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.

Learning outcome

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.

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:
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.

Continuous feedback during the course of the semester
Type of assessment
Written assignment
Oral examination, 20 min
Project 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)

  • Category
  • Hours
  • Lectures
  • 35
  • Class Instruction
  • 20
  • Preparation
  • 40
  • Practical exercises
  • 120
  • Excursions
  • 50
  • Project work
  • 147
  • English
  • 412


Course number
Programme level
Full Degree Master

1 block

Block 4
A And B
Out 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
The number of seats may be reduced in the late registration period
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

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).

Saved on the 05-01-2022

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