France for 6 years. Now she is professor of enology, and she is the head of the scientific department of Bordeaux Sciences Agro. Isabelle Masneuf-Pomarede conducts research on wine microbiology, especially of wine yeasts including fermentative and spoilage yeast.
Guilherme Martins holds a Ph.D. from the University of Bordeaux (France) in microbiology and biotechnology, and a degree in enology from the University of Vila Real (Portugal).
His current research topic focuses on the microbial community associated with grape berries: how the abiotic and biotic factors influence this community and its importance on grape composition and quality.
Guilherme is also a winemaker with experience that covers countries like Portugal, France, and the US. He actively participates in promoting and developing innovations in winemaking research useful for both students and the community at large.
Jean-Christophe Barbe earned his PhD at Faculty of Enology, Bordeaux University, in 2000 where he worked on SO2 binding phenomena in sweet wines from botrytized grapes.
He joined Bordeaux Sciences Agro in 2001 and is a Professor of Enology. His specialty is Wine and Grape chemistry, Sensory Analysis, Winemaking and Company Auditing. He manages research in Institut des Sciences de la Vigne et du Vin de Bordeaux Aquitaine (ISVV) mainly focused on wine aroma with 60 Publications in international journals, 60 Communications in international congress and 2 Patents. Jean-Christophe is also a winemaker with an experience of more than 25 vintages.
Georgia Lytra, holds an enologist graduate degree from West Attica University of Athens. She started her PhD, entitled “Role of perceptual interactions on wine typical fruity aroma” in 2009 at the Oenology Research Unit at the institute of vine and wine science (ISVV). At the end of her PhD, in 2013, she was awarded the Giract First Prize best PhD Thesis Award in Flavour Research. She continued to open up new perspectives in the world of oenology with appreciated research in the same Research Unit as a post-doctoral researcher until 2017.
Georgia joined Bordeaux Sciences Agro in 2017 and she has pursued her research projects at the Oenology Research Unit as Associate Professor of Oenology, investigating chemical and sensory mechanisms relating to the aromatic expression of red wines, particularly its fruity components.
She is currently the co-director of the Bachelor’s degree of viticulture and enology that opened in September 2018 at Bordeaux Sciences Agro.
Georgia’s worked as a winemaker in Greece as well as in two grand crus classé in Bordeaux.
Lecture 1. Maximizing “Grape” Potential
By Laura Farris
Crafting great wine starts with sound, high-caliber grapes, and terrific terroir. Capitalizing on a New World and Old World winemaking background, Dr. Laura Farris will discuss how to transition that top-tier material to grand vin and all the crucial decision-making along the way. Every choice impacts a red wine’s ageablity. Find out how and why.
- Key winemaker Choices: AOP fruit vs. Grand Cru Fruit
- Fermentation Temperatures, Maceration, Extended Maceration, Cap Management?
- Vessels: Oak, Concrete, Amphora
- Maturation with Drinkability in Mind
- Wine Stability and Ageablity
Lecture 2. The Good, the Bad and the Ugly: Exploring the Effect of Microorganisms in Fermentation
By Guilherme Martins
What are the pros and cons of wild vs. cultured yeast fermentations? Are wild yeasts terroir-specific? Can we ferment for flavor? In this session, Dr. Guilherme Martins, will share how various microorganisms and yeasts affect the fermentation process and the final wine. He will also address the various fermentation processes that impact wine quality. Find out what is happening under the microscope!
- Wine Microorganism from Vineyard to Winery
- Pre-fermentation Maceration and Microorganisms
- Wine Fermentation – Alcoholic (yeasts) and Malolactic Conversion (lactic acid bacteria)
- Microorganisms and Wine Quality
- Differences between Wild and Cultured Yeasts
- Fermenting for Flavor
Lecture 3. White Winemaking at its Best
By Isabelle Masneuf-Pomarede
In this lecture, Pr. Isabelle Masneuf-Pomarede will discuss the white winemaking steps that impact aroma, taste, and wine style. How do fermentation and holding vessels impact wine? What steps are needed to preserve wine aroma? From harvest and skin contact to wine aging on lees and bottling …we’ll follow the journey from grape to glass.
- Production of different wine styles
- How to express varietal aromas (volatiles thiols)
- Vessels: Stainless Steel Tank, Concrete, Wooden cask, Amphora
- Finding balance: Fining and Filtration
Lecture 4. How Sweet It Is – The Balancing Act for Sweet Wine Production
By Jean-Christophe Barbe
The interplay between sugar and freshness is crucial to a balanced sweet wine. Achieving such balance requires different decisions depending on whether the grapes are fresh, frozen, dried, late harvest, and/or botrytized. In this session, Dr. Jean-Christophe Barbe will discuss various styles of sweet wines and the challenges that exist, from grapes to bulk ageing, while diving deep into the winemaking “alchemy” that turns grapes into ‘liquid gold.’
- Over-maturation and Harvest Parameters for Sweet Wine Production
- A Pressing Matter: Extracting a Sugar-Rich Juice
- Alcoholic Fermentation Management
- Balancing Freshness and Residual Sugar and fermentation stop
- Re-fermentation Risks
Lecture 5. Primary, Secondary, Tertiary: Exploring the Science of Wine Aromas
By Georgia Lytra
To wrap up the winemaking series, Dr. Georgia Lytra gives a detailed overview of wine aromas—their origin and chemical composition. Why do different grapes have different aroma signatures? How does aging regimen and choice of holding vessel impact those aromatic compounds? What are the key differences between primary, secondary and tertiary aromas? Let’s find out what the nose knows.
- Origin of Aromas
- Chemical Composition of Aroma Groups ? (Thiols, terpens, pyrazines, etc.)
- How to Characterize Primary, Secondary, and Tertiary Aromas
- Picking Apart the “Fruit” in Red Wine
ABOUT BORDEAUX SCIENCES AGRO
The National School of Agricultural Engineering in Bordeaux (Bordeaux Sciences Agro) is a public institution of higher education and agronomic research under the supervision of the French Ministry of Agriculture and Food. Founded in 1962. It welcomes 600 students each year in its Agronomy Engineering program and its six Masters programs co-accredited with Bordeaux universities or national partners.
Find out more about Bordeaux Sciences Agro programs: