| Responsible Department | Department of Agriculture and Ecology
60 % Department of Food Science 40 % | ||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||||
| 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 % 7-point scale, internal examiner | ||||||||||||||||
| Requirement for Attending Exam | Participation in the excursion and delivery of minimum 80 % of the reports | ||||||||||||||||
| Organisation of Teaching | Lectures, seminars, practicals, project reports, excursion | ||||||||||||||||
| Block Placement | Block 4 Week Structure: B | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Optional Prerequisites | LKEB10077 Biokemi 1 and LBIF10141 Mikrobiologi or LLEA10274 Fødevaremikrobiologi and LBIF10141 Mikrobiologi Further more students must have experience in project writing. | ||||||||||||||||
| Restrictions | 35 studerende | ||||||||||||||||
| Course 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. 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 micro 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 making 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 in-depth specialization in either viticulture or enology according to the area of interest. A significant component of the course is an 8 day excursion to the winegrowing regions of Germany including a study period at the Research Centre in Geisenheim, University of Wiesbaden. The excursion and study program 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. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| The course addresses students within horticulture, agriculture and food science and technology. 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 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 physiological and technological basis for production of grapes and wine. Skills - apply basic principles in microbiology, biochemistry and physiology to the applied science of viticulture and vinification methods. - explain how the genotype of the wine interacts with both the local 'terroir' and methods of vinification. Competences - reflect on the role of wine production in the history of mankind. - transfer a comprehension in crop or food science to new areas - appreciate, express and discuss the importance of quality components in wine | |||||||||||||||||
| Course Literature | |||||||||||||||||
| Jackson, R. S. Wine Science, principles and applications. Third edition 2008. ISBN 978-0-12-373646-8 | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Torben Bo Toldam-Andersen, tbta@life.ku.dk, Department of Agriculture and Ecology/Crop Science, Phone: 353-33411 Leif Poll, lep@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33240 | |||||||||||||||||
| Course Fee | |||||||||||||||||
| The students must expect to pay a part of the excursion costs (accomodation and meals) | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
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