| Department of Agricultural Sciences
60 % Department of Food Science 40 % | |||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||
| Duration | Half a block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Course Level | Joint BSc and MSc The course can taken both at the BSc and at the MSc level | ||||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: Written individual report on selected subject and a final oral defence. Oral examination in curriculum Weight: Written report including defence 50% Oral examination in curriculum: 50 % 13-point scale, internal examiner | ||||||||||||||
| Requirement For Attending Exam | participation in the excursion and min. 75% participation in the practicals | ||||||||||||||
| Organisation of Teaching | Lectures, seminars, practicals, project reports, excursion | ||||||||||||||
| Block Placement | Block 4b Week Structure: Outside schedule | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| 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 | |||||||||||||||
| Course Objectives | |||||||||||||||
| 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. | |||||||||||||||
| Course Contents | |||||||||||||||
| 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. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| 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. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Jackson, D. and Schuster, D., 2001: The production of grapes and wine in cool climates. Dunmore Press, 208 pp, ISBN 0909049173. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Torben Bo Toldam-Andersen, tbta@life.ku.dk, Department of Agricultural Sciences/Crop Science, Phone: 35333411 Leif Poll, lep@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333240 | |||||||||||||||
| Attendance Fee | |||||||||||||||
| The students must expect to pay a part of the excursion costs (accomodation and meals) | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee NSN | |||||||||||||||
| Course Scope | |||||||||||||||
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