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, oxidation and aging (oak) will be covered. The topics will be covered in theory and through hands on experience with micro vinification experiments.

The course includes an introduction to wine legislation and definition of different wine types (table wine, sparkling and fortified wines) including fruit wines. 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. The sustainability and key concepts of the major growing systems including organic growing is discussed in relation to climate change. 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 discussed in hands on exercises utilizing methods for analysis of plant performance and yield components.

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 wine styles based on aroma profiles in some commercial wines. While the management of phenol and acid profile will be studied in micro scale experiments with focus on new product innovation including use of new microbiological approaches. Students will be familiar with the art of wine tasting and appreciation.