Applied Cool Climate Viticulture and Enology
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. The topics will be covered in theory and hands on experience will be attained on selected aspects through micro vinification experiments.
Finally the course will focus on important wine components such as aroma, phenols and acids from both a theoretical and an applied angle. The students will analyse and discuss aroma profiles in some commercial wines and the management of phenol and acid profile will be studied in micro scale experiments. Students will be familiar with the art of wine tasting and appreciation.
MSc Programme in Food Science and Technology
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:
-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
- 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.
- 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.
Besides lectures and seminars the course will include extensive
use of hands on exercises where the students are working with wine
making, wine evaluation and wine analysis or aspects of viticulture
(grape morphology, plant development and performance). The
exercises aim to give a more in-depth specialization in viticulture
and enology. The exercises are performed in groups. In addition a
major practical winemaking project is made in groups on a topic of
special interest. Each group will have a supervisor connected to
the major project. The major project is presented to the class in a
A significant component of the course is an 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 and study program in Geisenheim includes both aspects of viticulture and enology. Participation is mandatory and students have to count in a financial contribution to the excursion.
Two half day excursions to wineries in DK is also included.
The course is taught parallel to a 7.5 ECTS theoretical course (see LPLF10294) and the excursions includes students of both courses.
Jackson, R. S. Wine Science, principles and applications. Fourth edition 2014. ISBN 9780123814685
Supported by a few journal papers.
Basic course skills in:
Microbiology or Food microbiology
Students must have experience in project writing
Academic qualifications equivalent to a BSc degree is recommended.
The course Cool Climate Viticulture and Enology (LPLF 10294) is not alowed to be take together with this course due to overlap. Credits can only be given to one of these.
This course is identical to the course NNEK17007U Applied Cool Climate Vituculture and Enology.
- 15 ECTS
- Type of assessment
Written assignmentOral examination, 20 minProject group report
Oral examination in project report, exercise reports and general curriculum. No preparation time.
Weight of the exam components:
1/3 project report
2/3 oral examination
- 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)
- Practical exercises
- Project work
- Course number
- 15 ECTS
- Programme level
- Full Degree Master
A And BOut of structure: One week in Germany end of May/early June
The course is placed both at KU Campus Tåstrup and at KU Frederiksberg Campus. Per week (first 5 weeks): 7 lectures and 1/2-1 day exercises and 1 day with project work. 2 day excursions in DK in addition to 1 week in Germany
- Study Board of Food, Human Nutrition and Sports
- Department of Plant and Environmental Sciences
- Department of Food Science
- Faculty of Science
- Dennis Sandris Nielsen (2-6973456b74746933707a336970)
- Torben Bo Toldam-Andersen
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Courseinformation of students