from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Wine Technology Course provides a practical guide for making stable, high-quality Cabernet-Merlot in warm areas. You will learn about receiving and sorting grapes, maceration, pressing, and controlling fermentation. Then, you will master planning malolactic fermentation, strategies for SO2 and oxygen, ensuring microbial and tartaric stability, and quality control. It includes reference ranges, calculations, and checklists to use right away from crushing grapes to bottling.
Elevify advantages
Develop skills
- Fermentation control: manage clean and complete Cabernet-Merlot ferments with confidence.
- Malolactic management: plan, monitor, and guide MLF for desired style and stability.
- Oxygen and SO2 strategy: balance protection, aging potential, and fresh fruit character.
- Press and maceration design: adjust extraction, press fractions, and tannins in warm seasons.
- Microbial and QC safeguards: use lab data to prevent faults and spoilage.
Suggested summary
Before starting, you can change the chapters and the 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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