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 Advanced 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.
Course Structure
Unit 1 - Viticulture
Unit 1 – Introduction
- Nature and scope of the viticulture industry both locally and world wide
- Global viticulture
- Major winegrowing areas around the world
- The grape; genera and species
- Rootstocks
- Classification of grape varieties
- Table grapes
- Wine grapes
- Dried fruit
- Juice grapes
- Canned grapes
Unit 2 – Climate and Soils
- Suitable climate and soil conditions for vineyard site establishment
- Temperature; temperature calculations; latitude-temperature index and degree days
- Sunlight
- Rainfall
- 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.
- Grape types
- Selection considerations
- Matching the variety with the site
- Varietal characteristics
- Selecting wine grapes
- Yield
- Reviewing important varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan
- Vitis rotundifolia
- Wine grapes; raisin grapes; juice grapes
- Importance of rootstocks
- Purchasing plants
- Phylloxera
Unit 4 – Vineyard Establishment
- Procedure to establish a vineyard
- Vineyard planning
- Site planning
- Vineyard layout
- Site preparation
- Planting the vines
- Vine spacing
- Shelter belts
- Crop infrastructure
- Equipment
Unit 5 – Grapevine Culture Part A (Training & Pruning)
- Techniques used in the culture of grape vines
- Pruning and training vines
- Shoot spacing
- Bud numbers
- Vine spacing
- How much to prune
- Machine pruning
- Summer pruning
- Combination pruning
- Pruning sultana vines
- Trellising
- Trellis construction
- Guyot system
- Geneva double curtain system
- Head training
- Cordoning
- Kniffen systems
- Umbrella kniffen system
- Pergola training system
Unit 6 – Grapevine Culture Part B (Weeds, Pests and Diseases)
- Types of weeds
- Controlling 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
- Grape leaffolder
- Grapevine rust mite
- Grape blossom midge
- Flea beetles
- Birds and large animals
- Disease control in vineyards
- Fungal diseases; rots; mildew; eutypa dieback etc
- Bacterial diseases
- Viruses
- Organic culture of grapes; organic pest and disease control
- Companion plants
- 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 and Feeding)
- Irrigating and feeding grapes
- Excessive irrigation
- Seasonal effects of irrigation
- Drip irrigation
- Monitoring and timing
- Feasibility of irrigation
- Design considerations
- 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
- Tensiometer
- Estimating water
- Rate of growth
- Climate
- 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.
- Plant stock
- Crop management
- Post harvest impact on quality
- Improving flower and fruit set
- Second set
- Girdling
- Berry thinning
Unit 9 – Harvesting and Selling
- Procedure for harvest and post-harvest treatment
- Harvesting
- Testing for ripeness
- Influence of weather
- Harvesting techniques
- Selling grapes
- Vineyard resume
- Selling grapes
- Marketing contracts
- Selling online
- Developing a marketing plan
- Advertising
- Market research
- Legal considerations with marketing
Unit 10 – Wine
- Basic principles of wine making
- Overview of winemaking process
- Production principles
- Fermentation
- Making white wine
- Making red wine
- Methods
Unit 2 - Oenology - Winemaking
Unit 1 – Scope and Nature of Oenology
- Introduction
- 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
- Fermentation
- Carbohydrates
- Microbiology
- Enzymes
- Quality control
- Malolactic fermentation
- Secondary fermentation
Unit 3 – The Winemaking Process
- Outline of the winemaking process
- Clarification and Stabalisation
- Preservation
- Methods to determine sugar and sulphur dioxide levels
Unit 4 – Factors Affecting Grape Characteristics
- Fruit characteristics affecting wine
- Fermentation preparation
- Effects of yeasts in winemaking
- Managing yeasts
- Methods to determine alcohol content, chemical and microbial stability
- Determine pH
- Inoculum of yeast
Unit 5 – Wine Classification
- Types of wines
- Selecting wine grapes
- Varieties
Unit 6 – Sensory Science and Evaluation
- Wine sensory science
- Determine consumer preference
- Types of senses
- Wine evaluation
- Wine food interaction
Unit 7 – Production of White Wine and Sparkling Wines
- Harvesting Grapes
- Crushing the Grapes
- Managing the Must
- Sparkling Wines
- The Champenois Method
Unit 8 – Production of Red Wines and Rosé Wines
- Harvesting and Crushing for Reds
- Fermentation
- Extracting Colour
- Thermovinification
- Getting a Wood Flavour
Unit 9 – Production of Spirits
- Introduction to Distillation
- Classification of Spirits
- Spirit Groups
- Liquers and Liquer Groups
- Aperitifs
- Sherry and Types of Sherry
- Vermouth
- Port and Types of Port
Unit 10- Storage and Aging of Wines
- Different Storage Methods
- Maturation
- Causes of Spoilage
Study Hours
Estimated duration 100 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
Assessment
Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. 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.
Approval and Recognition
Australian Online Courses Pty Ltd is an approved and recognised member of IARC. The IARC is an International association that recognises quality and excellence in tertiary education providers.
Testimonials
So easy to access from any computer, great content and overall learnt a lot
G. Littore, Mildura, VIC | Advanced Certificate of Viticulture and Winemaking Oenology
The course content was thoroughly compelling and the assessments challenging and set up to foster broad thinking and learning.
Gordon | Ellenbrook, WA | Advanced Certificate of Viticulture and Winemaking (Oenology)
Informative, well organised, and support for students was readily available.
Mary | Charlston, SA | Advanced Certificate of Viticulture and Winemaking Oenology
This course gave me a good insight and understanding of the basics of Viticulture and Oenology. I now have a good understanding of each module and this will definitely help me with my studies further on. It is an easy website to work with and all assignments and sources are easy to access. Tutor support was always there and fast to reply.
Karla | Framesby, Port Elizabeth, WA | Advanced Certificate of Viticulture and Winemaking Oenology
Graduation
A Certificate of Attainment and Statement of Results will be issued upon successful completion of this course.
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Are there any entry requirements or pre-requisites?
There are no course or subject pre-requisites for entry into our programs. However, our professional development programs are generally intended for people over the age of 18. In some circumstances, enrolments from younger people may be considered. Please complete the AOC Parent Guardian Consent Form prior to enrolling and submit here.
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I am an international student. Can I enrol into this course?
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Career Pathways
Future growth
Strong
Unemployment
Low
Professional Development for:
- Winemakers
- Horticulturists
- Hobby Farmers
- Vineyard Managers
- Amateur Wine Makers
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