Lesson 1Overview of grape harvesting: ripeness, hand vs. mechanical harvest, sortingThis part covers when to harvest, ripeness targets for grapes, and how hand picking versus machine affects the fruit quality. It also explains sorting ways to remove bad bunches and 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 extractionThis part details maceration for red wines, showing how time, heat, and managing the cap bring out colour and tannins. It covers soaks before and after fermentation and their effects on style.
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 stabilityThis part reviews regular quality checks in production, like Brix, acid levels, sulphur dioxide, and bugs. You go learn sampling, target ranges, and how results guide quick decisions in winemaking.
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 basicsThis part introduces ways to clarify and stabilise wine for clearness and long shelf life. It covers racking, fining, and filtering, explaining how each targets solids, haze, and spoilage bugs.
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 we look at primary fermentation for whites and reds, focusing on picking yeast, nutrients, and temp control. You go learn how sugar turns to alcohol and avoid stuck ferments.
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 handlingThis part compares gentle pressing for whites with handling red must. It explains press cycles, pressure, and separating fractions, showing how choices affect phenolics, oxidation, and 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 we check why grapes get crushed and destemmed, the gear used, and how tweaks affect must. You go see how managing seeds, skins, stems impacts tannin, colour, and 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 riskThis part looks at bottling prep, filling, and closure picks. It explains cork types, screwcaps, inert gas, and how oxygen and permeability affect wine changes and 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 we compare aging in steel, neutral oak, new oak for whites and reds. You go see how vessel size, oxygen, wood compounds shape texture, aroma, and long-term growth.
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 we point out two main differences in white and red winemaking: juice handling and maceration. Examples show how dem choices change colour, tannin, aroma, and aging in final wines.
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 we explain malolactic fermentation, the bacteria, and how it softens acid. You go learn when whites and reds do MLF, manage timing, and its effect on 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
