Viticulture and Oenology
New Zealand’s specialist land-based university
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
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.
Viticulture and Oenology
Five reasons to choose our
Lincoln University offers the largest range of
university courses concentrating on grapes and
wines within New Zealand.
are highly regarded
internationally - almost
50% of our students are
from other countries such
as Canada and the USA.
Lincoln University was
the ﬁrst in the English
speaking world with
emphasise cool climate
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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.
Students have access to highly qualiﬁed staff
who are at the cutting edge of research in
New Zealand through the Centre of Viticulture
and Oenology based at Lincoln University.
If 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 Compulsory courses
100 Level courses
BIOS 111 Invertebrate and Microbial Biology
An introduction to the diversity of micro-organisms and
This specialist degree offers you the opportunity to stand
invertebrates and their life strategies. The basis of exploitation
out from the crowd and prepares you for a great career in
and conservation of beneﬁcial organisms and control of harmful
the sector. organisms.
The three year degree requires 18 weeks of practical work
MGMT 103 Primary Industry Systems
in commercial vineyards and wineries. In addition to the
MGMT 103 is an introduction to the breadth and complexity
practical work off campus, you’ll also be tending your own of agricultural, horticultural, forestry and food systems,
grapes in the Lincoln University vineyard, making wine, emphasising the scientiﬁc, technological, environmental and
developing wine tasting skills and learning other forms of socio-economic interrelationships involved.
wine analysis. Course-speciﬁc ﬁeld trips and tours, and a
multi-day ﬁeld tour, reveal many facets of the modern PHSC 101 Chemistry IA
New Zealand wine industry. An introduction to atomic theory and periodicity; chemical
quantities and equilibria, also including organic chemistry.
You’ll gain a full grounding in the sciences and complement
your V&O studies with practical work as well as coursework PLSC 104 Plant Science I
in food science, management, marketing, soils and plant This course is an introduction to the structure and function of
physiology. higher plants.
You may be able to study the ﬁrst semester of the third year SOSC 106 Soil Science I
at the Nelson-Marlborough Institute of Technology Blenheim An introduction to the principles of soil science. An outline of the
properties of soil which are important to sustainable land use
campus, where an early start to lectures offers you the
and environmental protection. Topics include: Soil formation,
opportunity to take an extended break during the semester
soil as part of an ecosystem, soils in the New Zealand landscape,
to work vintage in the largest winegrowing region in soil physical conditions, plant nutrient requirements, availability
New Zealand. of soil nutrients, soil reactions, nutrient recycling, basic fertiliser
forms and soil fertility concepts.
A fourth year option is BV&O Hons which provides a sound
background in advanced topics related to viticulture and Plus at least one of:
oenology, as well as research and the opportunity for further BICH 104 Biochemistry
postgraduate study. This 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.
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Or: PHSC 208 Principles of Wine Science
Study the principles of wine science, including discussion of the
ECON 110 Introduction to Applied Economics physical and chemical properties of processing juice and wine,
An introduction to microeconomics, macroeconomics and wine microbiology, fermentation, ﬁnishing, stabilisation and
international trade in the context of the New Zealand economy, basic quality assessment by chemical and sensory means.
with applications to environmental and natural resource PHSC 208 also includes aspects of ‘cool climate’ wine-making.
Or: QMET 201 Biometrics
This course gives students an understanding of the need for
PHSC 102 Chemistry IB statistical methods in biological studies and experience in some
Chemistry 1B studies the fundamentals of analytical, physical of the tools used.
and inorganic chemistry of relevance to biological systems.
Or: 300 level courses
PHSC 103 Environmental Physics HORT 327 Viticulture II**
Apply basic physical principles to the study of environmental, Study decision-making in the vineyard with emphasis on
agronomic and biological systems including familiarisation with grapevine pruning and training, ﬂowering, photosynthesis and
basic scientiﬁc quantities and their units. The course studies the the development of fruit ﬂavour, aroma compounds and other
transfer of energy and matter, microclimate and meteorology and phenolics. The course also studies strategic approaches to
electrical instrumentation. optimising vine performance and fruit composition.
200 level courses PHSC 317 Wine Quality Assessment
This course focuses on wine quality assessment by sensory and
HORT 212 Viticulture I* chemical methods, sensory analysis and the interpretation of
This course studies grapevine growth habit, form and cropping, results from taste panels.
physiology of vegetative growth, fruit development and
maturation, nutrition and water relations and looks at the role of Plus at least two of:
rootstocks and cultivars and the interaction with macro-, meso-,
and micro-climate. BICH 335 Wine Chemistry & Technology
This course focuses on chemical methods of wine analysis
and studies the theory and principles of physical, chemical
MGMT 214 Horticultural Systems
and enzymatic changes in musts and wines. BICH 335 also
This is an integrated study of horticultural production and
looks at control of wine composition and current trends in wine
management systems and focuses on case studies of selected
systems to emphasise the role of management and the
interdependence of biological, production, economic and
ECOL 309 AgroEcology
AgroEcology is the science of sustainable agriculture, focusing
Graduate Diploma in
on current issues in the agricultural environment and the role of
the ecosystem functions and services and looks at alternative
Viticulture and Oenology
approaches ensuring sustainability of future farming practices.
This Graduate Diploma is a one year qualiﬁcation speciﬁcally
HORT 328 Science of Grapes & Wine** designed for those who have an undergraduate degree or
This course studies the current issues in the science of grapes signiﬁcant industry experience. It involves students in grape
and wine and offers a practical experience with a viticulturally- growing, making wine from their own fruit and developing
based trial. wine tasting skills and other forms of wine analysis.
MGMT 325 Vineyard & Winery Management The Graduate Diploma is available to students who have a
MGMT 325 focuses on the analysis and planning of case studies prior degree from any approved university. Non-graduates
of selected vineyard, viticultural and winery systems and with some tertiary study and signiﬁcant experience in
businesses including crop economics, ﬁnancial planning, project viticulture and/or winemaking may be granted provisional
management and work organisation. entry.
PHSC 316 Winery Equipment & Structures A background in chemistry is required although concurrent
This course studies the legal requirements for wineries, buildings chemistry study within the Graduate Diploma in Viticulture
and equipment used for processing, fermentation and storage as and Oenology is possible. Students are required to attend
well as the operational organisation in the winery. course-speciﬁc ﬁeld trips and a multi-day ﬁeld tour focused
on the many facets of the New Zealand wine industry.
PLPT 323 Grape Pest & Disease Management*
PLPT 323 studies the biology of grapevine pests and diseases
Eight courses or six courses and a dissertation must be
including the interaction of pest and disease development completed by those wishing to graduate with the diploma.
with environmental factors, crop growth stages and viticultural
practices. The course also looks at effective integrated pest and Compulsory courses
disease management including a range of cultural, physical and
chemical control methods. HORT 212 Viticulture I
HORT 327 Viticulture II
*HORT 212 may be taken concurrently with PLPT 323.
PHSC 208 Principles of Wine Science
** HORT 327 is normally taken concurrently with HORT 328. PHSC 317 Wine Quality Assessment
Plus at least three of:
BICH 335 Wine Chemistry and Technology
HORT 328 Science of Grapes and Wine
MGMT 325 Vineyard and Winery Management
PHSC 316 Winery Equipment & Structures
PLPT 323 Grape Pest and Disease Management
PAGE 6 www.lincoln.ac.nz
Other study options
Other areas of study So you’re keen to further
at Lincoln University your study?
There is also a range of graduate and postgraduate
If you are interested in viticulture and oenology you may also qualiﬁcations offered at Lincoln University that might be of
be interested in some of the other programmes on offer at interest to viticulture and oenology graduates.
Lincoln University, such as:
Qualiﬁcations options include:
• Diploma in Applied Science
• Diploma in Horticultural Management • Graduate Certiﬁcate
• Diploma in Horticulture • Graduate Diploma
• Bachelor of Agricultural Science • Honours
• Bachelor of Science. • Postgraduate Certiﬁcate
• Postgraduate Diploma
For further information contact us on 0800 10 60 10. • Masters Degree
Areas of study include:
• Agricultural science
• Applied science
• Environmental policy
• Horticultural science
• Landscape architecture
• Natural resources management and
• Parks, recreation and tourism management
• Resource studies
• Social science
• Software and information technology.
For further details contact us on 0800 10 60 10.
Look where they’ve landed
FRANCES DURCAN In her role at New Zealand Winegrowers, Frances works with New Zealand
BACHELOR OF VITICULTURE AND wineries and a team of three staff in London, delivering events and
OENOLOGY GRADUATE promotions around Europe. Her job also includes aiding wineries who are
MARKETING EXECUTIVE, looking for distribution in Europe, working with industry trade and media
NEW ZEALAND WINEGROWERS 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 ﬁt 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
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
“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.”
PAGE 8 www.lincoln.ac.nz
AARON BILCICH “I love my job and even though some days I work crazy hours it doesn’t really
BACHELOR OF VITICULTURE seem like work – it is extremely varied and covers all aspects of winemaking
& OENOLOGY GRADUATE (from processing grapes, lab work, barrels, ﬁltrations, tasting, bottling,
ASSISTANT WINEMAKER, 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 ﬁeld trips, the Wine Club tastings and learning from tutors
with industry experience and passion for their respective ﬁelds.” 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 ﬂexibility is important. “To work
in this industry you must be extremely ﬂexible, particularly if you work for
smaller, more boutique wineries, you’ll ﬁnd 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).”
“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.”
Frequently asked questions
Who should think about doing the Bachelor of Viticulture and Do I get to do any practical work as part of my degree?
Oenology? Yes, 18 weeks over the duration of your degree. It is usually
If you want to get into the wine industry (vineyard, winery or done in the Christmas and Easter holidays. A minimum of
marketing) then this is the degree for you. six weeks must be in a commercial vineyard and six weeks
in a different commercial winery. Students may also have an
Why is chemistry important? opportunity to study a vintage semester, which allows for a
six week vintage period during the ﬁrst semester of their third
Wine making is essentially applied chemistry. You learn about
year, in the heart of Marlborough.
the components of wine and how they interact, e.g. coloured
components in red wine being changed by acidity.
What kind of job would I get?
Do I specialise? There are many opportunities in both New Zealand and
overseas. The New Zealand industry is well respected
The ﬁrst year and a half is largely made up of compulsory
internationally, both in terms of the wines it produces and
courses. Towards the end of your second semester in your
the quality of graduates coming out of it. Overall, there will
ﬁrst year you start to think about your specialisations,
be good opportunities particularly for those interested in
choosing other courses you ﬁnd interesting. However,
viticulture as this is where most improvement in wine quality
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 What subjects should I take at school to best prepare me for
the University. this degree?
Year 13 Chemistry is strongly recommended (but not
Can I change my degree after the ﬁrst year? compulsory). Maths and/or statistics, biology and English are
useful, but not essential.
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.
PAGE 10 www.lincoln.ac.nz
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 email@example.com
You can also visit the Lincoln University website - www.lincoln.ac.nz - to ﬁnd out more about:
Enrolment and Semester dates
And more ...
New Zealand’s specialist land-based university
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express or implied liability whatsoever to any party for any loss Managed Forest.
or damage caused by errors or omissions, whether these errors or
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Want to ﬁnd out more? 0800 10 60 10 in New Zealand
www.lincoln.ac.nz +64 3 325 2811 international