| 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 | Minimum 2 exercise reports accepted | ||||||||||||||||
| Organisation of Teaching | 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 LPLF10380), but students are not allowed to take both courses | ||||||||||||||||
| Block Placement | Block 4 Week Structure: B Block 4 Week Structure: Outside schedule, an optional week in Germany end of May/early June | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| No Credit Points With | Applied Cool Climate Viticulture and Enology LPLF10380. Students are not allowed to take both courses. | ||||||||||||||||
| Optional Prerequisites | 230002 Biokemi 1 and 240025 Mikrobiologi or 270009 Fødevaremikrobiologi Further more students must have experience in project writing. | ||||||||||||||||
| Restrictions | 40 students | ||||||||||||||||
| 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. 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. | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| 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). The students will further be given the posibility to expand their specialization in an area of interest through an individual theoretical report with focus on a selected subject. 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 LPLF10380). Students have to calculate 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. | |||||||||||||||||
| 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 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 | |||||||||||||||||
| 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 Dennis Sandris Nielsen, dn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33287 | |||||||||||||||||
| 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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