Objectives
Learn more about the theory behind the different stages in the vinification of no-low wines.
Periods
Dates: 17 to 18 June 2026
Duration and timetable: 1.5 day or 10 hours
Price
420 euros TTC - (lunch included)
Public, prerequisites
- General public
level
Winegrowers, Merchants, Brokers, Oenologists, Technical managers, Cellar masters
Number of places
- Minimum : 10 participants
- Maximum : 40 participants
Program
Day 1: Background and technical foundations
- Physico-chemical basis of dealcoholisation
- Overview of the main technologies
- Impact of the different processes on wine quality
- Background and challenges of dealcoholisation, consumer trends, markets
- Regulatory aspects and terminology
Each theme is illustrated by tastings of applications
Day 2: Vineyard management and microbiological management of processes
Target skills
Trainers
Details
Contact
- Understand the regulatory, economic and sensory challenges of total and partial dealcoholisation of wines
- Identify the different dealcoholisation methods and their impact on wine quality
- Implement a dealcoholisation process in compliance with technical and regulatory constraints
- Isabelle MASNEUF, Professor Bordeaux Sciences Agro ISVV
- Rémy GHIDOSSI, Professor université de Bordeaux ISVV
- Laurence GENY-DENIS, Professor université Bordeaux ISVV
- Frederic BROCHET, Winemaker
Teaching methods
- Presentations with discussions and exchanges
- Tastings
- Trainee booklet
Validation procedures
- Certificate of achievement
- Placement test
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