This programme establishes a broad base in basic sciences topped by winegrowing-specific study and additional coursework in related areas. It emphasises the integration of grape-growing and wine-making and its importance in the production of a quality product.
The importance of such aspects of production as site selection, planting material, vine management, harvest parameters, grape handling, fermentation control, and wine finishing are backed by knowledge of vine physiology and fermentation chemistry. Knowledge of the influence of terroir and wine style on the finished product is also part of the programme, and supporting information on food science, management, plant science or marketing can be incorporated. Advanced study in this area includes exposure to the most recent research findings from Lincoln University's laboratories, as well as from around the world.