AGRI100477 Grape quality and wine making
- Type
- course with continuous assessment
- Semester hours
- 4
- Lecturer (assistant)
- Forneck, Astrid , Dockner, Verena , Herrera, Jose Carlos , Philipp, Christian
- Organisation
- Viticulture and Pomology
- Offered in
- Wintersemester 2025/26
- Languages of instruction
- Englisch
- Content
-
The course focuses on autumn/winter operations in viticulture and oenology, covering aspects of harvest decision, key steps of the winemaking process from red and white grapes to the bottle, as well as the process of sparkling wine production. Students will be able to identify grape composition parameters and their pertinence to grape-wine processing and wine quality; discuss the effects of processing on wine styles, on wine sensory profiles and quality parameters; identify the steps in grape-wine processing and describe the science and technology behind each one. Finally, students will be able to describe the influence of packaging (bottle, label) on consumer perception.
- Previous knowledge expected
-
General viticulture
- Objective (expected results of study and acquired competences)
-
After successful completion of the course, students will be able to:
(1) analyse the grape berry maturity degree, decide optimal harvest moment and
execute best harvest practices for white and red wines;
(2) apply the most important oenology methods for white/red wine and sparkling
wine production:
-to extract quality compounds from the grapes (skin contact time, use of en-
zymes, destemming, pressing, etc.)
-controlled fermentation, malolactic fermentation, fining and stabilization, fil-
tration and bottling;
(3) communicate the work and philosophy of the winery to the final consumers
through the label and bottle
(4) decide best winter operations in the vineyard
You can find more details like the schedule or information about exams on the course-page in BOKUonline.