Cool Climate Viticulture and Enology

Course content

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 the characteristics of the major wine growing regions and cultivars grown. The impact and limitations of climate on cultivar performance and wine quality components gets special attention.
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 grapes and the final wine will be developed. The handling and technology of wine making will include: Handling before fermentation, followed by fermentation which include yeast species, fermentation biochemistry, influence of temperature, sugar, alcohol and oxygen. Moreover subjects like malolactic fermentation, stabilisation, clarification and aging (oak) will be covered. Finally the course will discus important wine components such as aroma, phenols and acids. Especially the aroma profil will be analysed and discussed in some commercial/international wines and the students will be introduced to the art of wine tasting and appreciation.


MSc Programme in Agriculture
MSc Programme in Food Science and Technology

Learning outcome

The course addresses students within horticulture, agriculture and food science and technology. A fundamental understanding of wine cultivation and wine processing will be given. Students will a theoretic basis for discussing 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:

- describe the biological and technological basis for production of grapes and wine.

- apply basic principles in microbiology, biochemistry and physiology to a theoretical understanding of viticulture and vinification methods.
- explain how the genotype of the grape interacts with growing techniques and methods of vinification, in the determination of wine quality.

- transfer a comprehension in crop or food science to new cross disciplinary areas
- appreciate, express and discuss the importance of quality components in wine

Besides lectures and seminars the course will include a few exercises where the students are working with wine making, wine evaluation and wine analysis or aspects of viticulture (plant development). The students will further be given the posibility to expand their specialization in an area of interest through an individual theoretical report with focus on a selected subject.
A significant posibility in the course is to participate in a 8 day excursion to some of the winegrowing regions of Germany including a study period at the Campus in Geisenheim, University of Wiesbaden. The excursion is arranged together with a 15 ECTS course running parallel to this one (see NPLK19003U). Students have to count in a financial contribution to the excursion. The excursion is not compulsory and may be replaced by theoretic studies in DK. Two half day excursions to wineries in DK are also included.

Jackson, R. S. Wine Science, principles and applications. Fourth edition 2014. ISBN 9780123814685

Basic course skils in:
Microbiology or Food microbiology
Students must have experience in project writing

Academic qualifications equivalent to a BSc degree is recommended.

The course Applied Cool Climate Viticulture and Enology (NPLK19003U) is not allowed to be taken together with this course due to overlap. Credits can only be
given to one of these.

Continuous feedback during the course of the semester
7,5 ECTS
Type of assessment
Oral examination, 20 minutter
Oral examination based on written individual report. Oral examination in curriculum. No preparation time.
Weight of exam components: oral examination based on report 50%
Oral examination in curriculum: 50 %
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
One internal examiner
Criteria for exam assessment

see the learning outcome

Single subject courses (day)

  • Category
  • Hours
  • Field Work
  • 50
  • Preparation
  • 40
  • Lectures
  • 30
  • Colloquia
  • 6
  • Practical exercises
  • 30
  • Project work
  • 50
  • English
  • 206