From technical knowledge to professional practices, students will get a broader perspective in viticulture and enology, with particular focus on sensory analysis.

Our Bachelor’s degree in Viticulture and Enology will allow graduates to:

> Become a skilled professional in the global wine industry
> Participate in projects related to international viticulture and winemaking techniques
> Provide  technical advice  and support to other wine industry professionals
> Acquire specific knowledge  in sensory analysis


– Grapevine physiology
– Ecophysiology
– Vineyard management


– Transforming grape juice into wine (fermentation science)
– Aging
– Bottling


– Tasting rules
– Physiology of taste
– Varietal, fermentative and ageing aromas
– Off odours

6 MONTHS / Bordeaux Sciences Agro & EPL Bordeaux Gironde

2 WEEKS / AgroSup Dijon (Burgundy)

2 WEEKS / Montpellier SupAgro

1 WEEK / Ensat Toulouse

10 months including a 3 month internship in a winery/vineyard. Format : Full-time.

>>> Completed 2nd year of undergraduate studies (equivalent to French “BAC + 2” Level or U.S. associate degree of 2 years) in biology, chemistry, biochemistry, microbiology, fermentation and/or food sciences, agriculture, mathematical, and physical sciences
>>> English language proficiency at CEFR level B2

> Winemaker
> Vineyard manager
> Wine estate manager
> Technical consultancy, experimentation, control and auditing
> Managing projects for professional or public institutions and organizations


Georgia LYTRA – Ph.D., Ass. Prof. of Enology
Tel. +33 (0)5 57 35 86 29
Jean-Christophe BARBE – Ph.D., Prof. of Enology
Tel. +33 (0)5 57 35 38 73