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 including sustainable and organic production is covered. The 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. Examples of new vinestyles and product innovation is given both in class and on excursions in the industry. Moreover subjects like malolactic fermentation, stabilisation, clarification, oxidation 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.

Education

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 achive 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:

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

Skills
- 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.

Competences
- 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 and cultivar differences).
A significant possibility in the course is to participate in a 8 day excursion to some of the wine growing 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. An excursion to wineries in DK is also included.

See Absalon for a list of course literature.

Basic course skills in:
Biochemistry
Microbiology or Food microbiology

Academic qualifications equivalent to a BSc degree is recommended.

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

Oral
Collective
Continuous feedback during the course of the semester
ECTS
7,5 ECTS
Type of assessment
Oral examination, 25 minutter
Oral examination in curriculum. One question is drawn within each of the main areas of the curriculum: viticulture, microbiology and enology/wine chemistry. No preparation time.
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
  • 8
  • Preparation
  • 53
  • Practical exercises
  • 60
  • Field Work
  • 50
  • English
  • 206