Lesson 1Overview of grape harvesting: ripeness, hand vs. mechanical harvest, sortingDis part cover when fi harvest, grape ripeness targets, an how hand an machine pickin affect di fruit. It explain sortin methods fi remove damage cluster an boost wine quality.
Sugar, acid, and flavor indicators of ripenessHand harvesting: benefits and limitationsMechanical harvesting: pros, cons, key settingsField and winery sorting methodsImpact of harvest decisions on wine styleLesson 2Maceration and extraction for reds: skin contact, color and tannin extractionDis part detail maceration fi red wine, showin how time, heat, an cap management drive color an tannin outta di skin. It cover pre- an post-ferment soak an dem style results.
Skin contact time and extraction curvesCap management: punch‑downs and pump‑oversTemperature effects on color and tanninsCold soak and extended maceration optionsManaging seed tannins and harsh phenolicsLesson 3Common quality control checks during production: acid, Brix, sulfur dioxide, microbial stabilityDis part review regular quality check durin production, like Brix, acid, sulfur dioxide, an microbial check. Yuh guh learn samplin, target range, an how results guide timely decisions.
Sampling plans and measurement frequencyMonitoring Brix and fermentation progressTitratable acidity and pH managementFree and total SO₂ targets and testingMicrobial stability checks and responsesLesson 4Clarification and stabilization: racking, fining, filtration basicsDis part introduce clarification an stabilization fi keep wine clear an last long. It cover rackin, finin, filtration, an how each target solids, haze, an spoilage.
Racking schedules and lees managementFining agents for tannin and protein issuesFiltration levels: coarse, fine, sterileCold stabilization for tartrate controlMicrobial stabilization before bottlingLesson 5Primary fermentation: yeast selection, temperature control, sugar conversionHere wi explore primary ferment fi white an red, focusin pon yeast pick, nutrient, an temp control. Yuh guh learn how sugar turn alcohol an avoid stuck ferment.
Inoculated vs spontaneous yeast strategiesYeast nutrition, YAN, and supplementationTemperature ranges for white and red fermentsMonitoring Brix, density, and fermentation rateCauses and prevention of stuck fermentationsLesson 6Pressing techniques for whites vs. red must handlingDis part compare gentle press fi white wid red must handlin. It explain press cycle, pressure, fraction separate, an how press choice affect phenolic, oxidation, an quality.
Whole‑cluster vs crushed pressing for whitesFree‑run vs press fractions and blendingPress types: basket, bladder, and pneumaticManaging oxidation and solids in white juiceTiming of pressing and drainage for red winesLesson 7Crushing and destemming: purpose, equipment, effects on mustHere wi check why grapes get crush an destem, di main tool use, an how adjust influence must. Yuh guh see how seed, skin, stem manage affect tannin, color, bitterness.
Destemming to control stems and green tanninsCrushing intensity and berry breakage controlRoller gap, speed, and whole‑berry optionsEquipment types: crushers, destemmers, combosMust composition changes after processingLesson 8Bottling and closure choices: cork types, screwcaps, inert gas and oxidation riskDis part look at bottlin prep, fillin, closure pick. It explain cork type, screwcap, inert gas, an how oxygen pickup an closure permeability affect wine an faults.
Bottling line hygiene and pre‑bottling checksNatural, technical, and micro‑agglomerated corksScrewcaps and liner oxygen transmissionUse of inert gas during bottling operationsPost‑bottling storage and bottle shockLesson 9Aging options: stainless steel, neutral oak, new oak, and their flavor influenceHere wi compare age in stainless, neutral oak, new oak fi white an red. Yuh guh see how vessel size, oxygen, wood compound shape texture, aroma, long-term.
Stainless steel and reductive aging stylesNeutral oak and slow oxygen exchangeNew oak flavors: toast, spice, and vanillaBarrel size, age, and grain tightnessMatching vessel choice to wine style goalsLesson 10Two key differences between white and red winemaking explained with practical examplesHere wi highlight two main difference tween white an red: juice handlin an maceration. Example show how dese choice change color, tannin, aroma, age potential.
Pressing timing in whites vs redsSkin contact strategies and color outcomesCap management unique to red fermentationsOxygen exposure differences by wine styleImpact on aging potential and service styleLesson 11Malolactic fermentation: what it is, when whites and reds undergo it, flavor impactHere wi explain malolactic ferment, bacteria, how it soften acid. Yuh guh learn when white an red do MLF, manage timin, influence pon texture, aroma, stability.
Biology of lactic acid bacteria in wineChemical changes from malic to lactic acidMLF in reds vs selected white wine stylesInoculation, co‑inoculation, and sequencingFlavor, texture, and stability consequences
