Viticulture and Enology (VE)
The grape wine industry is confronted with ever increasing challenges. The ongoing climate change requires new cultivars and new production techniques; advances in modern technology call for new skills; the increasing complexity of the social and economic environment demands innovation and anticipation to satisfy rapidly changing needs.
The Viticulture and Enology specialization of the Master Life Sciences HES-SO provides a global vision and tools to analyze and resolve complex situations from grape to wine to management to market on a strategic and operational level. It teaches efficiency and effectiveness in the economic, ecological and political environment of the grape wine industry.
The acquired skills allow conceptual changes and advancing grape growing, wine making, and wine business in the new millennium.
The Viticulture and Enology specialization aims to provide students with the following skills:
- Understand and analyze geological, pedological, and climatic components of the terroir of a vineyard
- Evaluate environmental risks linked to the grapevine production and a company’s vineyard structure
- Judge the relevance of choices and cultural techniques applied on a given vineyard in relation to environmental risks and propose solutions
- Evaluate the genetic variability within vineyard blocks, the plant’s state of health, and the match of the rootstock- grape variety combination as a function of agronomic and enological aptitude
- Develop strategies of varietal selection in the long term as a function of environmental pressure and climate changes
- Direct and coordinate the design of a winery
- Conduct and interpret a technical winery audit in order to propose improvements
- Understand and apply analytical cutting-edge techniques (HPLC, GCMS, FTNIR, etc.) to solve specific enology problems
- Acquire the fundamentals of time management and personal organization
- Develop competences for presentation and communication
- Acquire competences for the restructuring of a company related to viticulture or enology
- Understand the chemistry and analysis of key wine molecules and macromolecules (including aroma compounds, polysaccharides, polyphenols, peptides and proteins) and their importance for winemaking techniques, wine stability, color and aroma
- Develop valorization techniques through sensory analysis
- Learn innovative sensory evaluation techniques
- Acquire competences in statistical data management related to sensory analysis
- Explore cognitive and psychophysical aspects of perception and sensory analysis
The “Viticulture and Enology” major offers 5 modules in viticulture, enology and wine business.
Students acquire the ability to analyze and optimize all factors determining grape and wine production, marketing and business management. They are given the opportunity to work in interdisciplinary teams on real cases.
At all times the three key areas viticulture, enology and management are taken into account interactively.
All classes are taught at Changins by professors from Changins and reputed international universities and experts from the industry.
|S12 - Grapevine Environment - Sustainable Viticulture
|S14 - Wine and Winery Design||4||Spring|
|S15 - Wine Chemistry and Analytical Techniques||4||Autumn|
|S16 - Wine Business Management||4||Spring|