Vine & Wine
Ref. 120002
- Duration: 5 weeks
- Effort: 15 hours
- Pace: ~3 hours/week
- Languages: English and french
Description
Mooc Vine&Wine : introduction to vine and wine science.
Do you really know the path leading from the vine to your glass of wine?
This MOOC will initiate you to the scientific and technological bases which define the framework in which wine professionals work, from the vine to the glass.
This international online course presents you with 4 key modules on wine-making and sales: the biology of the vine, viticultural practices, oenology and the wine economy
Format
This archived course remains open to registrations although it is not facilitated by the course teachers
Prerequisites
- Science students with a B.Sc. To discover the basis of vine and wine sciences
- Professionals who wish to extend their field of knowledge
Assessment and certification
This course does not issue badges, attestations or certificates.
Course plan
A weekly bonus will be given: an update on the wine economy.
- - The annual cycle and the history of vine cultivation
- Ecophysiology of the vine, relationships between soil-plant-climate
- Development and ripening of the berries
- Innovations with vine varieties
- - The annual viticultural cycle and installing the vineyard
- Analysis of the ‘terroirs’ and of plant production
- Vineyard management, irrigation, fertilisation and illnesses
- Innovations in viticulture
- - Biochemistry and grape must chemistry
- Technical strategies, vinification and stabilisation technology
- Fermentation and microbial actions
- The chemistry of wines, aromas and quality testing
- - Production to distribution statistics
- Customer profiles and consumption patterns
- The building and enhancement of the French wine sector
- Structuring the French extended wine sector network and interactions
Course team
Grégory Gambetta
Categories
Professor of Viticulture at Bordeaux Sciences Agro, interested in vine growth mechanisms,
Christian Chervin
Categories
Professor of Viticulture at Ecole Nationale Supérieure Agronomique in Toulouse, interested in production, ripening and preservation of fruits.
Bruno Blondin
Categories
Professor of oenology at Montpellier SupAgro, Director of l’Institut des Hautes Etudes de la Vigne et du Vin. Conducting research on yeasts genetics.
Yves Le Fur
Categories
Associate professor at AgroSup in Dijon, specialised in sensorial analysis. Centre des Sciences du Goût et de l’Alimentation.
Organizations
Partners
Scientific Partner
Founders
This project was publicly funded through ANR (the French National Research Agency) under the “Investissements d’Avenir” programme with the reference ANR-10-LABX-001-01 Labex Agro and coordinated by Agropolis Fondation.
This Mooc has received the support of IAVFF
This version of the Mooc was supported by KIM Vine and Wine Sciences
License
License for the course content
Attribution-NonCommercial-ShareAlike
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
License for the content created by course participants
Attribution-NonCommercial-ShareAlike
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.