Anchored by: Meghalaya Farmers (Empowerment) Commission, Govt of Meghalaya
Venue: NEFWIC, IHM - Mawkasiang
Course Trainers:
Course Duration: 5th February - 26th February 2024
- Theory & Practical - 5th February to 10th February
- Project work, Online Classes & Internship - 12th February to 26th February
The 27-day certificate course in Wine Appreciation Master Training shall cover the following -
⦁ Basic Understanding of Fermented Beverages
A brief overview on the Fermentation Process, Fermented beverages and possible products around the same. Interactive engagements with participants will revolve around fermented products and respective regional specialities in the state of Meghalaya. This session will mainly focus on the discovery of fermented beverages and exploring participants’ interests.
⦁ Brief Overview On Popular Wines And Regions Of The World
Participants will be acquainted with history of wines and different regions of the world that have popularized wine as a world class beverage. Understanding the amalgamation of history and wines associated with regions of the world will help them not only decipher specialities around them but also keep them abreast of what is happening around the world in the world of wine.
⦁ Brief Overview On Indian Wines
An understanding of the current national scenario in the wine sector - be it grapes or fruit wines. Who are the major players and what to look for in the Indian Wine Market?
⦁ Introduction to Fruits of Meghalaya
A general overview of the fruits grown in the state through an interactive session with a horticulturist.
⦁ Basics Of Fruit Wine Making
While appreciating wines, it’s very important to understand the process of wine making and how process variation can affect taste and quality of products. The various styles associated in wine making have a high impact on how to serve them too.
⦁ Basics Of Food And Wine Pairing
This will be the most interesting of all the sessions as it brings in the beauty of food and beverage together on the dining table. Wine is definitely a drink for all occasions. In this session, participants will learn about the basics of food and wine pairing through both practical and theory and real time examples.
⦁ Introduction to Winemaking
The Trainers will share their journey of wine making and how they succeeded in scaling from home wine making to commercial production. This session will be an interactive session with each wine maker sharing their journey and style of wine making. The participants are expected to discuss their style of wine making not the recipes as it may be unique.
⦁ Understanding the nature of fruit / honey to be used for wine making
A sustainable approach to wine making needs to be cultivated and hence the thought process should be aligned in a manner that this activity complements both ecology and economy of agriculture. Ecology being environment values and economy being supplementary income based on wine sales and wine tourism.
⦁ Insights on Plant and Machinery
A session that drives the wine making business is the equipment used to manufacture the products. There are different machines made for specific operations depending upon utility and scale of operations. The wine makers will have to understand their needs and be able to browse through various options available. The key is to pick the right equipment and look for genuine vendors to procure or manufacture it to suit their needs.
⦁ Laboratory setup, required instruments and parameter monitoring
Here the wine making course participants are expected to conduct basic monitoring tests to ensure accuracy of parameters to achieve the desired results. This session will be conducted in classroom, IHM winery and laboratory.
⦁ Establishing juice / must extraction process to ensure maximum yield
Profitable wine making is all about getting a reasonable yield from raw material useable for wine making. Be it juice extraction equipment or pectolytic enzymes or even heating to achieve the desired results. The key being efficient production practices to be followed be it small or mega scale projects.
⦁ Selection of yeasts, additives and finning agents
A session from oenology expert on selection of yeasts and other wine making products that result in quality wine making. A comprehensive session covering all aspects of wine making additives covering fruit wines, meads and also other products of fermentation that anyone might want to explore using local ingredients.
⦁ Tank-room operations
This session is all about winery operations and production practices from intermittent to daily activities. Session will be conducted both in classroom as well as IHM winery.
⦁ Project Work
⦁ Assignments
⦁ Online Sessions
⦁ Internships
⦁ Exams
