Qualification, objectives and competences:
Graduates of the Vinifera program will be well prepared to identify, analyse and communicate issues regarding the entire process chain from grapes and wine production, estate/cellar technical management or business/marketing activities. They are able to analyse and solve problems of advisory or policy related activities within viticulture and winemaking development, in national or international companies or organizations. In some countries, only a Master`s degree in Viticulture and Enology allows to use adequate protected professional titles.
The course is characterized by the goal of quality-oriented, economical and sustainable vine cultivation, grape processing and wine marketing. The graduates have the ability to solve professional questions based on a deepened engineering and economic sciences expertise.
The following competences are established and developed within the VINIFERA program:
· Methodological and professional competences recognizing complex tasks from technical and economic contexts in the field of the vine and wine sector, to comprehend and to solve them competently and efficiently.
· Scientific competences start from basic skills for independent scientific work, especially with regard to acquisition and evaluation of literature, the preparation of scientific texts and the critical handling of primary and secondary sources.
· Language and social skills: a wide opportunity of language trainings help students to improve their language skills. Communication skills are of major importance and provide the ability to interact with people of divers cultural background effectively and appropriately. Other Important elements are teamwork, presentation and moderation skills.
The specific structure of the Master's degree enables the students to develop their chosen skills profile based on a scientifically oriented basic education. Students gain insight into ongoing research work and/or participate in current projects. Furthermore, the graduates are qualified for a scientific career. The Vinifera EuroMaster degree opens to PhD applications offered by the partner´s network or any other University.
The graduated candidates of the Vinifera EuroMaster will be qualified as an Oenologist according to the OIV standards.
Career Opportunities are:
• Directors/Managers of vine & wine estates or laboratories
• Cellar Managers
• Consultants in Oenology
• Advisors in Vineyard Management
• Market & Trade Consultants
• Scientists, Researchers, Teachers
PU Wine economics:
- to have a global view of the wine markets, its structures and regulatory systems (OIV, CMO...)
- to understand the production and consumption situation, international trade, bulk wine markets, and the economics of international firms who operate in the wine sector.
- to have a managerial view of the wine market, with a special emphasis on international business strategies of wine companies, and marketing, both at strategic and operational level.
- to understand the concept of market planning, business positioning, marketing mix management,
PU Grape & Wine Composition:
- to know the major and minor components in musts and wines
- to understand the technical repercussion of must components
- to understand the sensorial repercussion of musts and wine components
- to understand the nutritional repercussion of musts and wine components
PU Microbiology & Fermentation:
- to understand the metabolism of yeast and bacteria relevant for wine making (alcoholic & malolactic fermentations),
- to know the populations dynamics from vineyard to the fermentation processes (AF & MLF), also comparing spontaneous fermentation with usage of microbial starter cultures
- to understand the impact of yeast and bacteria nutrients on course of fermentation and formation of positive and negative aroma compounds
- to be able to select procedures for yeast and bacteria
- to have a global view about the construction of genetically engineered wine yeasts and their properties
- to know the methods of microbial spoilage of grapes, musts and wine,
- to understand lagging and stuck fermentations and problem solving operations
- to know the biochemistry of yeast autolysis and impact on wine aroma
Module Project Management
PU Experimental methodology and statistics:
- to be able to design simple experiments
- to know how to avoid observation errors and prejudice
- to be able to apply the statistical methods commonly used in viticulture, enology and wine economics
- to be able to interpret the results obtained by using statistics
- to know know less common statistical methods (e.g. principal component analysis, cluster analysis, discriminant analysis)
- to be able to use statistical programmes for data analysis
PU Research project organisation:
- to be able to identify the technical and scientific questions and problems
- to make a bibliography to know the current state of art on a specific topic
- to be able to propose experimental designs (factors analysed, measurements, replicates required)
- to be able to handle, analyse and discuss data
- to be able to present research results to a public
- to be able to write and summarise scientific reports
-to be able to work in research teams (coordination and structure, milestones)
PU Vine Anatomy and Genetics:
- to acquire basic knowledge of higher plant internal and external anatomy, at a whole plant level, as well as organ and tissue level.
- to understand the principles of grapevine development and adaptation mechanisms that determine usual practices of grapevine management (pruning, hedging, yield control...)
- to have a global view about the principles of Mendelian, quantitative and molecular genetics and to the genetic peculiarities of the grapevine genome
-to understand the strategies for genetic improvement of a perennial heterozygous crop and how molecular/biotechnological approaches are applied to speed up breeding programmes
- to be able to apply the methods used in ampelography
- to know the systematics of species and rootstocks and main grapevine
- to be able to determine the main cultivars in the field
Module vine ecology and physiology
PU Vine Physiology:
- To get theoretical knowledge on basic grapevine physiology, growth and development,
- To learn about the interaction between abiotic factors, vine physiology, development, fruit growth and composition,
- To learn about about the eco-physiological differences across various grapevine varieties,
- To understand specific aspects of nutrient acquisition,
- To be able to apply research methods for physiological studies
- To be able to use specific decision making tools to measure vine and fruit physiological parameters
- To get a first insight in remote sensing approaches
PU Vine Ecology:
- To know how the sites characteristics (soil and climate) interact with viticultural practices (irrigation, soil preparation, cover crops; nutrient supply),
- To learn how to evaluate/measure the soil and climate parameters,
- To be able to assess and to correct soil problems: soil acidity, pH, erosion, poor organic matter content, salinity,
- To understand the potential impact of climate factors – temperature (including winter and spring frosts), light, rainfall, hail, and wind – on vine and vineyard performances
- To be able to characterize current or new sites/terroir from a soil and climate perspectives.
- to know about the choice of cultivation practices in relation to the ecophysiology of the vine and the environment
- to know innovative techniques closely linked to research
- to know about adaptation of the vineyard management to either the valuation of terroir in the context of sustainable viticulture, or to an industrial approach of wine productions and derivatives
- to know about global aspects of technical approaches for temperate, worm/dry and tropical viticulture
- to know about the biology and epidemiology of the main pests, diseases and weeds of vines in the world, how they interact and to understand integrated and organic strategies of control
- to know tools for the diagnosis of pests and diseases
Module wine analysis
PU Wine Analysis: students
- to understand the role of analytical chemistry on grape and wine quality control
- to be able to interpret the wine analyses results in order to decide and to control the wine treatments as well as the assessment of legal and commercial wine specifications.
PU Wine Sensory Analysis:
- to know the theoretical back ground of sensory analysis
- to understand the main principles and techniques applied in sensory analysis
- to be able to carry out quality control from the harvest to the final product ready for the customer
- to be able to ensure the traceability of the product thanks to a relevant tool of Descriptive Sensory Analysis
- to be able to implement comparative and descriptive tests
- to be able to use a robust and repeatable method in order to taste some international wines
Module Wine Processing
PU Wine Making:
- to understand wine making process in white and rosé wines
- to understand wine making process in red wines
- to understand ageing of white and red wines (vat/barrel)
- to have a global knowledge about other kinds of wines: Sparkling, fortified, sweet wines
- to understand and predict the main physico-chemical changes and alterations liable to occur in wines;
- to control the methods used to assess the risks and the stabilization methods (unit operations, fining, additives...) implemented to prevent them and ensure product conservation;
- to know theoretical and applied basis for the implementation and control of the unit operations used for wine (must) clarification and microbiological stabilization;
-to have a global view about wine packaging technologies.
Module Terroir and Company auditing:
- to have a first overview concerning worldwide viticulture
- to know the basic technologies for the cultivation of grapevine and the production of grapes for wine making
- to be aware of the main characteristics and challenges of the Wine Sector
- to understand the on-going activities in vineyards and cellars around Montpellier and know the special professional features of this region
- to have the chemical, biochemical and physical bases necessary to follow the enological courses.
- to know the basic technologies and equipment for winemaking
- to have experience in intercultural communication and in working in multicultural groups
- to know about the financial aspects of wine company management
- to understand the interactions between vineyard, wine production and commercial aspects (systematic approach)
- to be able to implement practical methods in company auditing
Page updated on : 2019-06-05