Basic knowledge of Enology
main objectives
Students will gain a basic understanding of enology (mainly white, red, rosés, sparkling wines) and grape and wine composition. They will learn how to manage production techniques based on the type of products desired (physicochemical and sensory characteristics) like red wine for aging, white wine with strong varietal aromas, rosé wine production specificities and sparkling wine processes as a main course guide. The content is mainly focused on grapes/wines but also include cases of apples/ciders, beers and spirits.
general content
The content of the teaching unit covers:,Agronomic factors affecting the quality of fruit (with a focus on grapes).,Composition and concentrations of relevant compounds (with a focus on carbohydrates, acids, phenolics and proteins),Physico-chemical methods for analyzing targeted compounds like phenolics.,Analysis of must and wines.,Microbiology of yeasts and bacteria applied to alcoholic beverages from fermentation to aging, including spoilage risk management (yeasts and bacteria involved in the making, aging and spoilage of wines, ciders and beers).,Sensory analysis of wines tasting wines, ciders and beers.,Production technology for classical winemaking (red, rosé and white wines) and special winemaking (sparkling, sweet wines). Beer, cider and distilled beverages such as Cognac & Calvados will also be reviewed.,Understanding and discussing a figure and a table of data from wine follow up.,
pedagogy
Seminars with lecturers and professionals of the wine sector as guest speakers,Practical work in our wine laboratory (low-scale winemaking with 3 kinds of wine and/or cider per group) in teamwork.,Practical work for wine analyses in the chemistry laboratory.,Writing of a literature review on a subject related to: wine / beer / cider / spirits, completed with an oral presentation facing the whole group of students to benefit from this scientific input.,One approach by problem (active pedagogy) is also proposed to the students.,But also: Tutorials, winery visits (field & virtual) as an illustration of the different techniques used by producers.,,Teaching is mainly performed by professors and professor-researchers of ESA, but also by professionals, and staff from faculties from private or public research centers.,,
evaluation
Written exam,Literature review (report),Oral presentations,
Bibliography
The literature used is diverse, only the main ones are presented here:,Reynier, Manuel de viticulture, 11ème édition, 2012, Editions Tech &Doc.,Ribéreau-Gayon et Peynaud, Traité d’œnologie, tome 1, 1960.,Doumouya et al., Am. J. Enol. Vitic. 65, 2 (2014),Dufréchou, thèse de doctorat « Les instabilités protéiques des vins blancs : étude des mécanismes physico-chimiques impliqués dans l’agrégation », (2012).,Scollary et al. Trends in Food Science & Technology, 27(1), 25-36 (2012).,Maury et al. Am. J. Enol. Vitic, 54(2), 105-111 (2003).,Maury et al. Food Hydrocolloids, 60, 598-605 (2016).,Le Moigne et al. Food Qual. Pref., 19(2), 220-231 (2008).,Clark et al. J. Agric. Food Chem., 58(2), 1004-1011 (2010).,Colette Navarre et Patrice Belly, L’œnologie, 8eme édition, Broché, Lavoisier Tec et Doc (2017).,Vidal et al. Carbohydr. Polym., 54(4), 439-447 (2003).,,Suggested readings:,Colette Navarre et Patrice Belly, L’œnologie, 8eme édition, Broché, Lavoisier Tec et Doc (2017).,Reynier, Manuel de viticulture, 11ème édition, 2012, Editions Tech &Doc.,Ribéreau-Gayon et Peynaud, Traité d’œnologie, tomes 1 et 2, 1960. (Handbook of enology),Boulton, et al. Principles and Practices of Winemaking, Broché (1998),Bird, Understanding Wine Technology: The Science of Wine Explained, Broché (2010),