Instructors
MASNEUF-POMAREDE Isabelle
Professor of Viticulture and Enology
BARBE Jean-Christophe
Professor of Enology
Mrs Mylène Thomas-Theudes
Vivelys
Dr Alexandra Le Floch
Consulting enologist
Pr Axel Marchal
Professor of Enology, ISVV
Dr Hervé Romat
Consulting enologist
MASNEUF-POMAREDE Isabelle
Professor of Viticulture and Enology
BARBE Jean-Christophe
Professor of Enology
Mrs Mylène Thomas-Theudes
Vivelys
Dr Alexandra Le Floch
Consulting enologist
Pr Axel Marchal
Professor of Enology, ISVV
Dr Hervé Romat
Consulting enologistAddress
Bordeaux Sciences Agro
Description
As a public institution under the authority of the French Ministry of Agriculture, Bordeaux Sciences Agro collaborates with various institutions in France and abroad through a network of higher agronomic institutes and has developed close partnerships with the university and scientific campuses in Bordeaux (the University of Bordeaux, INRAe, CNRS, INSERM, etc.).
For 60 years, Bordeaux Sciences Agro has been able to forge privileged relationships with wine companies. These ties supplement the courses taught by the school by helping increase the professionalism of the curriculum and by fostering the future professional careers of the graduates by ensuring that the courses are suited to the real world.
One key point in the decision-making process for winemaking, from grape harvest to bottling, is the capacity to diagnose wine quality determinants. The goal of this course is to give you up-to-date knowledge and to guide you in using this knowledge to optimize and control the winemaking process.
-
Updating your knowledge on wine quality determinant
-
Diagnosing off-flavours at an early stage
-
Adjusting your enological practices based on sensory evaluation
Students, wine estate managers, consultants in enology and vineyard management, international wine consultants, wine company directors, enology lab directors, researchers, etc.
-
Wine Quality Olfactory Determinant
Explore the complex aroma compounds that define wine quality, from primary grape aromas to-secondary and tertiary notes influenced by fermentation, aging, and terroir.
-
Oxygen in Red Wines Elaboration
Understand the critical role of oxygen in red wine production, affecting color stability, tannin structure, and flavor development for optimal wine aging.
-
Diagnosing Off Flavors
Identify and troubleshoot off-flavors in wine, from microbial spoilage to chemical imbalances, and learn techniques to maintain wine integrity.
-
Oak Aging Management
Learn to balance oak influence in wine through barrel selection, aging duration, and toast levels to enhance complexity without overpowering varietal character.
-
Diversity of Chardonnay Wines
Discover the world of Chardonnay through regional expressions, winemaking styles, and aging techniques that highlight its versatility and global appeal.
-
Wine Gustative Determinants:
The Concept of Balance Dive into the gustatory elements of wine, exploring the interplay of sweetness, acidity, tannins, and body to achieve harmonious balance
Fees
1620€ TTC
Including 3 lunches, tasting sessions
(New rates from August 2nd 2024)
Training location
Bordeaux Sciences Agro
Rue de Compostelle, Gradignan
Accomodation
Participants will have to book and pay for their own accommodation.
We will provide a list of nearby hotels.
Terms and conditions
- The number of participants is limited; enrollments will be processed on a first-come/first-served basis.
- Registration will be validated after confirmation of your payment.
- Information collected via this application form will be kept in a secure manner and used only in the framework of the current registration process.
CONTACT
Jean-Christophe BARBE, Teaching manager
Tel : +33 (0)5 57 35 38 73
jean-christophe.barbe@agrobordeaux.fr
Continuing education department +33 (0)5 57 35 86 28 – formco@agro-bordeaux.fr
As a public institution under the authority of the French Ministry of Agriculture, Bordeaux Sciences Agro collaborates with various institutions in France and abroad through a network of higher agronomic institutes and has developed close partnerships with the university and scientific campuses in Bordeaux (the University of Bordeaux, INRAe, CNRS, INSERM, etc.).
For 60 years, Bordeaux Sciences Agro has been able to forge privileged relationships with wine companies. These ties supplement the courses taught by the school by helping increase the professionalism of the curriculum and by fostering the future professional careers of the graduates by ensuring that the courses are suited to the real world.
One key point in the decision-making process for winemaking, from grape harvest to bottling, is the capacity to diagnose wine quality determinants. The goal of this course is to give you up-to-date knowledge and to guide you in using this knowledge to optimize and control the winemaking process.
-
Updating your knowledge on wine quality determinant
-
Diagnosing off-flavours at an early stage
-
Adjusting your enological practices based on sensory evaluation
Students, wine estate managers, consultants in enology and vineyard management, international wine consultants, wine company directors, enology lab directors, researchers, etc.
-
Wine Quality Olfactory Determinant
Explore the complex aroma compounds that define wine quality, from primary grape aromas to-secondary and tertiary notes influenced by fermentation, aging, and terroir.
-
Oxygen in Red Wines Elaboration
Understand the critical role of oxygen in red wine production, affecting color stability, tannin structure, and flavor development for optimal wine aging.
-
Diagnosing Off Flavors
Identify and troubleshoot off-flavors in wine, from microbial spoilage to chemical imbalances, and learn techniques to maintain wine integrity.
-
Oak Aging Management
Learn to balance oak influence in wine through barrel selection, aging duration, and toast levels to enhance complexity without overpowering varietal character.
-
Diversity of Chardonnay Wines
Discover the world of Chardonnay through regional expressions, winemaking styles, and aging techniques that highlight its versatility and global appeal.
-
Wine Gustative Determinants:
The Concept of Balance Dive into the gustatory elements of wine, exploring the interplay of sweetness, acidity, tannins, and body to achieve harmonious balance
Fees
1620€ TTC
Including 3 lunches, tasting sessions
(New rates from August 2nd 2024)
Training location
Bordeaux Sciences Agro
Rue de Compostelle, Gradignan
Accomodation
Participants will have to book and pay for their own accommodation.
We will provide a list of nearby hotels.
Terms and conditions
- The number of participants is limited; enrollments will be processed on a first-come/first-served basis.
- Registration will be validated after confirmation of your payment.
- Information collected via this application form will be kept in a secure manner and used only in the framework of the current registration process.
CONTACT
Jean-Christophe BARBE, Teaching manager
Tel : +33 (0)5 57 35 38 73
jean-christophe.barbe@agrobordeaux.fr
Continuing education department +33 (0)5 57 35 86 28 – formco@agro-bordeaux.fr