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The French Expertise by


Master of Science Viticulture Enology & Wine Business

for students & professionals



*European Credit Transfer System

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Languedoc Roussillon, Provence Course Objectives 1. To appreciate the complex nature of wine 2. To develop knowledge of the chemical, microbiological and technological aspects of red and white winemaking 3. To be able to apply the chemical, microbiological and technological aspects of winemaking to understand the complexity of wine 4. To develop basic knowledge of sensory analysis of grapes and wine and to familiarize with the major wine faults 5. To be able to solve simple problems of a chemical/microbiological nature encountered during the winemaking process 6. To have an understanding of the variety of analytical methods used for must and wine analysis 7. To know the basic scientific principles underlying the major methods used in must and wine analysis

Course Content - Learning Objectives 1. Chemical composition of grapes during ripening. Parameters used to assess maturity. Soluble Solids, Ethanol, pH Acids in Grapes & Wines 2. Basic concepts of chemical analysis of grapes and wine: Equivalents, Normality & Titrations 3. Red and white wine processing 4. Basic concepts of chemical analysis of grapes and wine: Red-Ox Titrations 5. Use and chemistry of SO2 in winemaking: equilibria and reactions 6. Titratable Acidity (TA) and its adjustment 7. Oxidative Enzymes: Laccase and PolyPhenol Oxidase (PPO) 8. Alcoholic fermentation management, problem fermentations and its diagnosis and rectification 9. Malolactic Fermentation (MLF) and its management 10. Post fermentation process concepts: wine stability, protein stability and potassium bitartrate (KHT) stability 11. Post fermentation process: fining agents, wine blending and wine aging 12. Wine color and its stability 13. Wine aroma and sulfur compounds

Course 2 7 weeks


14 ECTS* *European Credit Transfer System STUDY TOUR

South-Western wine region Course Objectives 1. 2. 3. 4. 5. 6. 7. 8.

To understand what Vitis vinifera is To learn the French Vitis vinifera varieties used in winemaking To understand vine nutrition physiology To develop basic knowledges about vineyard soils To understand the grafting process in the nurseries To understand developmental physiology of vine and its relationship with vineyard practices To know the major diseases in vineyards and how to protect the plant To question the relationship between plant-soil-practices as “terroir�

Course Content - Learning Objectives 1. 2. 3. 4. 5. 6.

Vitis botanical classification and characteristics Basic principles of soil science Vine nutrition physiology Processes in vine nurseries Physiology of vine growth Vineyard practices

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Course 3 CELLAR OPERATIONS AND SPECIAL VINIFICATIONS 7 weeks 14 ECTS* *European Credit Transfer System


Bordeaux Course objectives

1. To develop knowledge of the routine cellar operations and the equipment utilized during winemaking 2. To understand how critical the winery sanitation is and to be able to conduct a proper sanitation plan 3. To develop basic knowledge of HVAC systems 4. To develop knowledge of the main dessert, sparkling and fortified wines winemaking 5. To be able to recognize, prevent and treat the most common wine faults 6. To understand the HACCP system

Course Content - Learning Objectives 1. Grape receiving/processing equipment: sorting systems, crushers-destemmers, drainers, presses 2. Fermentation equipment: red and white fermentors, tanks, presses 3. Fluid Transfer and Pump Types 4. Wine stabilization: fining agents, filtration, centrifugation, floatation 5. Wine aging: barrel aging, oak extraction chemistry, wine aging reactions, oak alternatives 6. Bottling systems and closures 7. Sanitation: cleaning and sanitation chemistries, chemical toxicity and exposure limits 8. HVAC systems 9. Sparkling wines: “méthode Champenoise”, “Charmat”, “metodo Asti” 10. Dessert wines: noble rot, “vins de paille” (straw wines) 11. Fortified wines: port, sherry 12. Rosé (blush) wines, carbonic maceration 13. Wine faults, prevention, recognition and treatments 14. The HACCP system

Course 4 7 weeks


14 ECTS* *European Credit Transfer System


Rhône Valley, Burgundy, Alsace

Course objectives 1. Adaptation soil/vine/climate: understanding how the vine expresses its potential within its environment. Understanding the adaptation of cropping patterns according to the environment. Analyzing the consequences of global warming. 2. The diversity of grape varieties and rootstocks 3. Know the main grape varieties and rootstocks and their expression according to the terroir. Knowing the selection process based on agronomic and enological objectives 4. Types of soil - water potential 5. The nature of the soil determines the capacity of development of the vine. The study of soil is a fundamental tool to control the expression of quality. The soil-terroir link will be even further investigated with targeted wine tastings 6. The Appellation of Origin system (A.O.C.) in France – The French wine regions 7. The A.O.C. system in France is based on the concept of terroir. In this course a description of the French appellation system will be provided and its application in the major French wine regions. Characterization of wine sensory features of specific A.O.C. will be studied 8. Characterization of the soils in a vineyard: segmentation 9. The grower is faced with a fragmented diversity more or less related to differences in terroir. The knowledge provided in this course will describe the differences associated within a parcel with the goal of optimizing product differentiation

Course Content - Learning Objectives 1. The expression of the vine in its environment 2. The expression of the quality depending on weather conditions 3. The impact of global warming 4. The main French grape varieties and qualitative rootstocks and grape-terroir combination 5. The wine selection 6. Soil Science Elements, characterization of soil, soil composition and expression of quality 7. The soil water reserve 8. Maintaining the water potential of the vine 9. AOC/IGP/Table Wine 10. Links between terroir and appellation (why no Pinot Noir in the Languedoc Roussillon? The ‘Merlot problem’ in Bordeaux etc.) 11. Characterization of the main vineyards: variety x terroir 12. Sensory analysis of the expression of terroir: variety x terroir 13. The soil differentiation within a vineyard 14. Maximizing quality in your vineyard based on the concept of terroir

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Course 5


Marketing - Business - Management

7 weeks

14 ECTS* *European Credit Transfer System STUDY TOUR

Champagne and Loire Valley Course Objectives 1. Take control of and successfully operate a wine estate 2. Managing a winery, merchant or cooperative 3.

Working within, managing or operating a business as a: i. Sales agent ii. Importer, and/or iii. Distributor

4. Managing a wine export department 5. Managing a wine retail business 6. Developing Marketing Plans in small, medium or large wineries 7. Opening a subsidiary in a foreign wine market

Course Content - Learning Objectives 1. Overview wine business fundamentals: from vines to the consumer’s glass 2. Understanding the different Wine Business models 3. Introduction to Marketing Internal Auditing: Methodology Case Study 1: The Bordeaux Wine Business Model Case Study 2: The «New World» Business Model 4. International Wine Market Overview: Stats, trends, previsions 5. The main distributions systems: The tiers system, State control, Mix, Singapore… 6. Presentation of The US Wine Market: The most competitive market in the world 7. Presentation of the State Monopoly markets: Canada, Sweden, Finland… a. Case Study 1: Dealing with Supermarkets in Europe, USA and China b. Case Study 2: Success Stories with State Monopolies 8. Introduction to Wine Logistics and Supply Chain Management 9. Managing Sea Shipping: Cartons, Cases, Containers, Customs, agents, documents 10. Managing Air/Land Shipping 11. Payment and Insurance management a. Case Study 1: Shipping wine to «Grand Export»: America, Asia, Africa… b. Case Study 2: Shipping wine to Europe + Shipping luxury wines by air freight 12. Vineyard and winery Cost Management 13. Internal and External Audits and winery’s strategic decisions 14. Defining Long Term Business Strategy: Balanced Score Cards, SMART Objectives 15. The Marketing Plan: Price, Product, Positioning, Promotion 16. Wine Marketing Essentials: Success and Failure examples 17. Introduction to Export Teams Management 18. Building Cross Cultural communication and conflict management skills 19. Cross Cultural Management tools: Geert Hofstede, Trompenaars, Hall 20. Writing a Business Plan: Theory and Practice 21. Writing a Wine Company Business Plan: From Sales previsions to Cash Flow needs

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Ecole d’Ingénieurs de PURPAN Life Sciences - Agriculture - Food Sciences Marketing - Management

75 voie du Toec BP 57611 31076 Toulouse Cedex 3 FRANCE T. +33 (0) 561 15 30 30 F. +33 (0) 561 15 30 60

Profile for PURPAN

Master of Science : Viticulture Enology & Wine Business  

Master for Students and professionals

Master of Science : Viticulture Enology & Wine Business  

Master for Students and professionals

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