Training Structure
College of Sciences
Language(s) of Instruction
French
Overview
The oenologist guides and supervises the winemaking process in cooperatives and
wineries. They may also work in laboratories and research institutes, taking on roles in
research, consulting, and innovation—functions that are particularly crucial in addressing the new challenges facing
this profession.
In the viticulture and winemaking sector, they are the scientific expert.
The L3 DNO preparatory program is designed for students who wish to become oenologists and have a particular
interest in the sciences.
Between 90 and 100 percent in L3.
Success Rate
The Benefits of the Training Program
Nearly 100% of students who complete the DNO preparatory program go on to enroll in one of the French DNO centers, particularly the DNO in Montpellier, where the second year offers a work-study program.
Objectives
The goal of the DNO preparatory program is to provide students from
diverse backgrounds with a refresher in the sciences by helping them acquire a solid foundation of general theoretical knowledge—
—that is essential for a career as an oenologist, primarily in chemistry but also in biology.
It also aims to foster a scientific mindset, develop rigor and critical thinking,
enable students to solve new problems, and develop
interpersonal skills.
Expertise and Skills
This track in the chemistry major enables students to acquire specific disciplinary and technical skills:
—such as applying concepts to analyze and solve
problems in organic and inorganic chemistry, applied thermodynamics, and
analytical chemistry; adopting a multidisciplinary approach; master basic knowledge of molecular biology
; independently design and carry out an experimental approach incorporating
chemical and biological analytical methods while optimizing and validating the analytical techniques learned,
understand and interpret experimental results using scientific literature relevant
to the problem, and use statistical tools appropriate for biology),
-preprofessional (acquire organizational skills to manage projects,
define objectives and context, develop a sense of responsibility in the service of a project,
self-assess, analyze viticultural systems, gain knowledge of major issues related to
food science, lead a supervised professional project),
- interdisciplinary and linguistic (analyzing and synthesizing data for the purpose of
its use; using various tools, information and communication technologies
to process and produce information; be able to communicate in
English)
- interpersonal (learn to collaborate on projects, identify one’s strengths and
limitations within a group, take a step back from a situation, and rethink one’s
approach to interaction to foster cohesion)
Organization
Internships, supervised projects
This theoretical program is supplemented in the 6th semester by a mandatory internship at a company
or a university laboratory related to wine sciences.
Some course units include collaborative projects.
Finally, the generalist curriculum is supplemented by more technical assignments, such as the analysis of regional viticulture and winemaking systems
.
Program
Experimental Chemistry
6 creditsDescription of Variability 1
2 creditsFundamentals of Chemistry
10 creditsMolecular Biology
4 creditsAnalytical Chemistry of Volatile Compounds
4 creditsPhysiology
4 credits
Internship
4 creditsFood Science and Technology
2 creditsworkshops and MOOCs
2 creditsAnalytical Tools for the Characterization of VOCs
2 creditsFlavoring, Structure of Plant Biomolecules
6 creditsChemical Engineering
4 creditsTechnical Assignments: Analysis of Viticulture and Winemaking Systems
2 creditsEducational field trips, TER trains, conferences
4 creditsEnglish, 12th Grade, DNO Prep
2 creditsBacteriology
2 credits
Admission
Admission Requirements
Applications can be submitted through the following platforms:
- French and European students: Follow the application process on the University of Montpellier 's e-candidat portal:
- International students from outside the EU: Follow the “ Études en France” procedure
Target Audience
Admission to the L3 DNO preparatory program is intentionally open to a diverse range of applicants: students from IUT chemistry programs,
IUT biological engineering programs, various L2 programs, CPGE/BCPST programs, or those changing tracks from engineering schools
are eligible to apply for this program. The faculty is also strongly committed to
ensuring that this program remains accessible to motivated students from the most technical fields (primarily BTS
viticulture and oenology).
The L3 DNO preparatory program also successfully welcomes working professionals who, after an initial
career, wish to change career paths through continuing education.
The introduction of this work-study program further broadens the target audience to include candidates
who have earned 120 ECTS credits in scientific and economic studies or equivalent skills
acquired through professional experience and recognized through the Validation of Acquired Experience (VAE) process.
The application selection process consists of two stages: an initial screening of applications (submitted electronically via
on the Faculty of Sciences website starting in early May), followed, if necessary, by
a motivational interview covering, among other things, prerequisites in chemistry.
Mandatory Prerequisites
Open-mindedness, ability to think abstractly, scientific curiosity, a desire to excel, adaptability,
and a willingness to work in a team.
Recommended Prerequisites
Periodic Table of the Elements, concept of valence electrons, basic concepts
of atomic theory, calculation of oxidation states, basic concepts of chemical reactivity:
identification of acid-base reactions and redox reactions, calculation of concentrations,
dilution, nomenclature in organic chemistry, “static” stereochemistry, electronic effects, and
molecular polarity.