Viticulture and Enology (VE) | HES⁠-⁠SO University of Applied Sciences and Arts Western Switzerland
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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.

Objectives

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

Major Modules

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.

Module Name (PDF)
ECTS Semester
S12 - Grapevine Environment - Sustainable Viticulture, (PDF)
4 Autumn

S13 - Genetic Resources and Grapevine Production, (PDF)

4 Autumn
S14 - Wine and Winery Design, (PDF) 4 Spring
S15 - Wine Chemistry and Analytical Techniques, (PDF) 4 Spring
S16 - Wine Business Management, (PDF) 4 Autumn

The specialization of Viticulture & Enology is a member of the cluster “Food” within the MSLS cooperation, this cluster offers five cluster-specific modules. Out of the five cluster-specific modules, at least three have to be completed.

Cluster-specific Modules "Food" ECTS Location Semester
F1 - Progresses in Food Processing
3

 Sion

Autumn, block week
F2 - Nutrition and Nutrition Related Chronic Diseases
3

Olten

Autumn, block week
F3 - Foodomics
3

Bern

Spring
F4 - Sustainable Sourcing, Processing and Tracing of Food  
3

Olten

Spring
F5 - Advanced Sensory Techniques
3

Changins

Spring, block week

The module descriptions of the cluster-specific modules “Food” are available on mslscommunitycentre.ch.

Professors
 Benoit Bach

Dr Benoit Bach

Professor of enology since 2015

Competences in analytical chemistry, wine and spirit chemistry, role of oxygen chemistry in winemaking, microbiology and colloidal stability of wine

 

 Jean-Philippe Burdet

Jean-Philippe Burdet

Professor of viticulture and plant protection since 2002
Competences in plant pathology, plant entomology, symptomatology, integrated pest management, vine training

 

 Pascale Deneulin

Pascale Deneulin

Professor of sensory analysis & statistics since 2012  
Competences in sensory analysis including physiology of taste, descriptive analysis & consumer preferences, statistical analysis, experimental design, factor analysis, data-mining & textual analysis

 

MLS Thierry Heger. Photo :

Dr Thierry Heger

Professor of soil science since 2017
Research focus on soil biology, bioindication, protistology and soil microbiome

 

 Ramon Mira de Orduna

Dr Ramon Mira de Orduna

Professor of wine chemistry since 2013

Research activities and competencies in grape must and wine analysis, the study of microbial physiology and fermentation kinetics, and process automation

 

MLS Alexandre Mondoux. Photo :

Dr Alexandre Mondoux

Professor of economics and management since 2017
Research activities and competences in wine economics, applied microeconomics and econometrics

 

 Matteo Mota

Matteo Mota

Lecturer of soil and weed science since 2011
Competences in pedology, plant ecology, vineyard biodiversity and precision aerial imagery (drone mapping and processing software)

 

 Dorothéa Noll

Dorothéa Noll

Lecturer of soil science and GIS since 2015

Competences in pedology, soil protection, GIS, drone mapping and processing software, image processing and analysis

 

 Markus Rienth

Dr. Markus Rienth

Professor of viticulture since 2015

Research activities and competences in berry
and vine physiology and development
in response to abiotic stress and cultural practices.

 

 Roland Riesen

Dr. Roland Riesen

Professor of enology since 2010

Competences in analytical chemistry and grape must and wine aroma chemistry and analysis

 

 Julie Roeslé-Fuchs

Julie Roeslé-Fuchs

Professor of enology since 2009

Competences in winemaking techniques and processes, winery design

 

 Laure Van Gysel

Laure Van Gysel

Lecturer in enology since 2012

Teaching and research focus: wine-tasting; winery design and sizing; sustainability in winery design and winemaking

 


Graduate List

2018

Ellis Dylan Carr Effect of Pruning Severity on Grapevine Shoot and Cluster Development as a Function of Arm Position Along the Cordon
Furet-Gavallet Claire Léa Alice Impact of the Vaporization of Essential Oils on Vine Physiology
Luce Elise Marie Essential Oil Volatile Compounds for a Sustainable Control of Vine Phytopathogenic Fungi
Mc Geary Michael Scott Dunn Maturity Indicators for Grape Skin Strength in Controlling Drosophila suzukii
Weikert Mélanie Maria Secure a Sustainable Future for a Recent Business Unit of a Traditional Swiss Vaud Winery
Wende Eva Consulting Concept for Wineries

2017

Rivier Sofia Caractérisation comparée de la flore du vignoble selon différents modes d'entretien
Roman Alonso Jose Hab Yaczamac Successful future building for a wine consulting start-up in a growing wine consulting market in Oregon
Stump Ugarte Bruno Impact of shipping and transporting conditions on Swiss wine

2016

Favre Florian Key Performance Indicators for Solid Winery Management
Reynolds Michel Samson Specificity of innovative vegetal fibers for the reduction of pesticides and mycotoxins in Swiss wine

2015

Crabtree Jordan Management of the heterogeneous quality of a high amount of vineyards in a cooperative winery.
Metz William Use of high resolution airborne imagery to define the spatial structures of a vineyard area
Widmer Danielle Gärsteuerung mittels FT-NIR bei konstanter Zuckervergärrate – Einfluss auf Hefeviabilität und Kinetik stressbedinger Gärungsnebenprodukte

CONTACT

Head of the Master Life Sciences
Urban Frey
HES⁠-⁠SO Master
Avenue de Provence 6
CH-1007 Lausanne
T + 41 58 900 00 02


Admission:

T +41 58 900 01 10
Google Maps / Access

 

Contact Major

Dr. Roland Riesen

Changins – School of viticulture and Enology

Route de Duilier 50

Case postale 1148
CH-1260 Nyon
T +41 22 363 40 53

IMPORTANT Links

MSLS Community Centre

Moodle HES⁠-⁠SO MLS

Intranet Master

 

Registration

Registration form

 

Information for foreign
students 

 

Deadline

  • Registration 2020 will open in
    December 2019.
Contact
HES⁠-⁠SO Rectorate
Route de Moutier 14
2800 - Delémont
T +41 58 900 00 00 - F +41 58 900 00 01
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