THERE are no strict requirements to become a winemaker.
A good sense of smell and taste as well as knowledge of grape varieties – called varietals – and growing regions, are most important.
Aspiring wine-makers can learn the various parts of the process on the job by starting as a cellar assistant. A bachelor’s degree program in viticulture, enology or, in some cases, food science can provide the educational foundation needed to work in a winery.
Relevant courses include chemistry, biology, agricultural technology and evaluating wine by the small, sight and taste.
Professional wine-makers must be familiar with all production and marketing regulations of Mzansi.
Regulations include how labels must disclose a wine’s alcohol and sulfate content, blends of grape varietals and region of origin.
Winemaker duties include: Overseeing the wine-making process from grape harvest through bottling, though some wine-makers must do more.
A winemaker, also known as oenologist or vintner, is responsible for the methods and techniques used during the crushing of grapes, fermentation and aging of wine.
They combine science with practical experience to alter a wine’s composition and make decisions based on the levels of acid, sugar, sulfur and sulfite in that wine.
Wine-makers also supervise the work of viticulturists, the grape growers who work for the winery or vineyard.
In the case of smaller wineries, a wine-maker’s responsibilities could begin with grape-planting and extend through to the marketing and selling of the final product.
In Mzansi the Cape Wine Academy training includes:
- South African Wine course
- Certificate Wine course
- Diploma Wine course
- Cape Wine masters
- Tertiary wine studies
- Wines of the World course
