This course builds on the Principles of Winemaking course to focus in detail on fermentation and fining techniques for must amelioration. Fermentation is a critical winemaking process, and this course will take a more detailed look into the management of ferments, including dealing with problems that can arise and using malolactic fermentation. The use of fining agents in grape must to manage specific faults and issues will also be covered.

The course aims to develop a greater understanding of fermentation management and evaluate different inoculation and management decisions. This course will also cover malolactic fermentation management and pre-fermentation fining techniques and will allow participants to evaluate different fining agents and methods