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

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 .