NPLK20001U Cool Climate Viticulture and Enology

Volume 2022/2023
Education

MSc Programme in Agriculture
MSc Programme in Food Science and Technology

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.

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

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.
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).
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
Oral
Collective
Continuous feedback during the course of the semester
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