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.
Registration is now closed. Please contact Cortni Stahl for upcoming courses at email@example.com
Courses Available in 2017:
ENOCERT 101: Basic Viticulture & Enology (Formerly new grower/new winery workshop) (2 days hands-on)
Overview: In this interactive course, attendees will first learn the basics of grape growing from the ground up, then expand their understanding of production steps for specific wine types. Upon completing this course, attendees will understand how vineyard site, climate, and trellising systems impact grape production and quality, how different wine types (white, red, rosé, sparkling) are produced, and the key production decisions that influence wine style.
ENOCERT 201: Wine Sensory Analysis and Description (2 days hands-on)
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 strengths and weaknesses, and learn to evaluate wine typicity. Must be 21 years of age or older.
ENOCERT 202: Tasting Room Sales Strategies (1 day hands-on)
Overview: Tasting Room Sales Strategies is designed for new and experienced tasting room staff. Most consumers’ first contact with a regional wine industry is in a tasting room, so understanding consumer interests, motivations, and educational needs is key to promoting the industry as a whole and increasing individual sales.
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.
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
Courses Under Development:
ENOCERT 301: Winery Operations
ENOCERT 303: Wine chemistry
ENOCERT 304: Wine Analysis