The course addresses students within horticulture, agriculture and food science and technology. A fundamental and applied understanding of wine cultivation and processing will be given and the complex effects on final wine quality will be elaborated.

Students will through hands on experiments expand the theoretical comprehension of quality components in wine from a genetic, physiological, biochemical, microbiological and organoleptic perspective. The course addresses these aspects in relation to possibilities and limitations faced in cool climate winegrowing regions.

After completing the course the students will be able to:

 Knowledge
-describe the biological and technological basis for production of grapes and wine.
- identify and describe critical steps and procedures in the vinification process with special focus on small scale vinification

 Skills
- apply basic principles in microbiology, biochemistry and physiology to the applied science of viticulture and vinification methods.
- hands on experience with micro vinification and production of specific vine styles
- explain how the genotype of the grape interacts with both the local 'terroir', the growing techniques and methods of vinification, in the determination of wine quality.

 Competences
- transfer a comprehension in crop or food science to new cross disciplinary areas

The course includes an introduction to wine history, wine legislation and definition of different wine types (table wine, fortified wines etc). An overview is given to major wine growing regions, wines stiles and cultivars grown. The impact and limitations of climate on cultivar performance and wine quality components gets special attention. Furthermore, these factors are analysed and related to the choice of growing techniques and methods of vinification.

Basic aspects of morphology, physiology and developmental patterns of grapes are covered. An understanding of the major growing systems and canopy management procedures as well as the influence of management and preharvest factors (including soil conditions and crop load) on the quality of grapes and the final wine product will be developed. Methods for analysis of plant performance will be discussed in hands on exercises.