We use cookies to track visits to this website. We do not store personal details. If you continue to browse this website, you are allowing all third-party services.

Manage your cookies preferences

The cookies we use allow us to count visits and traffic sources, so we can measure and improve the performance of our site. They help us know which pages are the most and least popular and see how visitors move around the site. All information these cookies collect is aggregated and therefore anonymous. If you do not allow these cookies, we will not know when you have visited our site.

Authorize Prohibit

Wine Making

Lifelong training

Wine making

Scientific basis and innovation

Update : 03/31/2020

The developement of innovation and research in oenology offers more and more possibilities and alternatives to winemakers. At the same time, global warming significantly modifies the composition of the grapes, and calls for new approaches in the production of wine microbiology, NTIC, big data... bring new tools for the control of vinification, the improvement of the organoleptic qualities of wines, the reduction of production costs...

Period ?
  • From : 01/20/2020
  • To : 01/31/2020
For who ?
  • Professional
  • Technician, oenologist, winemaker...
Where ?
  • Montpellier SupAgro


  • Update your knowledge of oenology, incorporating the latest advances in research, and the latest innovations
  • Adquire the vocabulary of the discipline in English


  • vine and wine
  • Programme

    Language of instruction : In English

    Teaching methods

    • Essentially lectures delivered in English by an international teachers and researchers team, from the University of Madrid, the university of Geisenheim and Montpellier SupAgro
    • This training session is part of the first year of the euromaster Vinifera. You will be at the side of the students enrolled in this master, coming from many countries of the world

    Targeted skills

    At the end of the training, you will be able :

    • to reason the technical choices to implement a winemaking of white wine, red wine and sparkling wines, - to make technical choices to implement a barrel aging,
    • to implement pre-fermentation operations,
    • taking in acount last research resuts and innovation proposals
  • Prerequisites & registration

    • Prerequisites: Basic knowledge in biochemistry and microbiology of fermentations
    • Deadline for registration: 10, December 2019

Staff team


Montpellier SupAgro
Campus de La Gaillarde
2 place Pierre Viala



€750 per participant


L'institut Agro | Montpellier SupAgro
2 place Pierre Viala
34060 Montpellier - France
Tél. : +33 (0)4 99 61 22 00 Tél. : +33 (0)4 99 61 22 00
Fax : +33 (0)4 99 61 29 00

Under the aegis of :

Member of :

Founder of :