Sustainable Enology
main objectives
Students will be qualified to manage the diversity of enological processes using sustainable production techniques and attaining a specific quality of wine. The lessons are mainly focused on wines but include other alcoholic beverages such as ciders and beers. The objectives of this teaching unit are to gain an understanding of enological processes, to know how to manage sustainable production techniques based on the type of products desired (physiocochemical and sensory characteristics). Students will be able to propose a relevant production type, considering specific constraints (like no or low amount of SO2) or an improvement of the wine quality (appellation, brand…). They will be able to discuss a wine process according to the origin of the grapes and the type of wines that should be produced. Professors challenge the students to put knowledge in perspective with new techniques & problematics facing the wine sector (climate change, conversion into organic, natural vinifications,…)
general content
The content focuses on the optimization of enological processes and wine production techniques depending on the product:,- Optimization of wine production techniques based on the type of wine being produced (linked to sensory profile, reduction of inputs like SO2),- Organic and biodynamic products.,
pedagogy
Seminars with lecturers and professionals of the wine sector as guest speakers,Presentation of the production technology of a worldwide wine (like Porto, Amarone, Tokaj, Prädikatswein, ice wine…),Practical work in our wine laboratory (low-scale winemaking with 2 kinds of wine or cider) in team work.,Practical work for wine analyses in chemistry laboratory, practical work in wine tasting and filtration.,Case study, tutorials, accompanied work, winery visits, reversed classes.,,Study and discussion of technical/professional articles.,Teaching is mainly performed by professionals, but also by lecturers and lecturers-researchers at ESA.,
evaluation
Written Reports,Oral presentations,Written exam,,
Bibliography
The literature used is diverse. Only the main titles are presented here:,Ribéreau-Gayon et Peynaud, Traité d’œnologie, tome 1 et 2, 1960.,Colette Navarre et Patrice Belly, L’œnologie, 8eme édition, Broché, Lavoisier Tec et Doc (2017).,Immélé, A., & Diringer, J. P. (2016). Les grands vins sans sulfite : l’histoire millénaire du sulfitage : une nouvelle vinification bio” : la vérité sur les levures. Vinédia.,,Reading suggestions : 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),”