Basic knowledge of Enology (Fall semester)
main objectives
To gain a basic understanding of enology processes. To know how to manage sustainable production techniques based on the type of products desired (physicochemical and sensory characteristics). The lessons mainly apply to grapes/wines but also include the case of apples/ciders and beers. OENO1 is focuser on theorical aspects.
general content
Agronomic factors affecting the quality of fruit (with a focus on grapes and apples). Relevant compounds (with a focus on carbohydrates, acids, phenolic and polysaccharides compounds) Physico-chemical test methods for target compounds. Analysis of must and wines Microbiology of year and bacteria applied toalcoholic beverages from fermentation to aging, including spoilage risk management (yeasts and bacteria involved in the making, aging and spoilage of wines, cidres and beers. Sensory analysis on wines applecidres and beeers. Practical operations practises for classical (red, rosé, and white) and special winemaking (sparkling , sweet). Beer, cidre and distilled beverages such as rum, vodka or wisky will also be reviewed. Production technology of beer and cider. Production technologyof brandy, whiskey, gin, and other distilled beverage.
pedagogy
Seminars with lecturers and professionals of the wine sector as guest speakers Practical work in our wine lab Completion of a bibliographic study (written report) on a subject assessed during an oral presentation facing the whole group of students to benefit from this scientific input. Professor-researchers: Faculty from private or public research centers Professionals in the field Cécile Coulon-Leroy Pierre Davadant Chantal Maury René Siret
evaluation
Written exam Practical Work (TP) reports