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  • OWU2 - Open Wine University 2

OWU2 - Open Wine University 2

Ref. 82004
CategoryAgronomy and agriculture
  • Duration: 5 weeks
  • Effort: 15 hours
  • Pace: ~3 hours/week
No open course runs

Description

Open Wine University is the viticulture and wine university open to all.

Created in 2015 by the University of Burgundy, the MOOC OWU1 was a pioneer in the field of viticulture and wine. Today, this MOOC returns with the version OWU2, including new content and activities, all fully available in four languages: French, English, Spanish and Chinese.

During this five-week course, participants will discover the many facets of wine.

After a few reminders on basic concepts, we will be asking whether wine is threatened by climate change, diseases or pests, and then we will explore the make-up of soils and how wine is made. Next, we will look at how ‘terroir’ develops and is promoted. Before the wine is ready to be served, we'll need to look at bottling and aging. We will be looking at wine economy and history. Finally, we will discover that wine communication is a world in its own right.

Format

Open Wine University is organized over 5 weeks.

There will be three lecture videos a week, each with its own quiz.

Throughout the program, participants are encouraged to create their own back label to describe a wine of their choice.
This activity is evaluated by the other students.

Prerequisites

This MOOC is open to all, with no prerequisites.

It is not necessary to have completed OWU1, to take OWU2.

Assessment and certification

Evaluation : weekly quizes, short written summaries each week, creation of a back-label (peer-reviewed).

A certificate of completion will be distributed at the end of the program.

Course plan

  • Week 1: Introduction

    • Between soil and climate
    • Wine micro-organisms
    • First steps in wine-tasting
      + winemaking of white and red wines
  • Week 2: Is wine in danger?

    • Climate and viticulture
    • Major grapevine diseases and pests
    • The global wine economy after the phyllioxera crisis
  • Week 3: Crafting wine

    • Geology and soils of Burgundian terroirs
    • Wine and microbial diversity
    • Wine markets
  • Week 4: Harnessing your terroir

    • Creating terroir in the context of viticulture
    • Special winemaking techniques, example of winemaking of "vins jaunes/yellow wines" from Jura
    • Wine flaws
  • Week 5: Final steps in getting the wine ready to be enjoyed

    • Wine bottling
    • Wine ageing
    • Wine: an approach for communication

Course runs

Archived

  • From May 23, 2018 to July 18, 2018
  • From May 23, 2018 to July 19, 2018
  • From May 23, 2018 to July 19, 2018

Course team

Marielle Adrian

Categories

Agronomy and agriculture
Program director. Professor of Vine Science, IUVV - uB

Sandrine Rousseaux

Categories

Agronomy and agriculture
Pedagogic coordination. Assistant Professor of Viticulture and Microbiology, IUVV - uB

Hervé Alexandre

Categories

Agronomy and agriculture
Professor of Microbiology and Enology, IUVV - uB

Jordi Ballester

Categories

Agronomy and agriculture
Assistant Professor of Sensory Analysis and Tasting, IUVV - uB

Benjamin Bois

Categories

Agronomy and agriculture
Assistant Professor of Viticulture and Climatology, IUVV - uB

Jean-Jacques Boutaud

Categories

Agronomy and agriculture
Professor of Communication and Information Science, UFR Langues et Comm' - uB

Claude Chapuis

Categories

Agronomy and agriculture
Associate Professor, Wine and Culture, School of Wine & Spirits Business - BSB

Christian Coelho

Categories

Agronomy and agriculture
Assistant Professor of Chemical Physics and Enology, IUVV - uB

Pierre-Yves Collin

Categories

Agronomy and agriculture
Assistant Professor of Geology and Sedimentology, UFR SVTE - uB

Jean-Pierre Garcia

Categories

Agronomy and agriculture
Professor specialized in viticultural terroirs, UFR SVTE - uB

Régis Gougeon

Categories

Agronomy and agriculture
Professor of Chemistry and Enology, IUVV - uB

Michèle Guilloux-Benatier

Categories

Agronomy and agriculture
Assistant Professor of Microbiology and Enology, IUVV - uB

Olivier Jacquet

Categories

Agronomy and agriculture
Research Engineer - PhD in History, IUVV - uB

Thomas Karbowiak

Categories

Agronomy and agriculture
Assistant Professor of Chemical Physics, AgroSup - uB

Olivier Mathieu

Categories

Agronomy and agriculture
Assistant Professor of Environmental Geochemistry, UFR SVTE - uB

Maria Nikolantonaki

Categories

Agronomy and agriculture
Assistant Professor of Wine Chemistry, IUVV - uB

Amélie Quiquerez

Categories

Agronomy and agriculture
Assistant Professor of Geomorphology, UFR SVTE - uB

Florent Schepens

Categories

Agronomy and agriculture
Professor of Sociology, UFR SLHS - UFC

Mathieu Thevenot

Categories

Agronomy and agriculture
Assistant Professor of Environmental Science, UFR SVTE - uB

Raphaëlle Tourdot-Marechal

Categories

Agronomy and agriculture
Assistant Professor of Microbiology and Enology, IUVV - uB

Sophie Trouvelot

Categories

Agronomy and agriculture
Assistant Professor of Vine Science, IUVV - uB

Organizations

Université de Bourgogne

Université Bourgogne Franche-Comté

License

License for the course content

Attribution-NonCommercial-ShareAlike

You are free to:

  • Share — copy and redistribute the material in any medium or format
  • Adapt — remix, transform, and build upon the material

Under the following terms:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • NonCommercial — You may not use the material for commercial purposes.
  • ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.

License for the content created by course participants

All rights reserved

"All rights reserved" is a copyright formality indicating that the copyright holder reserves, or holds for its own use, all the rights provided by copyright law.

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