EnoCert is a new certification program offered by the Cornell Enology Extension Lab
This program is intended for current winery employees who would like to expand their practical knowledge of winery operations, or for motivated amateurs. All courses will be offered in one or two-day mix and match modules. Our goal is to provide a recognizable standard of training for participants who earn EnoCertification.
Please contact Cortni Stahl for upcoming courses at email@example.com
Registration for August 2017 courses will open May 30, 2017.
Courses Available in August 2017:
ENOCERT 101 Certification Course: Basic Viticulture & Enology (Formerly new grower/new winery workshop) (2 days hands-on)
AUGUST 14 &15 2017
Overview: This course will cover the basics of grape growing from the ground up. Through interactive group work, attendees will understand how vineyard site, climate, and trellising systems impact grape production and quality. Attendees will also expand their understanding of production steps for specific wine types. Upon completing this course, attendees will learn how different wine types (white, red, rosé, sparkling) are produced, and the key decisions that need to be made to influence wine style.
1. To understand the components of a vineyard site that impact grape production.
2. To become familiar with the most important wine grapes in New York.
3. To be able to describe parts of a grape vine and their primary function.
4. To be able to describe the parts of a trellis system and some major trellising types.
5. To understand the major threats to wine grape production.
6. To be able to create a winemaking outline for white, red, and rosé wine production.
7. To understand and articulate the primary decisions that must be made during wine production.
8. To understand how changes in key variables (grapes, yeast, additives, fermentation temperature, fermentation vessels) will change wine characteristics.
ENOCERT 201 Certification Course: Wine Sensory Analysis and Description (2 days hands-on)
AUGUST 16 &17 2017
Overview: In this course, attendees will learn to follow their nose- and their tongue. In a series of sensory exercises, attendees will learn to differentiate between taste and smell, discover their own sensory perception strengths and weaknesses, and learn to evaluate wine typicity. Must be 21 years of age or older.
1. To understand the difference between smell, taste, and ‘flavor.’
2. To learn individual thresholds for key wine aroma and taste components.
3. To learn the primary contributors to wine mouthfeel.
4. To understand how experts and novices describe wine, and how to bridge the gap.
5. To gain familiarity with common wine types.
ENOCERT 202 Certification Course: Tasting Room Sales Strategies (1 day hands-on)
AUGUST 18, 2017
Overview: Most consumers’ first contact with the New York wine industry is in a tasting room, so understanding their interests, motivations, and educational needs is key to promoting the industry as a whole and increasing individual sales. In this course, attendees will learn how to engage guests to create a fun and profitable tasting room experience.
1. To understand the most common types of wine consumers and their buying habits
2. To understand the factors driving tasting room sales in New York
3. To understand how to build a positive consumer experience
Previous 2017 Courses
ENOCERT 203: Winery Sanitation & Safety (on-line lectures)
Overview: Winery Safety and Sanitation is intended for all cellar personnel. Safety and sanitation are often overlooked in winemaking courses, but are essential to the production of high quality-and more importantly, LEGAL wines. In this digital learning course, participants will learn to identify and address safety hazards, the role of OSHA and other regulatory bodies, the difference between cleaning and sanitizing, and common areas of contamination in a winery setting.
Courses Under Development:
ENOCERT 302: Wine Microbiology (on-line lectures, 1 day hands-on)
Overview: Wine Microbiology is intended for participants who have some winery experience but have little or no specific training in wine microbiology. On-line lectures will cover the growth cycle of Saccharomyces cerevisiae, optimal parameters for fermentation, non-Saccharomyces yeast strains, lactic acid bacteria and malo-lactic conversion, acetic acid bacteria, and molds. In the hands-on portion of the course, participants will apply information from the lectures to understand the impacts of winemaking decisions on microbial issues, diagnosis of fermentation problems, and critical control points for wine quality
ENOCERT 301: Winery Operations
ENOCERT 303: Wine chemistry
ENOCERT 304: Wine Analysis