Aim of the program
Acquire and diversify vine and wine-related knowledge for more effective communication in this field.
Communicate, understand, learn about and take your first steps in the world of oenology.
Oenology is the scientific study of the transformation of grapes into wine, with contributions from numerous stakeholders in the field. Oenology is therefore a vast discipline but a complete overview of the subject is essential to understanding all of its intricacies. The DUIO therefore offers a comprehensive introduction to all the different aspects of the wine sector. The teaching delivered in this program covers all of the following fields: the vineyard and its history, vinification stages, different types of wine, different stakeholders in the sector and an introduction to tasting. At the end of this program, you will be able to understand and share your knowledge of the entire oenological sector.
The teaching will be delivered over a period of six weeks between October and May. This program consists of 3 training cycles (elementary level) that can be followed continuously or independently in 50-hour cycles in order to adapt this program to suit your personal or professional commitments.
- Understand the vineyard and its history
- Learn about the different vinification stages and identify the different types of wines
- Find out about the key players in the sector and learn the rudiments of wine tasting
Benefits
The training delivered in the DUIO program consists of theoretical teaching that allows trainees to acquire general knowledge, from vineyard history through to the marketing of wines. This diploma covers all aspects of oenology during the 6 weeks of training proposed.
For whom is this program intended?
It is intended for any non-scientific or non-specialist audience (wine lovers, tourism professionals, asset managers, sales staff, etc.) wanting to acquire the key knowledge and vocabulary required for understanding oenology. Subject to the evaluation of application forms, the program is open to holders of the Baccalauréat (French secondary school-leaving certificate) or to people whose professional or personal experience can be validated by the Recognition of Prior or Occupational Learning schemes.
Teaching staff
University professors and professionals working in the sector.
The contributors are specialists in their field of research and/or intervention.
Contributors to this program include professors from the University of Bordeaux ISVV, Bordeaux Montaigne University and the ISVV's partner institutions, in addition to the many professionals presenting the technical tours and visits.
Organizational structure of the training
The teaching is delivered over a period of one whole week per month over a six-month period (1 week in October, November, January, February, April and May).
This course, lasting 150 hours, is divided into 3 cycles of 2 modules (6 modules in all) over six weeks of training.
Program
Understand the Vineyard and its History
Competency 1: be capable of presenting the vineyard (elementary)
Competency 2: know the different winemaking practices (elementary)
Competency 3: understand the development of the vineyard from the Middle Ages to the present day (elementary)
Competency 4: understand how quality is created in wines
1st Session: The vine (week 40 – 24 hours of lectures)
Origins and importance of the vine, Constitution. Vine-stock / grape, winemaking practices, terroirs, winemaking landscape, vine pests, new approaches to winemaking, best practices
2nd Session: History and terroir (week 47 –26 hours of lectures)
Origins of Aquitaine winegrowing areas, Wines and areas from the 18th to 20th centuries, Heritage and architecture, History of taste, History of terroirs, Classification, ranking and AOC, 2-hour written examination
Learn about the different vinification stages and identify the different types of wines
Competency 1: Understand the importance of microbiology during vinification (elementary)
Competency 2: Know and learn how to explain technical winemaking processes (elementary)
Competency 3: Know the different indicators of wine quality (elementary)
3rd Session: Wines (week 3 – 24 hours of lectures)
Yeasts, Bacteria, Spoilage microorganisms, Non-volatile compounds, Volatile compounds, Rosé wines, Red wines, White wines
4th Session: Wines (week 7– 26 hours of lectures)
Sweet wines), Fortified wines, Sparkling wines, Barrels – aromas, Aging aromas, Eaux de Vie (Spirits), New markets, Stabilization of wines, 2-hour written examination
Find out about the key players in the sector and learn the rudiments of wine tasting
Competency 1: Know the environment of the industry (elementary)
Competency 2: acquire basic competency in sensory analysis (elementary)
Competency 3: Understand the factors affecting consumer choices
5th Session: The industry and consumption (week 15 – 24 hours of lectures)
Barrel manufacture, Stoppers, day visit to a cooperage in Cognac, Effluents, Tasting - Food & wine pairings, Wine and health, Tasting - Wine defects
6th Session: Tasting (week 20 – 26 hours of lectures)
Tasting vocabulary, Introduction to wine marketing, INAO (National Institute of Origin and Quality), Legislation, Tasting on typicity/grape variety, French regions, typicity of Bordeaux wines, Tasting - Competitions and controls, Factors influencing tasting, 2-hour written examination
All classes are held from 9:00 a.m. to 12:00 p.m. and 2:00 p.m. to 5:00 p.m.
Methods of assessment of knowledge of the DUIO
Eligibility conditions
Program open to any holders of the Baccalauréat (French secondary school-leaving certificate).
Subject to the approval of applications, the program is open to holders of the Baccalauréat or people who can provide proof of professional experience.
Application:
The number of places is limited to 25..
Online application
Application schedule for 2017/2018
- Server activation and downloading of application forms: from May 2 to June 15, 2017
- Deadline date for receipt of applications (as evidenced by postmark): June 23, 2017
- Application file-based selection board: June 28, 2017
- Final admission decision: July 2, 2017
Applications must be submitted online via the University of Bordeaux website: click here
Cost of the training
The ISVV Continuing Vocational Training Department can assist you with your applications to funding bodies.
Depending on your status, funding may be available through:
- OPCA (approved collection bodies for funding of vocational training): Fafsea, Vivea, Opcalim
- Contractual measures relating to employment
- Individual funding
- Professionalization period
- Corporate training plan
- Congés Individuel de Formation (Fongecif - Individual Training Leave)
· Server activation and downloading of application forms: from May 2 to June 15, 2017
· Deadline date for receipt of applications (as evidenced by postmark): June 23, 2017
· Application file-based selection board: June 28, 2017
· Final admission decision: July 2, 2017