COURSE: BAGRIC IN VITICULTURE AND OENOLOGY

Stellenbosch University
Type:
N/A
Duration:
3 Years Full Time
This programme covers the field of Wine Production Systems and equips you with knowledge of the grapevine, its structure and its scientific manipulation. In this way you are trained to develop, in harmony with the environment, sustainable product types that can be used to produce unique wines. You also acquire a thorough knowledge of the chemical and biological processes involved in the production of wine and brandy products.

Type: Undergraduate Degree

Duration: 3 years Full-time

Compulsory Subjects


First Year Subjects:


  • Grape Production

  • Introduction to Oenology


Second Year Subjects:


  • Cultivar Science

  • Phonology

  • Physiology

  • Plant  material improvement, propagation and table grape science

  • Principles and techniques of wine making


Third Year Subjects:


  • Vineyard Management

  • Table grapes and grapevine abnormalities

  • Vineyard Cultivation Practices

  • Vineyard Establishment and selection of locations for wine grape cultivation

  • Wine Stabilization, quality control and environmental management

  • Applied Wine Microbiology

  • Applied Fermentation Chemistry and Wine Analysis

  • Wines and Brandies, Regulation


Careers: Wine maker, Vineyard Manager, Cellar Manager.

Source: www.sun.ac.za



AVAILABLE BURSARIES
    No related bursaries found
RELATED COURSES
    No related courses found
TOP

JOIN us now! 200 000+ community members get it monthly

Don't forget to stay in know. Students across the country join daily to ensure they never miss out. Drop your email in the box.

Your data and privacy is important to us. We strive to provide the utmost in transparency and always allow the opportunity to opt-out. Know your rights and visit our legal section