| Inst. for Jordbrugsvidenskab
60 % Inst. for Fødevarevidenskab 40 % | |||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||
| Varighed | En halv blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Fælleskursus Kurset er tilrettelagt så det kan indpasses i såvel et BSc som et MSc forløb | ||||||||||||||
| Eksamen | Løbende eksamen skriftlig og mundtlig eksamen Portfolio eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Continuous assessment of presentation in the seminars and reports and assessment of final report from excursion Vægtning: 20% presentation in seminar, 40% from two reports and 40% from final report on excursion. 13-skala, intern censur | ||||||||||||||
| Forudsætninger for indstilling til eksamen | participation in the excursion and min. 75% participation in the practicals | ||||||||||||||
| Rammer for undervisning | Lectures, seminars, practicals, project reports, excursion | ||||||||||||||
| Blokplacering | Block 4b Ugestruktur: Outside schedule | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Kompetenceområder | |||||||||||||||
| Competences within basic science: The students will expand there comprehension of basic processes and principles accros the scientific disseplines of microbiology biochemestry and plant physiology. Competences witin applied science: The students will get an understanding of the physiological and technological basis for production of grapes and wine. The students will be trained in applying their preknowledge on basic principles in microbiology and physiology to the applied science of viticulture and vinificationsmethods. Studens in both foodscience and cropscience will expand there comprehencion of their own field by adding a basic understanding of new areas of either crop or food science. Competences in ethics and values: The students increase their avareness of ethics and values by discussing the role of wine production in the history of mankind. They develop abilities to appreciate, express and discuss the importance of quality components in wine | |||||||||||||||
| Kursets målsætning | |||||||||||||||
| A fundamental understanding of the influence of wine cultivation and wine processing on the final quality will be given. Students will expand the comprehension of quality components in wine from a genetic, physiological, biochemical, microbiological and organoleptic perspective. The course adresses these aspects in relation to possibilities and limitations faced in cool climate winegrowing regions. The course adresses students within horticulture, agriculture and food science and technology. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| 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. 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. An understanding of the major growing systems and canopy management procedures as well as the influence of management and preharvest factors (including soil conditions, fertilization and crop load) on the quality grapes and the final wine product 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 mikro vinification, malolactic fermentation, stabilisation, clarification and aging (oak) will be covered. The course will focus on important wine components such as aroma components, phenolics and acids. Finally the students will be introduced to the art of wine tasting and appreciation. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| Besides lectures and seminars the course will include practicals where the students are working with wine evaluation and wine analysis or aspects of viticulture (grape morphology, plant development and performance). Some of these practicals will be common for all students and others optional giving the choice of a more indepth specialization in either viticulture or enology according to the area of interest. A significant component of the course is an approx 10 day excursion to the winegrowing regions of Germany including a study period at the Research Center in Geisenheim, University of Wiesbaden. The excursion and study programe in Geisenheim includes both aspects of viticulture and enology. Here the students will expand their specialization in the area of interest through a excursion report with focus on either of the major subjects. Students have to calculate a financial contribution to the excursion. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| Jackson, D. and Schuster, D., 2001: The production of grapes and wine in cool climates. Dunmore Press, 208 pp, ISBN 0909049173. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Torben Bo Toldam-Andersen, tbta@life.ku.dk, Institut for Jordbrugsvidenskab/Afgrødevidenskab, Tlf: 35333411 Leif Poll, lep@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333240 | |||||||||||||||
| Deltagerbetaling | |||||||||||||||
| The students must expect to pay a part of the excursion costs (accomodation and meals) | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn NSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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