[Pharmacy, one of the emerging sources of new science of technology]

Linking pharmacy and oenology seems to be paradox. The school of Medicine and Pharmacy owe their fame to the historical context of the Languedocian Universities. The role of their naturalist professors is less known. Dr Chaptal's thesis discusses the wine chemical constituents. In 1801 he published a book entitled "the Art of making, managing and perfecting wine", inventor of a distillation machine, his name become an eponym "the chaptalisation", which is specific process, for regions less exposed to sunlight, showing that sugar in the must is needed to obtain alcohol. Jules Emile Planchon, professor of botanic science at the Superior School of Pharmacy will discoverer the parasite disease of the phylloxera, a parasite that destroy vineyards. The cure will be the American grafting. The list of professors who worked on vineyards related frauds and diseases is long. Once Analytical chemistry has become part of the curriculum universities, pharmacists, started investigating wine analysis. It will be part of Bromatology, the science of food ingredients. Pharmacists were then able to carry out the first wine analyses sin their laboratory. It is at that time that Paul Jaulmes, professor of Analytical Chemistry who became Director of the international office of vineyards and Wine (OIV) proposed alongside Prof Nègre, director of the National School of Agronomy, the initiation in 1955 of a new diploma oenology. As a renowned toxicologist, Prof. Jaulmes will lead the committee in charge of the oenology Standards.