Objectives
Understand the chemistry of SO2 so that it can be used rationally.
Be able to choose oenological practices to reduce doses.
Periods
Dates: 25 to 26 June 2025
Duration and timetable: 2 days or 14 hours
Price
620 euros TTC - (lunch included)
Public, prerequisites
Winegrowers, Merchants, Brokers, Oenologists, Technical managers, Cellar masters
Basic knowledge of winemaking processes
Level
Professionnal
Number of places
- Minimum : 10 participants
- Maximum : 20 participants
Program
JOUR 1
Chimie du SO2, rappel de ses propriétés et cadre règlementaire
Etapes critiques de la vinification en blanc et en rouge, risques microbiologiques et organoleptiques:
- gestion de la vendange
- gestion de la phase post fermentaire
- Elevage
JOUR 2
Stabilisation microbiologique et organoleptique des vins:
- Intrants chimiques (alternatives au SO2)
- Procédés de stabilisation: management des gaz dissous (O2, CO2, inertage) et filtration
- Dégustation (1h30): Vins issus de différents itinéraires de vinification
Chaque thème est illustré par des dégustations d'application
To be able to produce wines with reduced sulphite levels to avoid microbiological and organoleptic drift.
- Claudia NIOI, Associate Professor ISVV
- Remy GHIDOSSI, ISVV Professor
- Valérie LAVIGNE, Oenologist and ISVV Researcher
Teaching methods
- Presentations and discussion with the speakers
- Trainee booklet
- Tasting
- Distance learning available
Validation procedures
Certificate of attendance and end-of-course certificate
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