Objectives
Extend your theoretical knowledge to gain a better understanding of the various stages in the vinification of sweet wines
Periods
Dates: 11 and 12 June 2025
Duration and timetable: 2 days or 14 hours
Price
680 euros TTC - (lunch included)
Public, prerequisites
Winegrowers
Merchants, brokers
Oenologists
Technical managers, cellar masters
Know the basic technical procedures for making white wine
Level
Professionnel
Number of places
- Minimum : 10 participants
- Maximum : 40 participants
Program
Day 1 :
- Typology of sweet wines
- Criteria for assessing grape quality and rot characteristics
- Controlling fermentation of sugar-rich musts Microbiological stability of sweet wines.
Day 2 :
- Aromatic component of sweet wines
- Vinification and ageing of sweet wines
- Each theme is illustrated by practical tastings
Target skills
Trainers
Modalités
Contact
- Be familiar with the diversity of sweet wine types
- Be able to characterise the quality of the harvest and determine the harvest date
- Know how to ensure that fermentation and ageing go smoothly
- Be able to manage vinification (tank, barrel) according to the style of wine expected
- Master the maturing conditions needed to preserve the wine's typical character and prevent premature ageing
- Philippe Darriet, Professor, University of Bordeaux, ISVV
- Axel Marchal, Professor, University of Bordeaux, ISVV
- Marina Bely Associate Professor ISVV
- Julie Maupeu Microflora ISVV
Teaching methods
Presentations with discussions and exchanges
Tastings
Trainee booklet
Validation procedures
Certificate of attendance and end-of-course certificate
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