NNEK14006U 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 and 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. Moreover subjects like
malolactic fermentation, stabilisation, clarification 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 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
Jackson, R. S. Wine Science, principles and applications. Fourth edition 2014. ISBN 9780123814685
given to one of these.
Biochemistry
Microbiology or Food microbiology
Students must have experience in project writing
Academic qualifications equivalent to a BSc degree is recommended.
A significant posibility in the course is to participate in a 8 day excursion to some of the winegrowing 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. Two half day excursions to wineries in DK are also included.
- Category
- Hours
- Colloquia
- 6
- Field Work
- 50
- Lectures
- 30
- Practical exercises
- 30
- Preparation
- 40
- Project work
- 50
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minutterOral examination based on written individual report. Oral examination in curriculum. No preparation time.
Weight of exam components: oral examination based on report 50%
Oral examination in curriculum: 50 % - Exam registration requirements
Minimum 2 exercise reports accepted
Written individual report- 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 and the written assignement need to be handed in 2 weeks before the re-exam if the requirements are not met. The reports and assignment must be approved before reexamination.
Criteria for exam assesment
see the learning outcome
Course information
- Language
- English
- Course code
- NNEK14006U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- B And Outside scheduled structureOutside schedule: an optional week in Germany end of May/early June.
The course is placed both in Tåstrup and at Frederiksberg. Lectures, practicals, individual reports and excursions are made. The course can also be taken as a 15 ECTS course (see NPLK19003U), but students are not allowed to take both courses - Course capacity
- 40
- Continuing and further education
- 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