EnoCert is a 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.

ENOCERTification Courses


  • 101: Basic Enology & Viticulture
  • 201: Wine Sensory Analysis
  • 202: Tasting Room Strategies
  • 203: Winery Sanitation & Safety

Basic Viticulture & Enology

(Formerly new grower/new winery workshop. NEW Online format! Synchronous sessions approx. 8:30-12pm)



This course will cover the basics of grape growing from the ground up.  Through live interactive lectures, participants will understand how vineyard site, climate, and trellising systems impact grape production and quality.  Participants 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.

Learning Objectives

  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.

Wine Sensory Analysis

In-person, G34 Food Research Lab, Geneva, NY

CANCELED May 9 - 10, 2023, $450, Next offering TBD


Attendees of EnoCert 201: Wine Sensory Analysis and Description will be guided through an in-depth exploration of their own sensory capabilities, and the ways in which their unique sensory perception influences their interactions with wine. Based on current sensory science, this course can serve as a starting point for new wine industry members or to complement more traditional wine evaluation programs.

Learning Objectives

  1. Defining and differentiating between smell, taste, and ‘flavor’
  2. Thresholds for key wine aroma and taste components
  3. Components of wine mouthfeel
  4. Expert and novice use of wine descriptors
  5. Common wine types

Tasting Room Sales Strategies




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, participants will learn how to engage guests to create a fun and profitable tasting room experience.

Learning Objectives

  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

Winery Sanitation & Safety

(pre-recorded on-line lectures)

Opens May 15, 2023
Runs until June 15, 2023, $225


EnoCert 203 now includes modules relating to the Food Safety Modernization Act (FSMA) and provides winery-specific training regarding the eight key sanitary practices and conditions as outlined in curent Good Manufacturing Practices (cGMPs).  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.

Learning Objectives

  1. To understand the difference between 'cleaning' and 'sanitizing'
  2. To know the most common microbial and chemical hazards in the winery, and how to address them.
  3. To understand winery safety regulations and personal safety issues in the industry.

Courses under development

ENOCERT 301: Winery Operations
ENOCERT 303: Wine chemistry
ENOCERT 304: Wine Analysis