Manufacturing, Engineering and Technology Manufacturing and Assembly

Wine and Spirits Wood Maturation Techniques Training

SAQA US 259161 | NQF 3 | Credits 8 | Duration 5 Days
From $1,242 per delegate

Description

This course equips learners with the knowledge and skills to perform wood maturation of wine or spirits, including selecting appropriate oak types, managing barrel aging processes, and evaluating the impact on product quality. Participants will understand the chemical interactions between wood and beverage, and apply best practices to achieve desired sensory characteristics.

Learning Outcomes

  • Apply principles of wood selection and barrel preparation for wine or spirits maturation.
  • Analyze the chemical and sensory changes during wood maturation.
  • Evaluate the influence of oak type, toast level, and age on the final product.
  • Implement monitoring and quality control procedures throughout the maturation process.
  • Demonstrate proper handling, filling, topping, and storage of barrels.
  • Design a maturation plan that aligns with product style and market requirements.

Target Audience

This course is ideal for cellar workers, production supervisors, quality control staff, and small-scale distillers or winemakers seeking to deepen their practical understanding of wood maturation techniques.

Prerequisites

None — open enrollment.

Course Outline

Day 1: Introduction to Wood Maturation and Oak Chemistry

Objectives:
• Understand the historical and commercial significance of wood maturation in wine and spirits.
• Identify the key chemical components in oak that contribute to flavour and colour.
• Explain the role of oxygen and wood porosity in maturation.
• Differentiate between common oak species used in cooperage.
• Recognise the impact of toasting levels on sensory outcomes.

Topics:
• History and importance of barrel ageing
• Anatomy of oak wood: heartwood, sapwood, grain
• Key oak compounds: lactones, tannins, vanillin, lignin
• Oxygen transfer and micro-oxygenation
• Oak species: Quercus petraea, Quercus robur, American white oak
• Toasting and charring processes
• Barrel sizes and surface-to-volume ratio
• Introduction to alternative maturation vessels

Day 2: Cooperage Techniques and Barrel Construction

Objectives:
• Describe the stages of barrel making from stave selection to final assembly.
• Explain how seasoning and drying affect wood quality.
• Analyse the impact of toasting regimes on flavour profiles.
• Compare traditional and modern cooperage methods.
• Evaluate the influence of barrel age and reuse on extraction.

Topics:
• Stave selection and grain orientation
• Air drying vs. kiln drying
• Raising and bending staves
• Toasting levels: light, medium, heavy
• Charring for spirits
• Barrel assembly and hooping
• Barrel volume and shape variations
• Reuse cycles and regeneration techniques

Day 3: Chemical and Sensory Changes During Maturation

Objectives:
• Describe the chemical reactions occurring during maturation: extraction, oxidation, evaporation.
• Identify the sensory descriptors imparted by wood maturation.
• Explain the role of time in developing complexity.
• Analyse the impact of cellar conditions on maturation.
• Differentiate between wine and spirit maturation processes.

Topics:
• Extraction of phenolics and flavour compounds
• Oxidation reactions: acetaldehyde, colour stabilisation
• Evaporation and angel's share
• Influence of temperature and humidity
• Sensory evaluation techniques for matured products
• Flavour wheels for oak maturation
• Spirit maturation: new vs. used barrels
• Wine maturation: barrel fermentation vs. ageing

Day 4: Alternative Maturation Techniques and Innovations

Objectives:
• Evaluate alternative wood types and their sensory contributions.
• Describe the use of oak chips, staves, and powders.
• Explain micro-oxygenation and its application.
• Assess the impact of barrel alternatives on cost and consistency.
• Discuss emerging trends in sustainable cooperage.

Topics:
• Alternative woods: acacia, cherry, chestnut
• Oak alternatives: chips, staves, cubes, powders
• Micro-oxygenation systems
• Barrel alternatives for spirits: stainless steel with oak inserts
• Accelerated maturation techniques
• Sustainability in forestry and cooperage
• Regulatory considerations for alternative methods
• Case studies of innovative maturation programmes

Day 5: Quality Control, Blending, and Practical Application

Objectives:
• Develop a barrel management plan for a winery or distillery.
• Apply sensory analysis to assess maturation progress.
• Create a blending strategy using matured components.
• Identify common faults and corrective actions.
• Prepare a maturation report and cost-benefit analysis.

Topics:
• Barrel inventory and tracking systems
• Sampling and analysis protocols
• Blending techniques for wine and spirits
• Fault identification: brettanomyces, volatile acidity, cork taint
• Corrective actions: fining, filtration, re-racking
• Cost analysis of barrel programmes
• Regulatory labelling requirements
• Final project: designing a maturation plan

Practicals

16 hours of practicals To be conducted online or on-campus or in-house
Overview

Practical sessions allow learners to apply theoretical knowledge through hands-on barrel inspection, sensory evaluation, and blending exercises. These activities reinforce the chemical and sensory principles covered in lectures and develop essential skills for managing wood maturation programmes.

Practical Activities
  • Barrel Inspection and Identification — Learners examine different barrel types, measure toast levels, and assess wood grain and cooperage quality. (4h)
  • Sensory Evaluation of Maturation Extracts — Learners taste and compare extracts from different wood types, toast levels, and ageing durations. (4h)
  • Micro-oxygenation and Blending Exercise — Learners set up micro-oxygenation equipment and blend base wines with oak-treated samples to achieve target profiles. (4h)
  • Barrel Management Plan Simulation — Learners create a barrel management plan for a hypothetical winery or distillery, including procurement, tracking, and rotation schedules. (4h)

Summatives

Each delegate is assessed continuously throughout the course via daily exercises, scored practical assignments, and a final summative test at the end.

Practical Assignments — 30%

Practical assignments are observed and scored against a rubric during the practical sessions. Each delegate's practical mark is averaged into a single 100% score and contributes 30% to the final total.

Daily Exercises — 20%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 20% to the final total.

Final Test — 50%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 50% to the overall mark.

Final Total
Component Out of Weight
Practical Assignments (rubric-scored) 100% 30%
Daily Average (multiple choice) 100% 20%
Final Test (multi-answer multiple choice) 100% 50%
Final Total 100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

Certificate of Completion

Awarded to delegates who achieve an overall mark of 50% or higher on the Final Total (Practicals 30% + Daily Average 20% + Final Test 50%).

How it works
  • Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
  • Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
  • You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
  • If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.
Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.

Upcoming Training Sessions
Online training — attend live sessions from anywhere via our virtual classroom.
Start End Delivery Season Price Action
Mon 07 Sep 2026 Fri 11 Sep 2026 Virtual Spring 2026 $1,242 Register
Mon 28 Sep 2026 Fri 02 Oct 2026 Virtual Spring 2026 $1,242 Register
Mon 19 Oct 2026 Fri 23 Oct 2026 Virtual Spring 2026 $1,242 Register
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Mon 11 Jan 2027 Fri 15 Jan 2027 Virtual Summer 2026 $1,242 Register
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Mon 06 Dec 2027 Fri 10 Dec 2027 Virtual Summer 2027 $1,242 Register
Mon 27 Dec 2027 Fri 31 Dec 2027 Virtual Summer 2027 $1,242 Register
Mon 17 Jan 2028 Fri 21 Jan 2028 Virtual Summer 2027 $1,242 Register
On-Campus training — face-to-face sessions at our training venues across Africa and beyond.
Showing all 492 sessions across 26 venues
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Mon 10 Aug 2026 Fri 14 Aug 2026 Durban, South Africa Winter 2026 $2,916 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Abu Dhabi, UAE Winter 2026 $5,238 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Pretoria, South Africa Winter 2026 $1,863 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Dubai, UAE Winter 2026 $5,238 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Cape Town, South Africa Winter 2026 $3,078 Register
In-House training — we bring the trainer to your organisation, tailored to your team.
Start End Delivery Season Price Action
Mon 14 Sep 2026 Fri 18 Sep 2026 Your Premises Spring 2026 $1,615 Register
Mon 05 Oct 2026 Fri 09 Oct 2026 Your Premises Spring 2026 $1,615 Register
Mon 26 Oct 2026 Fri 30 Oct 2026 Your Premises Spring 2026 $1,615 Register
Mon 14 Dec 2026 Fri 18 Dec 2026 Your Premises Summer 2026 $1,615 Register
Mon 18 Jan 2027 Fri 22 Jan 2027 Your Premises Summer 2026 $1,615 Register
Mon 22 Feb 2027 Fri 26 Feb 2027 Your Premises Summer 2026 $1,615 Register
Mon 08 Mar 2027 Fri 12 Mar 2027 Your Premises Autumn 2027 $1,615 Register
Mon 15 Mar 2027 Fri 19 Mar 2027 Your Premises Autumn 2027 $1,615 Register
Mon 22 Mar 2027 Fri 26 Mar 2027 Your Premises Autumn 2027 $1,615 Register
Mon 14 Jun 2027 Fri 18 Jun 2027 Your Premises Winter 2027 $1,615 Register
Mon 05 Jul 2027 Fri 09 Jul 2027 Your Premises Winter 2027 $1,615 Register
Mon 26 Jul 2027 Fri 30 Jul 2027 Your Premises Winter 2027 $1,615 Register
Mon 13 Sep 2027 Fri 17 Sep 2027 Your Premises Spring 2027 $1,615 Register
Mon 04 Oct 2027 Fri 08 Oct 2027 Your Premises Spring 2027 $1,615 Register
Mon 25 Oct 2027 Fri 29 Oct 2027 Your Premises Spring 2027 $1,615 Register
Mon 13 Dec 2027 Fri 17 Dec 2027 Your Premises Summer 2027 $1,615 Register
Mon 03 Jan 2028 Fri 07 Jan 2028 Your Premises Summer 2027 $1,615 Register
Mon 24 Jan 2028 Fri 28 Jan 2028 Your Premises Summer 2027 $1,615 Register
Training Discounts
Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% off per 5 delegates, up to 40% for 100+

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