3-day Program in Dijon This program focus on dealing geology and climate variability at the vineyard scale level and how to handle it; the biodiversity from plant material to crop cover; the management of Pinot noir and Chardonnay expression on various terroirs. This course also addresses collective and individual actions to enhance terroir-based brands. Please follow the steps listed bellow to register for Terroir and Vineyard Management Program: 1) Pre-registration on-line between now and november the 15th, 2019. Please clic here For all the information about this class, please read the complete program here. Contacts : Administrative Information: David LEMUHOT Terroir and Vineyard Management (3-Day Program) is complementary to Burgundy Winemaking Specificities (2-Day Program). Both sessions, totally in english, take place in February 2020, from 10th to 14th at Institut Jules Guyot (IUVV). Theses courses are complementary to the « Terroir and Vineyard Management » & “Bordeaux Winemaking specificities” training courses in Bordeaux. *Service commun de Formations Continue et par Alternance de l’Université de Bourgogne
2-day Program in Dijon This program focus on explaining the existing different winemaking strategies used for Pinot noir and Chardonnay. You will have the opportunity to perceive the impact of them into the wine’s profile thanks to wine tasting and lectures. Please follow the steps listed bellow to register for Burgundy Winemaking Specificities Program: For all the information about this class, please read the complete program. Contacts : E-mail : maria.nikolantonaki@u-bourgogne.fr Phone: +33 (0) 3 80 39 63 93 Administrative Information: David LEMUHOT Burgundy Winemaking Specificities (2-Day Program) is complementary to Terroir and Vineyard Management (3-Day Program). Both sessions, totally in english, take place in February 2020, from 10th to 14th at Institut Jules Guyot (IUVV). Theses courses are complementary to the « Terroir and Vineyard Management » & “Bordeaux Winemaking specificities” training courses in Bordeaux. *Service commun de Formations Continue et par Alternance de l’Université de Bourgogne
Conduite de distillation – Applications aux alcools de fruit, de céréales et de mélasse. Elaboration d’un whisky de maïs (bourbon) – Elaboration d’un rhum de galabé -Elaboration d’un Calvados – Vieillissement des spiritueux. Formation très dense sur 4 jours Pour plus d’informations, cliquez ici
Formation très dense sur 4 jours permettant d’acquérir les fondamentaux des procédés et étapes de distillation des produits d’origines vinique. Pour plus d’informations, cliquez ici
Les deux premières formations sont dispensées en anglais.
Terroir and vineyard management
Understanding the diversity, the enhancement of Terroirs and the viticulture in Burgundy
From February 10th to 12th, 2020
2) Reception of an agreement from SEFCA-uB* by email. Please sign it and send it back to the sender’s email address.
3) Confirmation of your registration from 25th to 29th november, 2019.
Course Manager : Dr. Benjamin BOIS
E-mail: benjamin.bois@u-bourgogne.fr
Phone: +33 (0) 3 80 39 62 61
E-mail: david.lemuhot@u-bourgogne.fr
Phone: +33 (0) 3 80 39 38 55 Burgundy winemaking specificities
Understanding the winemaking strategies for Pinot noir and Chardonnay in Burgundy
From February 13th to 14th, 2020
1) Pre-registration on-line between now and november the 15th, 2019. Please clic here.
2) Reception of an agreement from SEFCA-uB* by email. Please sign it and send it back to the sender’s email address.
3) Confirmation of your registration from 25th to 29th november, 2019.
Course Manager : Dr. Maria NIKOLANTONAKI
E-mail: david.lemuhot@u-bourgogne.fr
Phone: +33 (0) 3 80 39 38 55 Elaboration de Spiritueux
Elaboration de Spiritueux viniques
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