Viticulture and OenologyLincoln University

New Zealand’s specialist land-based university

PAGE 1

Where you want to be.If your plan is to be part of New Zealand’s internationally respected wine industry, you probably couldn’t have picked a more exciting time. Rapid development has already seen the New Zealand wine industry recognised as a truly world-class player with particular wine styles that are highly thought of in major wine markets like the UK, Europe and North America.

Exports of New Zealand wine continue to increase, worth almost $1 billion for the year ending June 2009 (24% more than in the year previous) and are forecast to increase to $1.5 billion by 2015. Currently, there are over 640 wineries registered in New Zealand and 20,000+ hectares of vineyards, with the producing area expected to reach 31,000 hectares by 2010.

So there is ongoing demand for graduates with specialist applied skills and a real understanding of the close association between grape growing and wine making.

Both attributes are key advantages of Lincoln University’s degree and diploma courses - which is why we believe our programmes are the best preparation available in New Zealand for careers in quality grape production, wine production, vineyard management, winery management and cellar construction, associated industries such as marketing and retail, and research and teaching associated with the wine industry.

PAGE 2 www.lincoln.ac.nz

Five reasons to choose our specialist university

Lincoln University offers the largest range of university courses concentrating on grapes and wines within New Zealand.

Our qualifi cations are highly regarded internationally - almost 50% of our students are from other countries such as Canada and the USA.

Lincoln University was the fi rst in the English speaking world with programmes that emphasise cool climate wine production.

Viticulture and Oenology

PAGE 3

Students have access to highly qualifi ed staff who are at the cutting edge of research in

New Zealand through the Centre of Viticulture and Oenology based at Lincoln University.

Lincoln University has a reputation for excellence in Viticulture and Oenology. Research programmes developed at Lincoln University have led directly to the establishment of South Island regions as places of quality wine production.

PAGE 4 www.lincoln.ac.nz

The ProgrammesIf you’re looking at studying Viticulture and Oenology with us, you can choose to do a bachelor’s degree or a graduate diploma. Postgraduate options are also available. Holders of the NMIT Diploma in Viticulture and Wine Production may be fast-tracked into the BV&O degree.

Bachelor of Viticulture and Oenology

This specialist degree offers you the opportunity to stand out from the crowd and prepares you for a great career in the sector.

The three year degree requires 18 weeks of practical work in commercial vineyards and wineries. In addition to the practical work off campus, you’ll also be tending your own grapes in the Lincoln University vineyard, making wine, developing wine tasting skills and learning other forms of wine analysis. Course-specifi c fi eld trips and tours, and a multi-day fi eld tour, reveal many facets of the modern New Zealand wine industry.

You’ll gain a full grounding in the sciences and complement your V&O studies with practical work as well as coursework in food science, management, marketing, soils and plant physiology.

You may be able to study the fi rst semester of the third year at the Nelson-Marlborough Institute of Technology Blenheim campus, where an early start to lectures offers you the opportunity to take an extended break during the semester to work vintage in the largest winegrowing region in New Zealand.

A fourth year option is BV&O Hons which provides a sound background in advanced topics related to viticulture and oenology, as well as research and the opportunity for further postgraduate study.

Compulsory courses100 Level courses

BIOS 111 Invertebrate and Microbial Biology An introduction to the diversity of micro-organisms and invertebrates and their life strategies. The basis of exploitation and conservation of benefi cial organisms and control of harmful organisms.

MGMT 103 Primary Industry SystemsMGMT 103 is an introduction to the breadth and complexity of agricultural, horticultural, forestry and food systems, emphasising the scientifi c, technological, environmental and socio-economic interrelationships involved.

PHSC 101 Chemistry IAAn introduction to atomic theory and periodicity; chemical quantities and equilibria, also including organic chemistry.

PLSC 104 Plant Science IThis course is an introduction to the structure and function of higher plants.

SOSC 106 Soil Science I An introduction to the principles of soil science. An outline of the properties of soil which are important to sustainable land use and environmental protection. Topics include: Soil formation, soil as part of an ecosystem, soils in the New Zealand landscape, soil physical conditions, plant nutrient requirements, availability of soil nutrients, soil reactions, nutrient recycling, basic fertiliser forms and soil fertility concepts.

Plus at least one of:

BICH 104 BiochemistryThis course studies the structure and function of proteins, lipids and carbohydrates, the structure and function of cell components, enzymes, metabolism and energy production, properties of nucleic acids and introductory molecular biology.

PAGE 5

Or:

ECON 110 Introduction to Applied EconomicsAn introduction to microeconomics, macroeconomics and international trade in the context of the New Zealand economy, with applications to environmental and natural resource problems.

Or:

PHSC 102 Chemistry IBChemistry 1B studies the fundamentals of analytical, physical and inorganic chemistry of relevance to biological systems.

Or:

PHSC 103 Environmental PhysicsApply basic physical principles to the study of environmental, agronomic and biological systems including familiarisation with basic scientifi c quantities and their units. The course studies the transfer of energy and matter, microclimate and meteorology and electrical instrumentation.

200 level courses

HORT 212 Viticulture I*This course studies grapevine growth habit, form and cropping, physiology of vegetative growth, fruit development and maturation, nutrition and water relations and looks at the role of rootstocks and cultivars and the interaction with macro-, meso-, and micro-climate.

MGMT 214 Horticultural SystemsThis is an integrated study of horticultural production and management systems and focuses on case studies of selected systems to emphasise the role of management and the interdependence of biological, production, economic and marketing factors.

PHSC 208 Principles of Wine ScienceStudy the principles of wine science, including discussion of the physical and chemical properties of processing juice and wine, wine microbiology, fermentation, fi nishing, stabilisation and basic quality assessment by chemical and sensory means. PHSC 208 also includes aspects of ‘cool climate’ wine-making.

QMET 201 BiometricsThis course gives students an understanding of the need for statistical methods in biological studies and experience in some of the tools used.

300 level courses

HORT 327 Viticulture II**Study decision-making in the vineyard with emphasis on grapevine pruning and training, fl owering, photosynthesis and the development of fruit fl avour, aroma compounds and other phenolics. The course also studies strategic approaches to optimising vine performance and fruit composition.

PHSC 317 Wine Quality AssessmentThis course focuses on wine quality assessment by sensory and chemical methods, sensory analysis and the interpretation of results from taste panels.

Plus at least two of:

BICH 335 Wine Chemistry & TechnologyThis course focuses on chemical methods of wine analysis and studies the theory and principles of physical, chemical and enzymatic changes in musts and wines. BICH 335 also looks at control of wine composition and current trends in wine processing.

PAGE 6 www.lincoln.ac.nz

ECOL 309 AgroEcologyAgroEcology is the science of sustainable agriculture, focusing on current issues in the agricultural environment and the role of the ecosystem functions and services and looks at alternative approaches ensuring sustainability of future farming practices.

HORT 328 Science of Grapes & Wine**This course studies the current issues in the science of grapes and wine and offers a practical experience with a viticulturally-based trial.

MGMT 325 Vineyard & Winery ManagementMGMT 325 focuses on the analysis and planning of case studies of selected vineyard, viticultural and winery systems and businesses including crop economics, fi nancial planning, project management and work organisation.

PHSC 316 Winery Equipment & StructuresThis course studies the legal requirements for wineries, buildings and equipment used for processing, fermentation and storage as well as the operational organisation in the winery.

PLPT 323 Grape Pest & Disease Management*PLPT 323 studies the biology of grapevine pests and diseases including the interaction of pest and disease development with environmental factors, crop growth stages and viticultural practices. The course also looks at effective integrated pest and disease management including a range of cultural, physical and chemical control methods.

*HORT 212 may be taken concurrently with PLPT 323.

** HORT 327 is normally taken concurrently with HORT 328.

Graduate Diploma in Viticulture and Oenology

This Graduate Diploma is a one year qualifi cation specifi cally designed for those who have an undergraduate degree or signifi cant industry experience. It involves students in grape growing, making wine from their own fruit and developing wine tasting skills and other forms of wine analysis.

The Graduate Diploma is available to students who have a prior degree from any approved university. Non-graduates with some tertiary study and signifi cant experience in viticulture and/or winemaking may be granted provisional entry.

A background in chemistry is required although concurrent chemistry study within the Graduate Diploma in Viticulture and Oenology is possible. Students are required to attend course-specifi c fi eld trips and a multi-day fi eld tour focused on the many facets of the New Zealand wine industry.

Eight courses or six courses and a dissertation must be completed by those wishing to graduate with the diploma.

Compulsory coursesHORT 212 Viticulture IHORT 327 Viticulture IIPHSC 208 Principles of Wine SciencePHSC 317 Wine Quality Assessment

Plus at least three of:

BICH 335 Wine Chemistry and TechnologyHORT 328 Science of Grapes and WineMGMT 325 Vineyard and Winery ManagementPHSC 316 Winery Equipment & StructuresPLPT 323 Grape Pest and Disease Management

PAGE 7

Other study options

Other areas of study at Lincoln University

If you are interested in viticulture and oenology you may also be interested in some of the other programmes on offer at Lincoln University, such as:

• Diploma in Applied Science• Diploma in Horticultural Management• Diploma in Horticulture• Bachelor of Agricultural Science• Bachelor of Science.

For further information contact us on 0800 10 60 10.

So you’re keen to further your study? There is also a range of graduate and postgraduate qualifi cations offered at Lincoln University that might be of interest to viticulture and oenology graduates.

Qualifi cations options include:

• Graduate Certifi cate• Graduate Diploma• Honours• Postgraduate Certifi cate• Postgraduate Diploma• Masters Degree• PhD.

Areas of study include:

• Agricultural science• Applied science• Commerce• Environmental policy• Horticultural science• Landscape architecture• Natural resources management and

ecological engineering• Parks, recreation and tourism management• Resource studies• Science• Social science• Software and information technology.

For further details contact us on 0800 10 60 10.

PAGE 8 www.lincoln.ac.nz

Look where they’ve landed

In her role at New Zealand Winegrowers, Frances works with New Zealand wineries and a team of three staff in London, delivering events and promotions around Europe. Her job also includes aiding wineries who are looking for distribution in Europe, working with industry trade and media visiting New Zealand and organising tastings and events around the country, such as The New Zealand Wine Exporters’ Forum.

Frances feels the degree provides a great basis for almost any role within the industry and says her current role is a perfect fi t in terms of her enthusiasm for locally grown vintages and the breadth of skills she picked up in the course of her Lincoln degree.

“The Bachelor of Viticulture and Oenology at Lincoln University is a broad degree that doesn’t just focus on the art of wine growing and wine making. The management and marketing papers were an important part of the degree for me and helped to give me a real understanding of all areas of the industry.”

After graduating, Frances was employed at Villa Maria as a winemaking cadet, where she got a strong grounding in the hands-on work, turning the theory into practice.

“Even though I am now working on the marketing side of the business, my degree and the Villa Maria experience is always valuable in my day-to-day work because it informs the marketing aspect when dealing with both growers and the trade.”

“The Bachelor of Viticulture and Oenology

at Lincoln University is a broad degree that

doesn’t just focus on the art of wine growing

and wine making.”

FRANCES DURCANBACHELOR OF VITICULTURE AND OENOLOGY GRADUATEMARKETING EXECUTIVE, NEW ZEALAND WINEGROWERS

PAGE 9

“Being able to do a full vintage in the third year

was the clincher. That was invaluable and certainly

helped me in getting my current job.”

AARON BILCICHBACHELOR OF VITICULTURE & OENOLOGY GRADUATEASSISTANT WINEMAKER, DRY RIVER

“I love my job and even though some days I work crazy hours it doesn’t really seem like work – it is extremely varied and covers all aspects of winemaking (from processing grapes, lab work, barrels, fi ltrations, tasting, bottling, labelling and dispatch) and even some days in the vineyard.”

Aaron decided to study the degree at Lincoln because of its practical focus and strong academic/research history in horticulture and food science. “Being able to do a full vintage in the third year was the clincher. That was invaluable and certainly helped me in getting my current job.”

He found teaching staff and support services to be very good and always there to help.

“I also enjoyed the fi eld trips, the Wine Club tastings and learning from tutors with industry experience and passion for their respective fi elds.” Aaron advises students to get involved in as much as they can: “The more you do the more you will get from your time at Lincoln.”

As for working in the industry he says that fl exibility is important. “To work in this industry you must be extremely fl exible, particularly if you work for smaller, more boutique wineries, you’ll fi nd that at certain times of the year you will work very long hours.”

Aaron also wants to make students aware of the importance of viticulture, even if they know they want to do winemaking: “Fine wine is grown in the vineyard! (it’s a cliché but so very true).”

PAGE 10 www.lincoln.ac.nzPAGE 10 www.lincoln.ac.nz

Frequently asked questions

Who should think about doing the Bachelor of Viticulture and Oenology?

If you want to get into the wine industry (vineyard, winery or marketing) then this is the degree for you.

Why is chemistry important?

Wine making is essentially applied chemistry. You learn about the components of wine and how they interact, e.g. coloured components in red wine being changed by acidity.

Do I specialise?

The fi rst year and a half is largely made up of compulsory courses. Towards the end of your second semester in your fi rst year you start to think about your specialisations, choosing other courses you fi nd interesting. However, regardless of your specialisation, you’ll still have the opportunity to take a broad range of courses in the areas of viticulture, winemaking, management, horticulture, food science, marketing and other courses offered by the University.

Can I change my degree after the fi rst year?

Yes. You may receive credits for courses passed and enter into any other degree. If you are thinking about this you will need to see a course adviser.

Can I start the degree mid year?

It is possible to start in the second semester, though it does create some limitations with prerequisites and course choices in later years. Entry to the Graduate Diploma in Viticulture and Oenology is in Semester One only.

Do I get to do any practical work as part of my degree?

Yes, 18 weeks over the duration of your degree. It is usually done in the Christmas and Easter holidays. A minimum of six weeks must be in a commercial vineyard and six weeks in a different commercial winery. Students may also have an opportunity to study a vintage semester, which allows for a six week vintage period during the fi rst semester of their third year, in the heart of Marlborough.

What kind of job would I get?

There are many opportunities in both New Zealand and overseas. The New Zealand industry is well respected internationally, both in terms of the wines it produces and the quality of graduates coming out of it. Overall, there will be good opportunities particularly for those interested in viticulture as this is where most improvement in wine quality will come.

What subjects should I take at school to best prepare me for this degree?

Year 13 Chemistry is strongly recommended (but not compulsory). Maths and/or statistics, biology and English are useful, but not essential.

PAGE 11

Want to know more?Phone 0800 10 60 10 in New Zealand or +64 3 325 2811 if you’re calling from overseas.

Text LAND to 5900 with your email or mobile details so that we can contact you, or

email us at land@lincoln.ac.nz

You can also visit the Lincoln University website - www.lincoln.ac.nz - to fi nd out more about: Scholarships Accommodation options Enrolment and Semester dates Fees And more ...

Lincoln UniversityNew Zealand’s specialist land-based university

Environmental StatementThis Prospectus is printed on Sumo which boasts ISO 14001 status (International Organisation for Standards), which has established performance objectives and environmental management systems to prevent pollution, ensure compliance with regulations and achieve continual improvement.Acid Free Element Chlorine Free (ECF) ISO 14001 Well Managed Forest.

DisclaimerEvery effort is made to ensure that information in this publication is correct at the time of printing, but the content may be subject to change. Lincoln University reserves the right to make changes, amendments or deletions - including the withdrawal of courses - should circumstances change.Lincoln University does not assume, and hereby disclaims, any express or implied liability whatsoever to any party for any loss or damage caused by errors or omissions, whether these errors or omissions result from negligence, accident or any other cause.

0800 10 60 10 in New Zealand

+64 3 325 2811 internationalwww.lincoln.ac.nzWant to fi nd out more?