Objectives
Know and be able to describe (simplified) winemaking techniques according to the type of wine and the socio-economic environment of the farm.
Periods
- 11 to 14 March 2024 and 08 to 12 April 2024
10 days or 50 hours
Price
1500 euros TTC
Public, prerequisites
-
Any scientist or non-scientist wishing to specialise or change direction in the wine industry
Level
General public
Program
- Vinification and technical itineraries
- Yeasts and alcoholic fermentation
- Wine bacteria and malolactic fermentation
- Volatile and non-volatile molecules
- Wine stabilisation
- Spoilage micro-organisms
- Obturators
- Contribution of wood etc.
Target skills
Trainers
Details
Contact
- Master the basics of oenology
- Link the diversity of wines to the notion of terroir
- Refine your professional objectives
- ISVV teacher-researchers and industry professionals
Teaching methods
- Presentations with discussions and exchanges
- Visit(s) with case studies
- Trainee booklet
Validation procedures
- Certificate of achievement
- Placement test
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