Objective
Acquire very high-level tasting training.
Improve sensory performance.
Understand the impact of the different stages of winemaking on the sensory properties of wine.
We teach a high-level analytical tasting method based on a perfect knowledge of the product. As part of our ongoing commitment to providing a professional, technical and analytical tasting experience, this course also covers wine-making, from viticulture to vinification.
Professionals and players in the wine industry who wish to acquire very high-level tasting training:
- Producer, vineyard manager, cellar master, wine merchant, wine broker
- Sommelier, industry sales manager, wine tourism manager
- Industry executive
- Agri-food industry executive
- Trainer, tasting manager
- Anyone interested or involved in sensory analysis
Theory: Classroom lectures and teaching aids
Practical: Wine tasting and sensory analysis
Four main themes are covered to give you the skills you need: perception, design, viticulture and vinification.
- The first part is devoted to self-discovery, the discovery of our sensory capacities and human physiology: How can we taste and smell? What are the elements in our sensory system that enable a mental representation of wine?
- The second part focuses on product knowledge and the composition of the wine: its odorous compounds and its balance of flavours.
- The DUAD is also unique in that it deals with product development. A series of lectures deal with viticulture and the methods and work involved in obtaining quality grapes.
- Fermentation processes are also discussed, with particular emphasis on their sensory impact. The vinification of different wines is described at length, as are the conditions under which they are matured.
These lessons provide a better understanding of how terroir and human know-how can be reflected in the taste of wine.
- Use elements of sensory physiology and cognition
- Apply sensory analysis methods
- Adopt the rules of tasting
- Master the vocabulary of taste and smell
- Perceive the different characteristics of wines
- Recognise and identify aromas
- Memorise the smells and tastes of wine
- Qualify and describe wines: intensive, regular and progressive tastings
- Leading and conducting tastings
- Write tasting notes
- Associate a wine with a great type and evaluate its exemplarity
- Manage the main vine development systems and their characteristics
- Pass on knowledge of the factors that influence the main styles of wine: grape variety, terroir, etc.
- Master the factors affecting wine quality
- Master the main biochemical phenomena involved in grape ripening
- Assess the level of ripeness of a grape
- Control fermentation processes
- Identify and prevent microbial deterioration
- Analyse the key stages in white, red and sweet wine vinification
- Identify and develop the principles of stabilising and preparing wines for bottling
- Highlight the specific features of the major French and European wine-growing regions
This course runs from October to June in two weekly sessions, on Mondays from 9am to 12.30pm and on Fridays from 2pm to 5.30pm.
Each session consists of a theory lesson followed by practical exercises in analytical and descriptive tasting.
The course can be taken on a continuous basis or independently by module, making it easier to adapt the course to your personal or professional pace, find out more
Total duration : 177,5 hours
Candidates must hold a Baccalaureate
Apply at :
The number of places is limited to 55.
Application timetable for 2024/2025
- Server opens and applications can be downloaded: 2 May to 10 June 2024
- Deadline for receipt of applications: 13 June 2024
- File selection committee: from 17 to 21 June 2024
- Final admission decision: 28 June 2024
Application timetable for session 2
- Server open and applications uploaded: from 15 July 2024 to 1 September 2024
- Deadline for receipt of applications: 4 September 2024
- File selection committee: from 9 to 13 September 2024
- Final admission decision: 16 September 2024
In addition to the application form that you will have downloaded and completed, you will need to provide :
- The highest level diploma and corresponding transcript of marks
- A one-page curriculum vitae
- A letter of recommendation (optional)
- Proof of proficiency in French, DALF, DELF, TCF (for foreign students only)
Applications can be made online via the Université de Bordeaux website, using the eCandidat application.
The ISVV's continuing education department will guide you in your dealings with funding bodies.
Depending on your status, you may be eligible for funding from :
- OPCA : Fafsea, Vivea, Opcalim
- Contractual employment measures
- Individual financing
They have placed their trust in us...
Marie Paetzold
Project manager
Has taken the D.U.A.D.
The DUAD was a course totally adapted to my professional rhythm and my expectations. I was able to develop my technical knowledge of wine, but also to put it into practice every week through tastings that complemented the courses taught. Joining this high-level vocational training course has enabled me to assert myself and propel me forward in my new career plan. I've met some great people and have been able to develop a network of colleagues and friends in the industry. Outside the university context, we created a group dynamic with mutual support, tastings, exchanges and sharing of convivial moments. And let's not forget that the DUAD is also an opportunity to discover some great tasting models and bottles!
