Cool Climate Viticulture and Enology

Course Description

Content

The course includes with 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 including sustainable and organic production is covered. The 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. Examples of new vinestyles and product innovation is given both in class and on excursions in the industry. Moreover subjects like malolactic fermentation, stabilisation, clarification, oxidation and aging (oak) will be covered. Finally the course will discus important wine components such as aroma, phenols and acids. Especially the aroma profile will be analysed and discussed in some commercial/international wines and the students will be introduced to the art of wine tasting and appreciation.

Recommended academic qualifications

Basic course skills in:

• Biochemistry
• Microbiology or Food microbiology

Academic qualifications equivalent to a BSc degree is recommended.