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.
|Module Name (PDF)
|S12 - Grapevine Environment - Sustainable Viticulture, (PDF)
|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.
The module descriptions of the cluster-specific modules “Food” are available on mslscommunitycentre.ch.
Dr Benoit Bach
Competences in analytical chemistry, wine and spirit chemistry, role of oxygen chemistry in winemaking, microbiology and colloidal stability of wine
Dr Thierry Heger
Dr Ramon Mira de Orduna
Research activities and competencies in grape must and wine analysis, the study of microbial physiology and fermentation kinetics, and process automation
Dr Alexandre Mondoux
Lecturer of soil science and GIS since 2015
Competences in pedology, soil protection, GIS, drone mapping and processing software, image processing and analysis
Dr. Markus Rienth
Professor of viticulture since 2015
Research activities and competences in berry
Dr. Roland Riesen
Professor of enology since 2010
Competences in analytical chemistry and grape must and wine aroma chemistry and analysis
Professor of enology since 2009
Competences in winemaking techniques and processes, winery design
Laure Van Gysel
Lecturer in enology since 2012
Teaching and research focus: wine-tasting; winery design and sizing; sustainability in winery design and winemaking
Head of the Master Life Sciences
Dr. Roland Riesen
Route de Duilier 50
Case postale 1148