Grapes, Ferment and Malolactic Management WineSkills Scheduled Winery Workshop

This course is useful for winemakers and senior winery staff, as well as people interested in this key area of wine science. The early stages of winemaking offer the opportunity for winemakers to craft and deliver high quality wine styles. Starting with a review of the winemaking options, this workshop will take you through the key stages of grape processing, alcoholic fermentation and malolactic fermentation. During the session, we will discuss the underlying principles and explore the latest research, so that by the end of the day you will be able to discuss best approaches to each stage of these important winemaking processes.

COURSE CONTENT

• Grape Processing: Key discussions related to sorting, destemming, crushing, pressing and clarification
• Juice & Must Amelioration- Legal requirements and potential additives and processing aid able to improve quality
• Alcohol Fermentation- Yeast species and strains including inoculation and non-inoculation strategies, Key management techniques including nutrition and temperature
• Malolactic Fermentation- Key management techniques including starter cultures, nutrition and temperature