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Code
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Description
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WINE 101
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Introduction to the Winegrowing Industry
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This course is an introduction to the grape and wine industry, with a focus on the cool-climate situation of New Zealand. It covers grape production, wine processing, marketing and wine-related tourism. Specifically, students can expect to: learn the basics of grape growing and wine making, experience different wine styles, be informed about the past, present and future state of the industry and the societal impacts of wine. A field trip to a local vineyard/winery will be used to demonstrate various aspects of the wine industry.
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WINE 201
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Viticulture I
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Grapevine growth habit, form and cropping, physiology of vegetative growth, fruit development and more. Information on course details, prerequisites, restrictions and exams.
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WINE 202
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Principles of Wine Science
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Information on course details, prerequisites, restrictions and exams.
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WINE 301
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Viticulture II
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Decision-making in the vineyard and strategic approaches to optimising vine performance and fruit composition. Information on course details, prerequisites, restrictions and exams.
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WINE 302
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Wine Quality Assessment
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Wine quality assessment by sensory and chemical methods. Information on course details, prerequisites, restrictions and exams.
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WINE 303
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Science of Grapes and Wine
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Advanced understanding of grapevine physiology and management of vines for quality wine production. Information on course details, prerequisites, restrictions and exams.
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WINE 304
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Wine Chemistry and Technology
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WINE 601
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Grapevine Physiology
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In-depth analysis of grapevine physiology and its interactions with the environment and management. Course information and contact details.
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WINE 602
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Topics in Oenology
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Principles of winemaking; chemical and physical properties of juice and wine; wine processing and storage; and chemical and sensory analysis of wines. Course information and contact details.
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WINE 603
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Physiology of Grape Berry Development
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Analysis of grape berry formation from flower initiation through to harvest. Course information and contact details.
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WINE 604
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Advanced Oenology
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Juice handling and modification; enzymatic changes in musts and wines; the chemistry of fermentation and aging; colour, aroma, taste and mouthfeel; advanced methods of chemical and sensory analysis. Course information and contact details.
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