An introduction to grape growing and wine. Topics covered include history of wine, geography and terroir, grape growing, winemaking technology, microbiology, sensory evaluation, and health considerations of wine. A special emphasis on grape growing and winemaking in New Zealand.
The principles and practices of local winemaking are reviewed and compared with international counterparts to highlight the distinctive characteristics of winemaking in New Zealand. A microvinification project is undertaken in which students begin with an allotment of grapes, monitor the fermentation using a range of analytical techniques, and make decisions which affect the style of wine they produce.
Develops understanding of the contemporary scientific knowledge and research that is of relevance to grape production for winemaking. The application of traditional and modern molecular methods in plant science and plant pathology will be discussed in relation to the selection, improvement and management of vines and grape attributes. Research issues of national and international relevance to viticulture will also be addressed.
Follows on from 702 and focuses on the contemporary scientific knowledge and research that is of relevance to winemaking, commencing from the point of grape harvest. The application of traditional and modern methods in biochemistry and microbiology will be discussed. Research issues of national and international relevance to winemaking will also be addressed.
The principles of sensory science, sensory analysis of wine, differences among wine types, regional styles and grape types will be covered. Emphasis will be placed on those components which influence sensory appeal. The application of statistical methods to wine sampling and to the design of sensory panels will be overviewed.
Students will gain a thorough understanding of the current knowledge on a selected topic associated with wine science and have experience in writing a research proposal and in giving a presentation to the peer group.
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
A number of advanced or special topics in wine science. This course may not be offered every year; further information may be obtained from the School of Chemical Sciences.
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
Advanced research on an aspect of wine science. This may be undertaken with the Wine Industry CRIs and University staff.