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ENS/WGS 385 Applied Sustainable Wine Production and Sensory Analysis
Study + Internship in Aix-en-Provence Program
Aix-en-Provence, France
Dates: late Aug 2025 - mid Dec 2025
ENS/WGS 385 Applied Sustainable Wine Production and Sensory Analysis
OVERVIEW
CEA CAPA Partner Institution: IAU
Location: Aix-en-Provence, France
Primary Subject Area: Sustainability
Instruction in: English
Course Code: ENS/WGS 385
Transcript Source: Partner Institution
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
Prerequisites: ENG 101 or equivalent, and WS 101 or concurrent enrollment in ES 201; or the equivalent of six (6) credit hour college-level introductory STEM courses; or instructor permission.
DESCRIPTION
This course is designed to give practical experience in the production of wine. From the moment the grapes are harvested, pre-fermentation, fermentation and post- fermentation procedures, until the wine is put into barrels for extended aging. The course is also designed to give students the necessary sensory analytical skills to be able to detect the proper evolution from grape must to wine.