Objectives
Understanding the management of dissolved gases from harvest reception to bottling.
Periods
Dates: 5 June 2025
Duration and timetable: 1 day or 7 hours
Price
350 euros TTC - (lunch included)
Public, prerequisites
- Winegrowers, Merchants, Brokers, Oenologists, Technical managers, Cellar masters
- Basic knowledge of winemaking processes
Level
Professionnal
Number of places
- Minimum : 9 participants
- Maximum : 20 participants
Program
- Oxygen and CO2 supply and management
- Handling measurement tools: oximeter/carbodoser
- Tasting
Target skills
Trainers
Details
Contact
Be able to modulate gas inputs during white and red winemaking.
- Remy GHIDOSSI, ISVV Professor
- Claudia NIOI,Associate professor ISVV
- Alexandre Pons, Researcher ISVV-Seguin Morea
Teaching methods
- Presentations with discussions and exchanges
- Distance learning available
- Trainee booklet
Validation procedures
- Certificate of achievement
- Placement test
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