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Commission Ii: Resolution: Oeno 2/91 Oenologist Training Programmes
Commission Ii: Resolution: Oeno 2/91 Oenologist Training Programmes
Commission Ii: Resolution: Oeno 2/91 Oenologist Training Programmes
DRAFT
CORE REQUIREMENTS OF AN OENOLOGIST TRAINING PROGRAMME
COURSE STRUCTURE
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THEORETICAL TRAINING
A - Mathematics, F - Biochemistry,
B - Physics, G - Biology,
C - Physical chemistry, H - Microbiology,
D - Inorganic chemistry, I - Introduction to information technology,
E - Organic chemistry, J - Foreign languages.
SUPERVISED PRACTICAL TRAINING IN THE ABOVE DISCIPLINES
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A - MATHEMATICS
l. – General mathematics
1.1. Functions
1.1.1. Functions of a real variable
Limits. Continuity. Differentiable functions. Study of elementary functions.
Taylor's formula. Limited developments.
Definite integrals. Calculation of primitives.
Definite integral of a continuous function on an interval.
First-order and second-order linear differential equations with constant coefficients.
1.1.2. Function of several variables: partial and total derivatives
1.1.3. Linear algebra
Finite-dimensional vector spaces.
Linear applications; matrix calculation.
Determinants; linear systems.
Eigenvalues and eigenvectors.
1.1.4. Vector analysis: scalar, vector and mixed products. Gradient, divergence, curl.
B - PHYSICS
l. - Metrology
1.1. Measurement of quantities. Systems. Units.
1.2. Errors and approximations in measurements and calculations.
ll. - Mechanics
2.1. Equilibrium. Free point under the influence of several forces, general resultant.
2.2. Solid body rotating around an axis. Centre of gravity.
2.3. Stable, unstable and indifferent equilibria.
2.4. Acceleration; definition of mass. Relationship between weight and mass.
2.5. Equilibrium of a heavy body.
2.6. Levers and balance, stability, precision, sensitivity, trueness.
2.7. Work, power, potential energy, kinetic energy, mechanical energy.
2.8. Material point mechanics: kinematics, dynamics, applications in some simple cases (falling
bodies, harmonic oscillator).
Ill. - Energetics
3.1. Energetics: mechanical energy, heat energy, calorimetry, changes in deviations.
3.2. Basic principles of thermometry. Quantity of heat, calorimetry.
3.3. Modes of heat transfer.
3.4. Principle of conservation and degradation of energy.
3.5. Expansion of solids and liquids.
IV. - Electricity
4.1. Mechanics of passage of current through metal and electrolytic conductors. Resistance,
Ohm's laws.
4.2. Electrostatics. Direct current. Alternating current.
Electrical and magnetic properties of matter.
Electromagnetism.
Electronic principles. Peltier effect.
Application: NMR spectrometry.
V. - States of matter
5.1. Gaseous state: Mariotte's law, kinetic theory of gases, equation of state for a perfect gas.
Partial pressure. Dalton's law. Solubility of gases.
5.2. Liquid state: intermolecular forces, surface tension, flow, viscosity.
5.3. Crystalline state.
5.4. Change in state. Fusion and solidification, supercooling, glass. Vaporisation and liquefaction.
Sublimation, freeze-drying.
5.5. Solutions. Diluted solutions: case of electrolytes.
Concentrated solutions: osmotic pressure, cryoscopy.
Solid solutions: eutectics.
VI. - Optics
6.1. Geometrical optics.
Basic principles of geometrical optics.
Principles of image and stigmatism.
Mirrors and dioptres.
Thin lenses.
The eye.
The microscope.
6.2. Wave optics.
Principles of wave optics.
Light interference phenomena.
Analysis of light. Study of colour.
Diffraction phenomena. Influence on the resolution limit of optical instruments.
Polarisation of light.
Crystalline polarisation. Polarising microscope.
Rotary polarisation. Polarimetry.
VII. - Atomic and particle physics
Structure of the nucleus; Radioactivity; Nuclear reactions; Particulate aspects of matter.
C - PHYSICAL CHEMISTRY
I. - Thermodynamics
1.1. First principle and applications.
Internal energy and enthalpy. Temperature-dependent variations. Calorific capacities.
1.2. Laws of equilibrium constants
Variation dependent on temperature and pressure parameters.
Applications:
Homogeneous gaseous systems.
Heterogeneous systems.
1.3. Chemical potential
Systems containing mixtures.
Free enthalpy and chemical potential. Application to chemical equilibria.
1.4. Unary systems.
Study of the pure body. Clapeyron's equation.
1.5. Binary systems.
Raoult's and Henry's laws. Isobars: perfectly homogenous systems, eutectics and cryometry.
Osmometry.
lll. - Kinetics
Basic principles of mechanisms and reactions. Orders of reaction.
E - ORGANIC CHEMISTRY
l. - General organic chemistry
1.1. Structure and general characteristics of organic compounds.
1.2. Elements of stereochemistry.
1.3. Electronic effects.
1.4. Classification of reagents and reaction mechanisms.
ll. - Study of the main functions and applications in Biochemistry and Biology
2.1. Alkanes. Alkenes. Alkynes.
2.2. Alcohols. Phenols.
2.3. Aldehydes. Ketones. Quinones. Carbohydrate compounds.
2.4. Acids and derived functions.
2.5. Organic nitrogen compounds.
2.6. Organic halogen derivatives. Organometallics.
2.7. Cyclic compounds. Terpenes.
F- BIOCHEMISTRY
I. - Structure and properties of molecules that make up living organisms
1.1. Proteins. Nucleic acids.
1.2. Carbohydrates.
1.3. Lipids.
ll. - Enzymology
G - BIOLOGY
l. - Plant biology
1.1. Cytology and plant anatomy.
1.1.1. Microscopic structure and infrastructure of plant cells; main differences compared with animal
cells.
1.1.2. Basic principles of the biochemical composition and biophysical properties of the main cell
components.
1.1.3. Reproduction (mitosis and meiosis).
1.1.4. Differentiation and organisation of different cellular tissues.
1.2. Studies of vascular plants.
1.2.1. Fundamental organs of vascular plants, from a morphological and anatomical perspective;
main features of embryogenesis and morphogenesis of these vegetative organs.
Growth: branching of the stem; phyllotaxis; buds and various shoots; leaves; roots.
1.2.2. Vegetative reproduction
Organs involved in sexual reproduction; inflorescence; flowers; fruits and seeds; stages of
sexual differentiation in flowers; floral biology; fecundation.
1.2.3. Comparison of Pteridophyta, Gymnosperms and Angiosperms.
Wherever possible, use of the vine as an example is recommended, both in lessons and practical
work.
1.3. Studies of non-vascular plants.
Fundamental characteristics of Bryophytes, lower and higher fungi; green and red algae,
cyanophytes and bacteria (introduction to the concept of viruses); main features of their living
conditions, structure and reproduction, leading to the essential principles of alternation of
generations and the corresponding stages of sexual differentiation.
1.4. Phytopathology.
H. – MICROBIOLOGY
Organisation of prokaryotic and eukaryotic cells.
Genetics of microorganisms (recombinations, mutations).
The classification criteria for microorganisms (morphological, biochemical, genetic).
The major microbial groups: bacteria, yeasts, filamentous fungi.
Microbial metabolism: carbon metabolism, nitrogen metabolism, energy metabolism.
Microbial growth laws and genetic regulation of growth.
Principle of aseptic work and monosporic cultures.
J - FOREIGN LANGUAGES
THEORETICAL TRAINING
A. VITICULTURE
B. OENOLOGY
I. Processing of grapes into wine. Wine microbiology.
II. Composition and production of wine.
III. Processing and treatment of wine.
IV. Oenological engineering.
V. Analysis and monitoring of must and wine.
VI. Products and coproducts derived from the vine and wine.
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The programme set out in detail below represents the minimum oenologist training programme.
A. - VITICULTURE
l. – Basic elements
History of vineyard establishment.
Systematics of Vitaceae.
Genetics of different varieties, clonal selection, hybridisation, crossing and other methods of
DNA transfer.
Ampelographic characteristics of varieties.
Rootstocks and scions; in-depth study of the main vine varieties of the region.
Problem of choosing a vine variety depending on environmental conditions, the type of product
sought, legislative requirements, etc.
lll. - Ecology
3.1. Climatology.
Climate factors.
Vine climatology.
3.2. Pedology.
Origin of soils, pedogenesis factors.
The fundamental components of soil.
Physical, chemical and physicochemical properties of soils (texture, structure, water balance,
clay-humus complex, etc.).
Deficiencies and excesses.
Biology of soils, soil flora and soil fauna.
Vineyard soils. Influence of soil on vine physiology and wine composition.
3.3. Applications.
Plants as indicators of environmental conditions.
Choice of rootstocks and vine varieties, vine training systems.
IV. - Vine cultivation
Reproduction processes.
Planting.
Vine size.
Maintenance tasks.
Annual soil maintenance, chemical weed control, green covering and irrigation.
Manuring.
Cultivation in particular environments.
Consequences of cultivation techniques on yield and quality.
B. - OENOLOGY
l. - Processing of grapes into wine
1.1. Study of raw materials, Description and Biochemistry:
Description of the grape cluster and berry.
Maturation phenomena of the berry.
Origins and biosynthesis pathways of organic acids from sugars, phenolic compounds
and nitrogen compounds.
Influences of climate and growth conditions.
Maturity indices and models predictive of the harvest date, quality and quantity.
Variations in the composition of must.
Respective influences of components of mature grapes on wine production, composition and
preservation.
Influence of various parasites (insects, fungi) on the composition of must and wine.
1.2. Technology
1.2.1. Pre-fermentative treatments and phenomena.
Enzymatic activities.
Study of oxidoreductases, pectinases, proteases, lipases, invertases, etc.
Technological consequences.
Exchange phenomena.
Colloidal phenomena.
Harvest, transport.
Mechanical treatments of the harvest: crushing, destemming, transfer, pressing.
Sulphiting.
Temperature control.
Must clarification.
Correction of raw materials (enrichment, acidification, deacidification, etc.).
Yeasting.
1.2.2. Fermentations.
1.2.2.1. Yeasts.
Yeast cell. Ecology. Taxonomy of yeasts.
Concept of species.
Genetic isolation and identification of yeasts, and selection.
Yeast metabolism.
Influence of physicochemical and biological factors.
1.2.2.2. Alcoholic fermentation.
Description of aerobic and anaerobic phenomena.
Growth and fermentation.
Biochemistry of fermentation.
Fermentation balance.
Bacteria.
Lactic and acetic bacteria. Ecology. Taxonomy.
Isolation and growth. Metabolism. Influence of environmental conditions.
1.2.2.3. Malolactic fermentation.
Description of the phenomenon. Biochemistry of fermentation.
Fermentation conditions.
1.2.3. Winemaking.
1.2.3.1. Red winemaking.
Maceration phenomena:
Different tank systems. Management of winemaking.
Pumping-over. Aeration. Normal and abnormal conditions.
Stuck fermentations. Action of bacteria.
Temperature control.
Running-off. Pressing.
Free-run and press wine.
Continuous winemaking. Winemaking using carbonic maceration. Winemaking using heat
treatment of the harvest.
Other processes.
1.2.3.2. White winemaking.
Techniques for must extraction.
Racking must.
Inoculation.
Management of fermentation. Temperature and aeration conditions.
Production of dry wines. Skin maceration.
Production of sweet wines and wines derived from overripe grapes with or without the action
of Botrytis cinerea.
1.2.3.3. Rosé winemaking.
Processed using partial bleeding by draining, whole-cluster pressing.
1.2.3.4. Winemaking using altered harvests.
Different alterations (rot, hail, etc.).
Appropriate remedial measures.
1.2.3.5. Special winemaking.
Natural sweet wines and liqueur wines.
Sparkling wines.
Flor or film wines.
Wines on lees.
This chapter will be oriented towards the productions characteristic of the country in question.
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Techniques with an asterisk should be addressed at least in principle.
6.9. Analysis and monitoring of vine and wine products and other derived products.
Interpretation of results.
2.1. Supply.
2.2. Demand.
2.3. Prices.
2.4. Consequences (regulation, institution, exchanges, perspectives).
IV. - Marketing
4.1. Definition and Methodology (surveys, polls, studies).
4.2. The Marketing Mix (price, product, promotion, place of distribution).
4.3. Marketing and the export market.
V. - Accounting, Management
5.1. Accounting and monitoring.
5.2. Management.
5.3. Financing and investment.
5.4. Information technology systems.
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D. - VITIVINICULTURAL LAW AND LEGISLATION
I. General regional, national and international aspects.
II. Legislation relating to food products. Applications to products of viticultural origin as well as
spirituous beverages.
III. Employment law, economic law. Commercial law. Tax law. Expertise, etc.
IV. Rights and obligations of oenologists.
F. - FOREIGN LANGUAGES
Continued practice of one or several foreign languages.
SUPERVISED WORK
Viticulture.
Applied oenology and microbiology.
Oenological engineering.
Chemical and microbiological analysis and monitoring.
Sensory analysis.
INTERNSHIP
The obligatory practical internship, of a minimum duration of 4 months, should give students the
opportunity to at least partially follow grape maturation, wine production, its analysis and the different
stages preceding its commercialisation. An obligatory report of the internship should be written up,
with its presentation being left to the initiative of each State.
This internship is an integral part of the course but is not included in the number of hours.
The organisation of the internship is also left to the initiative of each country.
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This programme provides a general framework that each country may adapt to its particular case.