Université de Bordeaux
 

Timetable & learning outcomes

The current scientific, technical and economic issues facing the wine and sake industries will be delivered remotely by experts, who will also outline current research questions and new evolutions for these disciplines. Tutored work sessions will allow participants to develop research ideas for project proposals in their areas of expertise.

The program consists of 5 half-day sessions of distance training and covers a wide range of topics, including:

 Topic 1 - Introduction to oenology and sakeology, as well as the current challenges in the industry

 Topic 2 - Producing sake rice and wine grapes: frontiers of science, challenges and opportunities

› Topic 3 - Controlling microorganisms and fermentations: frontiers of science, challenges and opportunities

 Topic 4 - The products: quality, regulation, sales: frontiers of science, challenges and opportunities

 Topic 5 - The consumers: frontiers of science, challenges and opportunities

Tentative program

Please note: sessions will take place between 08.00 and 13.00 CEST each day. Some self-guided work may be required throughout the summer school.

Monday

September 6th

Tuesday

September 7th

Wednesday

September 8th

Thursday

September 9th

Friday

September 10th

08.00 - 08.15

Welcome and introduction

Prof. Alain Blanchard, Prof. Patrick Lucas, Prof. Kazushi Suzuki

08.00 - 09.00

Topic 2 - Oenology
Grape ripening : process and tools to define the harvest date

Dr. Amélie Rabot

08.00 - 08.30

Topic 3 - Oenology
Wine yeasts: present challenges

Dr. Philippe Marullo

08.00 - 09.00

Topic 4 - Oenology
Quality, typicity and authenticity

Prof. Philippe Darriet, Prof. Stéphanie Marchand-Marion

08.00 - 09.00

Topic 5 - Oenology
Wine consumers and experimental economy

Dr. Eric Giraud-Héraud

08.15 - 09.15

Topic 1 - Oenology
Introduction to oenology

Prof. Philippe Darriet

09.00 - 09.20

Topic 2 - Sakeology
Summary of raw materials for sake brewing

Prof. Dai Hirata

08.30 - 09.00

Topic 3 - Oenology
Wine bacteria: present challenges

Prof. Patrick Lucas

09.00 - 09.20

Topic 4 - Sakeology
Introduction to sake globalization

Dr. Yasuyuki Kishi

09.00 - 09.20

Topic 5 - Sakeology
Nutrients and bioactive compounds in sake and sake lees

Dr. Yoshito Kakihara

09.15 - 09.45

Topic 1 - Sakeology
Introduction to sakeology

Prof. Kazushi Suzuki

09.20 - 09.40

Topic 2 - Sakeology
Rice as raw materials of sake brewing

Dr. Takuji Miyamoto

09.00 - 09.30

Topic 3 - Sakeology
Summary of sake brewing

Prof. Dai Hirata

09.20 - 09.40

Topic 4 - Sakeology
Introduction to sake regulations in Japan

Hideo Watanabe

09.20 - 09.40

Topic 5 - Sakeology
We are built on healthy cells

Dr. Mami Sato


09.45 - 10.15

Topic 1 - Sakeology
Outline of the Niigata Sake Brewers Association

Prof. Dai Hirata

09.40 - 10.00

Topic 2 - Sakeology
Development of high temperature stress tolerant sake rice

Prof. Toshiaki Mitsui

09.30 - 10.00

Topic 3 - Sakeology
Microorganisms for sake brewing

Dr. Ikuhisa Nishida

09.40 - 10.00

Topic 4 - Sakeology
History of sake

Dr. Yuki Hata

09.40 - 10.00

Topic 5 - Sakeology
Alcohol consumption and diabetes mellitus

Dr. Masahiko Yamamoto


10.15 - 10.30

Break

10.00 - 10.15

Break

10.00 - 10.15

Break

10.00 - 10.15

Break

10.00 - 10.15

Break


10.30 - 13.00

Tutored session

10.15 - 13.00

Tutored session

10.15 - 13.00

Tutored session

10.15 - 13.00

Tutored session

10.15 - 11.15

Tutored session

11.15 - 11.30

Break

11.30 - 13.00

Virtual tasting session (sake and wine) and closing event

Expertise upon completion

This course is a unique opportunity for participants to acquire multidisciplinary skills in sakeology and oenology and to participate actively in scientific projects in order to meet the current challenges of the sake and wine industries.

A certificate of participation will be awarded to students upon completion of the course.


Program may be subject to change.



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