Lesson 1Overview of grape harvesting: ripeness, hand vs. mechanical harvest, sortingThis part discusses when to harvest, ripeness levels for grapes, and how hand-picking versus machine harvesting impacts grape quality. It also covers sorting to remove bad bunches and boost the final wine's standard.
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 section explains maceration for red wines, showing how duration, heat, and managing the cap of skins pull out colour and tannins. It includes pre- and post-ferment soaks and their effects on wine 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 everyday quality tests in production, like sugar levels (Brix), acid, sulphur dioxide, and bugs. You'll learn how to sample, what ranges to aim for, and how findings 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 section introduces ways to clear and stabilise wine for lasting clarity and shelf life. It covers transferring (racking), fining agents, and basic filtering, targeting solids, haze, and spoilage risks.
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 conversionWe look at main fermentation for whites and reds, stressing yeast choice, nutrients, and temp control. You'll see how sugar turns to alcohol and tips to prevent slow or 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 compares gentle pressing for whites with handling red must. It explains press cycles, pressures, and separating fractions, showing impacts on phenolics, oxidation, and juice or wine 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 mustWe check why grapes get crushed and destemmed, gear used, and how settings change must makeup. See how handling seeds, skins, stems affects tannins, 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 examines prep for bottling, filling, and picking closures. It covers cork kinds, screwcaps, inert gas, and how oxygen exposure and closure breathability influence 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 influenceWe compare ageing in steel, neutral oak, new oak for whites and reds. See how vessel size, oxygen, wood compounds shape texture, aroma, and development over time.
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 examplesWe spotlight two main differences: juice handling and maceration. Real examples show how these choices change colour, tannin, aroma, and ageing in the 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 impactWe explain malolactic ferment, bacteria used, and how it softens acid. Learn when whites/reds do it, timing management, and effects 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
