NPLK20001U Cool Climate Viticulture and Enology
MSc Programme in Agriculture
MSc Programme in Food Science and Technology
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.
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
See Absalon for a list of course literature.
Biochemistry
Microbiology or Food microbiology
Academic qualifications equivalent to a BSc degree is recommended.
An excursion to wineries in DK is also included.
- Category
- Hours
- Lectures
- 35
- Class Instruction
- 8
- Preparation
- 53
- Practical exercises
- 60
- Field Work
- 50
- Total
- 206
As
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- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 25 minutter
- Type of assessment details
- 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.
- Exam registration requirements
Minimum 3 exercise reports accepted of which the cultivar poster may be included.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
One internal examiner
- Re-exam
Same as the ordinary exam.
The excercise reports need to be handed in 3 weeks before the re-exam if the requirements are not met. The reports must be approved before reexamination.
Criteria for exam assesment
See the learning outcome
Course information
- Language
- English
- Course code
- NPLK20001U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- B And Outside scheduled structureThe course is placed both in Tåstrup and at Frederiksberg. Lectures, practicals, individual reports and excursions are made.
- Course capacity
- 40
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Study board
- Study Board of Food, Human Nutrition and Sports
Contracting departments
- Department of Plant and Environmental Sciences
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Dennis Sandris Nielsen (dn@food.ku.dk)
- Torben Bo Toldam-Andersen (tbta@plen.ku.dk)
Main responsible