Learn about viticulture – the study of growing grapes and tending to a vineyard – and pair it with winemaking! It’s a combination that could see you managing your own winery or vineyard. This course is ideal for vineyard managers, winegrowers, hobby farmers, amateur winemakers, and anyone aspiring to work in this industry.
The Certificate of Viticulture & Winemaking (Oenology) is a professional development course that combines knowledge on grape growing and vineyard management with the complexities of the winemaking process to produce wines and spirits.
In this viticulture and winemaking course, you will explore the nature and scope of the viticulture industry, grape varieties, vineyard establishment, grapevine culture, harvesting, selling and winemaking.
You will also learn about appropriate sites for a vineyard, different types of wine, how to assess and analyse wine quality, chemistry and microorganisms involved in wine processing and how to oversee the winemaking process.
On completion of this course, you will have a comprehensive understanding of all aspects of viticulture and the winemaking process.
Unit 1 - Viticulture
Unit 1 – Introduction
Nature and scope of the viticulture industry both locally and world wide
Major winegrowing areas around the world
The grape; genera and species
Classification of grape varieties
Unit 2 – Climate and Soils
Suitable climate and soil conditions for vineyard site establishment
Temperature; temperature calculations; latitude-temperature index and degree days
Soil; soil types and wine regions; understanding soils; texture; characteristics; soil structure; chemical characteristics of soils including pH and nutrient levels
Understanding plant nutrition
Soil water content
Simple soil tests; naming the soil
Problems with soil; erosion; salinity; structural decline; soil acidification; chemical residues
Unit 3 – Selecting Grape Varieties
Appropriate grape varieties for different situations.
Matching the variety with the site
Selecting wine grapes
Reviewing important varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan
Wine grapes; raisin grapes; juice grapes
Importance of rootstocks
Unit 4 – Vineyard Establishment
Procedure to establish a vineyard
Planting the vines
Unit 5 – Grapevine Culture Part A (Training & Pruning)
Techniques used in the culture of grape vines
Pruning and training vines
How much to prune
Pruning sultana vines
Geneva double curtain system
Umbrella kniffen system
Pergola training system
Unit 6 – Grapevine Culture Part B (Weeds, Pests & Diseases)
Types of weeds
Safety procedures when using agricultural chemicals
Laws and guidelines
Types of chemicals
Weed management before planting
Weed management in new vineyards
Weed management in established vineyards
Integrated pest management
Pest control in vineyards
Grape berry moth
Grape mealy bug
Grapevine rust mite
Grape blossom midge
Birds and large animals
Disease control in vineyards
Fungal diseases; rots; mildew; eutypa dieback etc
Organic culture of grapes; organic pest and disease control
Managing environmental problems including air, water, damage, frost, hail, wind and shade
Water management; runoff; water saving
Grape clones and varieties
Unit 7 – Grapevine Culture Part C (Irrigation & Feeding)
Irrigating and feeding grapes
Seasonal effects of irrigation
Monitoring and timing
Feasibility of irrigation
Soil and water
Measuring water available to plants
Calculating permanent wilting point
Calculating field capacity of a vineyard
Available moisture range
Measuring air filled porosity
Rate of growth
Drainage in vineyards; improving subsoil and surface drainage; subsurface drainage
Soil fertility; choice of fertilizer; timing of application; fertigation
Unit 8 – Improving Grape Quality
Ways to ensure or improve grape quality.
Post harvest impact on quality
Improving flower and fruit set
Unit 9 – Harvesting & Selling
Procedure for harvest and post-harvest treatment
Testing for ripeness
Influence of weather
Developing a marketing plan
Legal considerations with marketing
Unit 10 – Wine
Basic principles of wine making
Overview of winemaking process
Making white wine
Making red wine
Unit 2 - Oenology - Winemaking
Unit 1 – Scope and Nature of Oenology
Global Wine Production
Global Wine Consumption
What Is Involved in Winemaking
Wine Making Terminology
Testing, Tasting and Monitoring
What Can Go Wrong In Winemaking
Alcohol And Health
Unit 2 – Fermentation Science
Unit 3 – The Winemaking Process
Outline of the winemaking process
Clarification and Stabalisation
Methods to determine sugar and sulphur dioxide levels
Unit 4 – Factors affecting Grape Characteristics
Fruit characteristics affecting wine
Effects of yeasts in winemaking
Methods to determine alcohol content, chemical and microbial stability
Inoculum of yeast
Unit 5 – Wine Classification
Types of wines
Selecting wine grapes
Unit 6 – Sensory Science & Evaluation
Wine sensory science
Determine consumer preference
Types of senses
Wine food interaction
Unit 7 – Production of White Wine and Sparkling Wines
Crushing the Grapes
Managing the Must
The Champenois Method
Unit 8 – Production of Red Wines and Rosé Wines
Harvesting and Crushing for Reds
Getting a Wood Flavour
Unit 9 – Production of Spirits
Introduction to Distillation
Classification of Spirits
Liquers and Liquer Groups
Sherry and Types of Sherry
Port and Types of Port
Unit 10- Storage and Aging of Wines
Different Storage Methods
Causes of Spoilage
When you study with Australian Online Courses you will be assessed using a competency-based training method. Competency-based training focuses on a learner’s ability to receive, respond to and process information to achieve a competency result. As such, skills-based and knowledge assessments are geared towards attainment to meet industry-defined standards.
Assessment will be comprised of written assignments and exercises, including short answer questions, reports, essays, research projects and reflective tasks. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
Why Choose Australian Online Courses?
Professional development that is widely recognised and respected;
Improve your employment opportunities;
Study online, anywhere via our elearning system;
High-quality professional development programs written by industry experts;
No entry requirements;
All course materials provided online – no textbooks to buy;
Unlimited tutor support;
Easy to understand course content;
We offer twelve (12) months’ access, with extensions available upon application (fees apply);
Certificate of Attainment/Completion issued for your CV (hard copy provided); and
Course may be tax deductible; see your tax advisor.
How long will it take to complete this course?
The approximate study hours for this course is 200 hours. We offer twelve (12) months’ access, with extensions available upon application (fees apply).
Can I purchase optional printed materials?
While printed materials are not available for purchase, PDF copies are available for download and self-printing for this program.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
Will I receive a certificate upon completion of this course?
Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.