University Diploma Initiation to Oenology

 SCHEDULE D.U.I.O 2010-2011

 OBJECTIVE:  To acquire and diversify one's knowledge of vines and wine in order to be able to better communicate  in this domain.

The education offered in the DUIO course is made up of theoretical classes whose content covers the entire wine-growing process, from vine to wine, and includes numerous visits which allow participants to acquire technical knowledge, cultural practices, and wine-making techniques, and to experience first-hand the way in which the wine-growing industry is organized.

 PEDAGOGY:  Professors and professionals 
The contributors are specialists in their field of research and/or intervention.  Those participating in this programme are: the professors of the Faculty of Oenology, at the Université Michel de Montaigne Bordeaux III and of Bordeaux Management School (BEM), as well as numerous professionals who lead the visits.

 ORGANIZATION:  One week per month
This 150 hour course is offered in 3 cycles of 2 modules each (6 modules in all).
It takes place from October to May, one week per month (that is to say 6 weeks of classes).

 ADMISSION:  a programme open to people who are neither scientists nor  wine-growing industry professionals.
Admittance to this training course is granted upon acceptance of candidates applications and on condition that they not be professionals in the wine-growing industry and have successfully completed their baccalauréat (A-levels) or can prove their professional experience.                                  

It is necessary to pre-enrol using the Apogé server of the Université Bordeaux2 where you can download the application form.  Applications must be received by 31 August 2010 for the October 2010 term.

Pre-enrolment online.

 OBTAINING THE DIPLOMA :

Participants can sit for exams, if they so desire and on the condition of having attended classes, with the aim of obtaining the Diploma.  The exams take place at the end of each cycle.  The diploma is granted to candidates who have obtained an average mark of 10/20 for the totality of the 3 cycles. 
All other participants are given a certificate of completion.

The DUIO gives its participants useful knowledge but it does not legally endow one with a profession or title.

 REGISTRATION :

 The number of participants is limited to 25.

Tuition fees are fixed at 1581 € for the 2010/2011 academic year + university registration fees.

Pre-enrolment forms can be downloaded at the Université Bordeaux2 website and sent back before the 31 August that precedes the academic year for which you wish to enrol.

Faculté d'Œnologie - ISVV
210 Chemin de Leysotte - CS 50008
33882 Villenave d’Ornon
Phone: 05 57 57 58 12. Fax: 05 57 57 58 13
E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Pre-enrolment online.

 THE HEAD OF EDUCATION:
Rémy GHIDOSSI, Lecturer
Phone: + 33 (0) 5 57 57 58 58
Fax.+ 33 (0) 5 57 57 58 13
E-mail :  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 PROGRAMME:

CYCLE 1

Module 1 : VINES AND GRAPES

Origin and importance of the vine

Systematics and ampelography

Grape composition

Essential factors for producing quality grapes (soil, climate, viticultural practices)

Vine pathology 

Modes of alternative viticulture
Maturation and determining harvesting dates

Module 2 : HISTORY AND TERROIR

Notions of terroir and characterization modes 
The history of wine and viticultural practices 
Viticultural geography: the wine-growing world and French regions

CYCLE 2

Module 3 : VINIFICATION TECHNIQUES

Procedures for pressing and the stabilization of the grape harvest 
Microbiology of wine
Alcoholic and malolactic fermentations 
Vinification techniques

Module 4  : EQUIPMENT AND PROCEDURES

Separation techniques 
Wine illnesses 
Wine cellar equipment  
Environmental impact
Special vinifications 

CYCLE 3

Module 5 : PACKAGING AND REGULATIONS

Packaging methods
Obturators
Distributing networks and marketing strategies
Oenological rules and regulations

Module 6 : LABELING AND TASTING 

Methodology and vocabulary for wine-tasting
Physiological effects of the consumption of wine; the risks of alcohol abuse
Classification of wines
Food and wine pairing

A detailed class programme and the terms of examination will be provided upon request.