Université de Bordeaux
 

Timetable & learning outcomes

The current scientific, technical and economic issues facing the wine and sake industries will be presented 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.

Tentative program

Monday

August 29th

Tuesday

August 30th

Wednesday

August 31st

Thursday

September 1st

Friday

September 2nd


08.30 – 09.00

Transport to ISVV

08.30 – 09.00

Transport to ISVV

08.30 – 09.00

Transport to ISVV

08.30 – 09.00

Transport to ISVV

08.30 – 09.00

Transport to ISVV

09.00 – 10.00

Welcome and introduction

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

09.00 – 09.30

Summary of raw materials for sake brewing

Prof. Dai Hirata

09.00 – 10.00

Summary of sake brewing

Prof. Dai Hirata

09.00 – 10.00

Introduction to sake globalization

Dr. Yasuyuki Kishi
 

09.00 – 10.00

Nutrients and bioactive compounds in sake and sake lees

Dr. Yoshito Kakihara

10.00 – 11.30
 
Introduction to sakeology 

Prof. Dai Hirata
Prof. Kazushi Suzuki

09.30 – 10.30

Fertilizer management and the stem strength of rice

Dr. Takuji Miyamoto

10.00 – 11.00

Microorganisms for sake brewing

Dr. Ikuhisa Nishida

10.00 – 11.00

Introduction to sake regulations in Japan

Mr. Hideo Watanabe

10.00 – 11.00

We are built on healthy cells

Dr. Mami Sato

10.30 – 11.30

History of sake

Dr. Yuki Hata

11.00 – 12.00

Innovation in wine yeast selection

Dr. Philippe Marullo

11.00 – 13.00

Sake tasting event

11.00 – 12.00

Diabetes and alcohol consumption

Dr. Masahiko Yamamoto 

11.30 – 13.00
 
Introduction to oenology

Prof. Philippe Darriet

11.30 – 12.30

Grape ripening: process and tools to define the harvest date

Dr. Amélie Rabot

12.00 – 13.00

Wine microorganisms and the microbial terroir concept

Prof. Patrick Lucas

12.00 – 13.00

Wine quality and typicity

Prof. Philippe Darriet

12.30 – 13.00

Sake tasting session

13.00 – 13.30

Wine tasting session

13.00 – 14.00

Lunch 

13.00 – 14.00

Lunch

13.00 – 14.00

Lunch

13.00 – 14.00

Lunch

13.30 – 14.30

Closing and lunch

14.00 – 14.30

Transport to Xtrafort

14.00 – 15.00

Sake perception by French consumers

Prof. Jean-Philippe Galan

14.00 – 15.00

Preparation of the sake tasting event

14.00 – 15.00

Wine consumer studies

Dr. Eric Giraud-Heraud

14.30 – 15.00

Transport to "La Cité du Vin"

14.30 – 16.00

Visit of Xtrafort and wine tasting

15.00 – 16.30

Bottle labeling and eye-tracking

Dr. Fabrice Cassou

15.00 – 16.30

Transport to Cognac

15.00 – 17.00

Wine/sake tourism

Prof. Tatiana Chameeva Bouzdine

15.00 – 19.00

Free visit of "La Cité du Vin"

16.00 – 16.30

Transport to Laffort

16.30 – 17.30

Preparation of the sake tasting event

16.30 – 17.30

Visit of Martell

16.30 – 18.30

Visit of Laffort

17.30 – 18.30

Visit of the ISVV and the INRAe experimental vineyard

17.30 – 18.30

Cognac tasting session
(Martell)

17.00 – 17.30

Return to hotel

18.30 – 19.00

Transport to dinner

18.30 – 19.00

Transport to dinner

18.30 – 19.30

Sake tasting session
(Martell)

19.00 – 19.30

Transport to dinner

19.00 – 19.30

Walk to dinner

19.30 – 21.00

Dinner

19.30 – 21.00

Dinner

19.30 – 21.00

Dinner
(in Cognac)

19.30 – 21.00

Dinner

19.30 – 21.00

Dinner
Return to hotel Return to hotel Return to hotel Return to hotel Return to hotel

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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