Wine Technology Course
Gain expertise in producing top-quality Cabernet-Merlot wines suited to warm regions, from receiving grapes to final bottling. Master key techniques like fermentation oversight, malolactic processes, SO2 and oxygen balancing, stability measures, and quality controls to create reliable wines that stand out in today's tough drinks market.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides a practical guide to making stable, premium Cabernet-Merlot wines in warm climates. You will cover grape handling, sorting, maceration, pressing, fermentation management, malolactic fermentation planning, SO2 and oxygen use, microbial stability, tartaric stability, and quality checks, with ready-to-use ranges, formulas, and lists from harvest to bottling.
Elevify advantages
Develop skills
- Fermentation control: manage smooth, full Cabernet-Merlot fermentations reliably.
- Malolactic management: schedule, track, and guide MLF for desired style and stability.
- Oxygen and SO2 strategy: optimise protection, ageing, and fruit freshness balance.
- Press and maceration design: adjust extraction, press fractions, and tannins for warm harvests.
- Microbial and QC safeguards: use lab results to block faults and spoilage issues.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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