Abstract:

Objective:
This study evaluates the effectiveness of a "grape-to-glass" pedagogical approach that utilizes semi-industrial winemaking facilities to bridge the gap between academic theory and professional practice.

Methodology:
The program employs an experiential, hands-on learning model where students manage the entire winemaking lifecycle. Over the course of a vintage, students execute essential operations—including grape harvesting, quality control, fermentation management using industrial-scale machinery, and chemical parameter analysis. The curriculum culminates in stabilization, bottling, and the implementation of digital transparency tools, specifically QR-based e-labeling for process and composition disclosure. The pedagogical impact and technical proficiency were assessed through both internal performance metrics and external validation via participation in an international wine competition (Baco Awards).

Results:
Participation in this semi-industrial environment significantly enhanced student motivation and mastery of complex winemaking processes. The practical efficacy of the training was validated by the commercial quality of the student-produced wine, which achieved a score of 84.5/100 at the Baco Awards. Furthermore, the program demonstrated strong industrial valorization, evidenced by the successful recruitment of participants by leading firms within the viticulture sector.

Conclusion:
The integration of semi-industrial facilities into the winemaking curriculum is a robust pedagogical strategy that accelerates the acquisition of professional competencies. This model effectively prepares students for the labor market by fostering a comprehensive understanding of industrial winemaking, ensuring they possess the technical and analytical skills required for high-level commercial production.

Keywords:

Industrial competences, practical training, semiindustrial facilities, experimental winery, commercial valorization.