Cancelled Applied Cool Climate Viticulture and Enology
Course content
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.
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.
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 wine making 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
final colloquium.
A significant component of the course is an 8 day excursion to some
of the vine growing 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.
An 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.
see Absalon for literature
Basic course skills in:
Biochemistry
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 (NPLK20001U) 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 NNEK14007U Applied Cool Climate Viticulture and Enology.
- ECTS
- 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 - Aid
- 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
- Lectures
- 35
- Class Instruction
- 20
- Preparation
- 40
- Practical exercises
- 120
- Excursions
- 50
- Project work
- 147
- English
- 412
Kursusinformation
- Language
- English
- Course number
- NPLK19003U
- ECTS
- 15 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Schedulegroup
-
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 - Capacity
- 40
- Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Plant and Environmental Sciences
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Dennis Sandris Nielsen (2-6872446a737368326f7932686f)
- Torben Bo Toldam-Andersen
(4-7a687a674676726b7434717b346a71)
Main responsible
Teacher
In addition to the two course responsible teachers (one from each department).Teachers from the Food Science Department include: Nils Arneborg, Mikael A. Pedersen, Søren B. Engelsen, Wender Bredie, Mogens Andersen and from Department of Plant and Environmental Sciences: David Collinge. Also quest lectures from the industry (Chr. Hansen, Lallemand and FOSS).
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