Learning Outcomes

to have a global view of wine markets, their structures and regulatory systems (OIV, CMO…)

to understand production and consumption situation, international trade, bulk wine markets, and the economics of international firms that operate in the wine sector

to have a managerial view of the wine market, with a special emphasis on international business strategies of wine companies, and marketing, both at strategic and operational level

to understand the concept of market planning, business positioning, marketing mix management

Unit of Grape & Wine Composition

to know the major and minor components in musts and wines

to understand the technical repercussion of must components

to understand the sensorial repercussion of musts and wine components

to understand the nutritional repercussion of musts and wine components

Unit of Microbiology & Fermentation

to understand the metabolism of yeast and bacteria relevant for wine making (alcoholic & malolactic fermentations),

to know the population dynamics from vineyard to the fermentation processes (AF & MLF), also comparing spontaneous fermentation with use of microbial starter cultures

to understand the impact of yeast and bacteria nutrients on course of fermentation and formation of positive and negative aroma compounds

to be able to select procedures for yeast and bacteria

to have a global view about the construction of genetically engineered wine yeasts and their properties

to be familiar with the methods of microbial spoilage of grapes, musts and wine

to understand lagging and stuck fermentations and problem solving operations

to understand the biochemistry of yeast autolysis and impact on wine aroma

Unit of Experimental Methodology and Statistics

to be able to design simple experiments

to know how to avoid observation errors and prejudice

to be able to apply the statistical methods commonly used in viticulture, enology and wine economics

to be able to interpret results obtained by using statistics

to know know less common statistical methods (e.g. principal component analysis, cluster analysis, discriminant analysis)

to be able to use statistical programmes for data analysis

Unit of Research Project Organisation

to be able to identify technical and scientific questions and problems

to establish a bibliography for discovering the current state of art on a specific topic

to be able to propose experimental designs (factors analysed, measurements, replicates required)

to be able to handle, analyse and discuss data

to be able to present research results to a public

to be able to write and summarise scientific reports

to be able to work in research teams (coordination and structure, milestones)

Unit of Vine Anatomy and Genetics

to acquire basic knowledge of higher plant internal and external anatomy, at a whole plant level, as well as organ and tissue level.

to understand the principles of grapevine development and adaptation mechanisms that determine usual practices of grapevine management (pruning, hedging, yield control…)

to have a global view about the principles of Mendelian, quantitative and molecular genetics and to the genetic peculiarities of the grapevine genome

to understand the strategies for genetic improvement of a perennial heterozygous crop and how molecular/biotechnological approaches are applied to speed up breeding programmes

Unit of Ampelography

to be able to apply the methods used in ampelography

to know the systematics of species and rootstocks and main grapevine
cultivars

to be able to determine the main cultivars in the field

Unit of  Vine Physiology

to get theoretical knowledge on basic grapevine physiology, growth and development

to learn about the interaction between abiotic factors, vine physiology, development, fruit growth and composition

to learn about about the eco-physiological differences across various grapevine varieties

to understand specific aspects of nutrient acquisition

to be able to apply research methods for physiological studies

to be able to use specific decision making tools to measure vine and fruit physiological parameters

to get a first insight in remote sensing approaches

Unit of Vine Ecology

to know how the sites characteristics (soil and climate) interact with viticultural practices (irrigation, soil preparation, cover crops; nutrient supply),

to learn how to evaluate/measure the soil and climate parameters,

to be able to assess and to correct soil problems: soil acidity, pH, erosion, poor organic matter content, salinity,

to understand the potential impact of climate factors – temperature (including winter and spring frosts), light, rainfall, hail, and wind – on vine and vineyard performances

to be able to characterize current or new sites/terroir from a soil and climate perspectives.

to know about the choice of cultivation practices in relation to the ecophysiology of the vine and the environment

to know innovative techniques closely linked to research

to know about adaptation of the vineyard management to either the valuation of terroir in the context of sustainable viticulture, or to an industrial approach of wine productions and derivatives

to know about global aspects of technical approaches for temperate, worm/dry and tropical viticulture

to know about the biology and epidemiology of the main pests, diseases and weeds of vines in the world, how they interact and to understand integrated and organic strategies of control

to know tools for the diagnosis of pests and diseases

Unit of Wine Analysis

to understand the role of analytical chemistry on grape and wine quality control

to be able to interpret the wine analyses results in order to decide and to control the wine treatments as well as the assessment of legal and commercial wine specifications.

Unit of Wine Sensory Analysis

to know the theoretical background of sensory analysis

to understand the main principles and techniques applied in sensory analysis

to be able to carry out quality control from the harvest to the final product ready for the customer

to be able to ensure the traceability of the product thanks to a relevant tool of Descriptive Sensory Analysis

to be able to implement comparative and descriptive tests

to be able to use a robust and repeatable method in order to taste some international wines

Unit of Wine Making

to understand the wine making process in white and rosé wines

to understand the wine making process in red wines

to understand ageing of white and red wines (vat/barrel)

to have a global knowledge about other kinds of wines: Sparkling, fortified, sweet wines

Unit of Post-vinification

to  understand and predict the main physico-chemical changes and alterations liable to occur in wines;

to control the methods used to assess the risks and the stabilization methods implemented (unit operations, fining, additives…)  in order to prevent them and ensure product conservation;

to know theoretical and applied basis for the implementation and control of the unit operations used for wine (must) clarification and microbiological stabilization;

to have a global view about wine packaging technologies.

to have a first overview concerning worldwide viticulture

to know the basic technologies for the cultivation of grapevine and the production of grapes for winemaking

to be aware of the main characteristics and challenges of the wine wector

to understand the ongoing activities in vineyards and cellars around Montpellier and know the special professional features of this region

to have basic knowledge of chemistry, biochemistry and physics necessary to follow the enological courses.

to know the basic technologies and equipment for winemaking

to have experience in intercultural communication and in working in multicultural groups

to be familiar with the financial aspects of wine company management

to understand the interactions between vineyard, wine production and commercial aspects (systematic approach)

to be able to implement practical methods in company auditing