Vintage
Integrated œnology
http://www.groupe-esa.com/article742.html

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 .



imprimer

Menu secondaire de gauche :

Les pages relatives au site Vintage :

VINTAGE International Master of Science
Groupe ESA - 55, rue Rabelais - B.P. 30748 - 49 007 Angers Cedex 01
mis à jour le 23/07/2004 - contact@vintagemaster.com - multipass