Russell Moss joined the grape and wine team at Cornell as a lecturer in viticulture in August of 2018. Prior to coming to Cornell, he managed ultra-premium and luxury vineyards in New Zealand, Oregon, and Burgundy, and taught viticulture courses at Chemeketa Community College in Oregon. Mr. Moss launched his own boutique ultra-premium Oregon wine brand, Bocamo, in 2017. He is also a vineyard management consultant and continues to maintain a residence in Salem, Oregon. Mr. Moss holds a Bachelor’s degree in Viticulture and Enology from Lincoln University in New Zealand as well as a Master of Science in Horticulture (viticulture) and a Master of Life Science in Food Science and Technology (enology) from Virginia Tech.
Course Overview
There is a common misperception that winemaking is little more than stomping on grapes. In this course, you will discover what truly goes into making wine. You will explore how to recognize sensory active compounds in wine and identify ways to manipulate them during the winemaking process. For the winemaker, it's a delicate balancing act; for the consumer, it can be a pleasant or unpleasant experience, especially if there are wine faults.
You will identify primary and secondary grape metabolites and how they can be controlled to create a balanced wine, all while preventing something from going wrong during the process. By the end, you will have a foundation from which to support continued learning about the operations and processes that surround winemaking, both in the vineyard and beyond.
You are required to have completed the following courses or have equivalent experience before taking this course:
- Evaluating Wines
- Developing Wine Production Plans
Key Course Takeaways
- Identify primary grape metabolites and manipulation techniques through the winemaking process
- Identify secondary grape metabolites, fermentative aromas, and manipulation techniques through the winemaking process
- Identify wine faults, their causes, and preventative measures
How It Works
Course Length
2-weeks
Effort
3-5 hours per week
Format
100% online, instructor-led
Course Author
Russell Moss
Lecturer in Viticulture
Cornell's College of Agriculture and Life Sciences
Lecturer in Viticulture, Cornell CALS
Who Should Enroll
- Aspiring winemakers
- Winery workers, assistant winemakers, and cellar hands
- Vineyard owners and managers
- Vineyard and wine marketers
- Wine distributors/retailers
- Sommeliers
- Home winemakers
Get It Done
100% Online
100% Online
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