The Oenology Department of the Engineering School of Changins

FOOD TECHNOLOGY 274 CHIMIA 2002, 56, No. 6

Chimia 56 (2002) 274Ð275 © Schweizerische Chemische Gesellschaft ISSN 0009Ð4293

Sebastien Fabre*

Abstract: The Engineering School of Changins, as part of the University of Applied Sciences of Western Switzerland (HES-SO), is the only one In Switzerland to provide an Oenology Department. The course lasts six semesters with an additional semester for the dissertation. The Engineering School of Changins has de- veloped an applied research activity, supporting small and middle-size enterprises (SME) of the oenology sector. The goal is to improve the quality of wine in Switzerland. The Engineering School of Changins has always worked to serve the wine-making industry with advice and assistance, performing expert evaluations and analyses. Keywords: Analysis · Applied research · Oenology · Services · Studies

The Engineering School of Changins, 1. The Oenology Department ¥ state services and administrative which is one of the partners of the HES-SO authorities, (Haute Ecole Spécialisée de Suisse Occi- HES Oenologists have a high level of ¥ and in education and awareness-raising. dentale Ð Specialist Higher Education Insti- professional knowledge of viticulture, good tute of Western Switzerland), has been of- quality grape production, vinification tech- fering studies in oenology up to HES level niques, care of wine and the management 2. The Course since 1998. It is the only school in Switzer- skills necessary to run a business within the land to offer this course. viticulture and oenology industry. The oenology course lasts for three years and is based on the gradual and pro- HES Oenologists go on in their profes- gressive acquisition of relevant knowledge, sional life to: know-how, and skills. ¥ participate in research and other projects Some students will have begun to learn related to efficient grape production and about the wine industry before beginning vinification techniques; the course, either through work experience ¥ make use of their technical and eco- or after a year of work experience place- nomic knowledge in the fields of viti- ments in the sector. culture and oenology; During the first year of study, work fo- ¥ advise and provide support to other pro- cuses on perfecting previous knowledge in fessionals within the fields of viticulture the following subjects: maths, French, Eng- and oenology, including in terms of lish, German, biology, physics, and chem- management and planning. istry. New subjects are also introduced: ge- ology, pedology, law, economics, ecology, Career Opportunities and statistics. *Correspondence: Dr. S. Fabre HES Oenologists specialised in viticulture During the second year of study, stu- Professor of Oenology and oenology will often find work with: dents are taught the basic skills of the oe- Head of the Oenology Department of Changins The Changins Engineering School ¥ grape and wine producers, nologist via theoretical study, demonstra- CH–1260 Changins ¥ commercial companies, tions, practical training, visits, and semi- Tel.: +41 22 363 40 50 ¥ advisory agencies, nars. Fax: +41 22 361 35 88 E-Mail: [email protected] ¥ professional organisations, During the third year of study, students http://www.eichangins.ch ¥ research centres, are able to perfect their theoretical and FOOD TECHNOLOGY 275 CHIMIA 2002, 56, No. 6 practical knowledge of production tech- Ð Changins Agronomic Research niques and aspects of oenology. Group) are working together to select varieties of pediococcus that would be The topics studied are: suitable for use in practice. Viticulture, soil science, grape phyto- ¥ Automated alcoholic fermentation pathology and parasitology, the mechanisa- management. The Engineering Schools tion of viticulture. of Changins, Yverdon (microtechnolo- Vinification techniques, wine micro- gy) and Geneva (electronics) are work- biology, wine analysis, cellar technology, ing together to perfect a system of IT tasting and sensory analysis, distillation, control for the alcoholic fermentation wine microbiology and practical cellar and process that would enable the oenolo- laboratory work, selected areas within viti- gist to manage different types of alco- culture and oenology, case analyses, and holic fermentation. The basis for this exercises. work is the development of a simple and One-week seminars are also organised reliable density sensor. enabling students to gain greater knowl- ¥ The ‘Casks’ project involves the study edge of individual subjects such as IT, ecol- both of our wine-growing and forest ogy, grape-picking, management, sensory soils to achieve an optimum end prod- analysis, viticulture, viticulture in German- uct, i.e. Swiss wine stored in Swiss oak speaking Switzerland (courtesy of the Wä- casks. This project is based on a part- denswil Engineering School), separation nership between the Engineering techniques (courtesy of the Valaisanne Schools of Changins and Valais, the Higher Education Institute in Sion), soils, Wood Sciences Department of the ETH setting up a business, and cellar manage- Zürich, the forestry authorities of differ- ment. ent cantons as well as various Swiss During the seventh semester, the stu- cooperages and wine cellars. The aims dents are required to write a dissertation on of the project are: 1) to determine the in- a topic proposed by a teacher, researcher or fluence of the origin and variety of oak professional within the sector. This topic planted on the quality of the wood used must relate in some way to the problems of to make the casks by measuring differ- the industry. ent morphological, physical and chemi- cal parameters; 2) to assess the effect of the merrain drying process and the cask 3. Applied Research at the heating process on the flavours provid- Changins Engineering School ed by the oak wood; 3) to measure the amounts of these ingredients in wines As we know, universities devote a lot of stored in casks; 4) to optimise the con- their time to basic research. The HES ditions under to which wines are stored schools, on the other hand, have been en- in casks, in particular in terms of the trusted with developing applied research best matches of wood and variety of projects in close co-operation with the grape; and 5) to introduce an oak trace- country’s businesses, above all small and ability concept from tree to cooperage. middle-size enterprises (SME), which often do not have sufficient funds to run their own research and development projects. 4. Serving the Industry The following are examples of current research projects: The Changins Engineering School has ¥ Development of a colorimeter/neph- always worked to serve the wine-making elometer for use in oenology. The Ge- industry. Oenologists working for small neva (electronics) and Changins Engi- and large wine cellars alike, cork manufac- neering Schools have pooled their skills turers, and wine traders all know that they and resources to design a measuring in- can rely on the support of the Changins En- strument for use in oenology that will gineering School for advice and assistance. assist oenologists in making decisions In particular, the School solves vinification during the vinification process. The problems, supports these professionals in patented meter is the first to combine their work and carries out expert evalua- the functions necessary both for neph- tions related to all of the aspects of oenolo- elometry and colorimetry measure- gy and wine technology and microbiology. ments. ¥ Study into the potential of pediococcus Received: April 23, 2002 in terms of the malolactic fermentation of wine. The Engineering Schools of Changins and Valais and the RAC (Recherche Agronomique de Changins