Place : _changing every year among :
  Athens (Greece),
  Bologna (Italy),
  Budapest (Hungary),
  Valencia (Spain).

The location of the module changes every year and is decided by the teaching committee.

Duration and period :
9 weeks between the end of September and the end of December of year N+1.

Objectives
To be able to control and optimise wine-making processes according to the quality of grapes, while meeting specific regulatory and environmental requirements.

  To take environmental constraints into account in wine production and be able to find ways of treating wine effluents.
  To be able to implement an experimental plan on a technological subject, analyse data and choose the appropriate tool for statistic processing.
  To carry out sensory analysis tests

Organization
Control and optimization of the processes : 120 hours - 6 ECTS credits
Wine making processes : 80 hours - 4 ECTS credits
Quality approach in oenology - sensory Analysis : 80 hours - 4 ECTS credits
Technological case study (collective work) : 80 hours - 4 ECTS credits

Contents :

1- Control and optimisation of processes
  Main features of viticulture and œnology
  Agricultural raw material for wine-making
  Wine-making operations
  Biotechnology applied to œnology
  Production techniques for red, white, rosé, sparkling wines and vin doux naturel
  Wine ageing
  Clarification and stabilisation
  Filtration and bottling
  Equipment
  Environmental management : clean œnology
Wine effluents, environmental impact
Legal aspects
Treatment methods and decision-making

2- Wine making process
  Microvinification
  Fermentation control

3- Quality procedure in oenology - sensory Analysis
  Sensory analysis and statistics applied to sensory analysis of wines
  Physical and chemical analysis
  Quality control procedures and regulations

4- Technological case study (group work)sponsored by a professional organisation.
  Examples of topics studied :
Wines for sparkling wine production
Phenol maturity of grapes
Selection of "terroirs" - Application in a wine-producing co-operative
Analysis of wine effluents

Evaluation
Teaching procedures and requirements (activities, assessments) will be different in each partner university.
Evaluation may include :
  Written synthesis,
  Drafting of a wine production logbook ,
  oral presentation ,
  Document on wine effluents ,
  Technical study ,
  Collective report on statistics and sensory analysis ,
  Technical file in english .