Bachelor of Viticulture and Oenology

Summary

Every great wine is a product of high quality science and sound process management. Lincoln University’s Bachelor of Viticulture and Oenology prepares you to cultivate a future in the wine sector in New Zealand or overseas.

Great wines are made long before they reach the glass — in the soil, the vines, the people, and the science that connects them. At Lincoln, you’ll learn how vineyards and wineries work from the ground up, studying the science that shapes grape and wine production. You’ll experience each stage for yourself as you develop the knowledge and practical skills needed to grow a future in New Zealand’s most iconic land-based industry.

How you’ll grow

• By developing a strong understanding of the sciences, including biology, chemistry, plants and soils.
• Develop a strong foundation in science and understand how they define grape and wine production
• Explore the entire wine supply chain, from vine growth and vineyard ecosystems to winemaking processes, quality assessment, and global markets
• Learn the essentials of horticultural systems with a strong focus on viticulture, applying concepts directly in Lincoln’s own on-campus vineyards
• Understand wine science, sensory evaluation, and quality management through practical laboratory sessions and a range of guided tastings
• Produce your own wine

Career opportunities

You'll be ready for a range of careers in the wine industry, including viticulturist, vineyard manager, foreman, winemaker, sales specialist and cellar manager.

Practical work requirements

During your study, you’re expected to complete:

• A total of 18 weeks of hands-on practical experience
• Covering six consecutive weeks in a commercial vineyard
• Covering six consecutive weeks in a commercial winery
• Covering six consecutive weeks in an allied industry (wine bar or shop, winery laboratory, commercial vineyard or brewery)
• Alternatively, you can complete up to 12 weeks in your vineyard or winery practical work placement.

For more information on the practical aspects of study, or request a copy of the Practical Work Handbook, contact the Practical Work Co-ordinator at practicalwork@lincoln.ac.nz or phone +64 3 423 0061.

I wanted to study at a university with credible links to the land. The kind of thing that isn’t offered at other universities, from people with a strong connection to land and growing.

Len Ibbotson

Bachelor of Viticulture and Oenology

Graduate Attributes

Graduate Attributes refer to the knowledge, skills, and values that you gain from completing your qualification. These high-level qualities will prepare you for career success, further study or research and making a valuable contribution to society in your chosen field.

Knowledge

• Describe growing and production of wine from cool climate wine varieties.
• Recognise a range of cool climate wine styles and their sensory attributes.
• Describe the professional practices and organisation of the New Zealand wine industry.
• Describe the roles of other viticulturists, winemakers and industry representatives.
• Describe and explain the philosophical, scientific and ethical principles underlying scientific research.

Skills

• Confidently perform required routine tasks in a vineyard, winery or laboratory setting.
• Co-operate with colleagues and show competence in teamwork.
• Apply knowledge and skills of microbiology, plant physiology, engineering, plant protection, marketing and chemistry to solve problems in viticulture and oenology.
• Evaluate his or her own professional functioning and act to remedy limitations of knowledge, skills and attitudes.
• Extrapolate from scientific knowledge and principles to solve new problems.
• Facilitate the learning experience of individuals, groups and communities, both within and beyond the viticulture and oenology sector.
• Locate, evaluate and use information in a range of contexts and integrate critical thinking into his or her understanding of issues.
• Effectively and efficiently organise and manage time and resources.
• Solve problems and design experiments.
• Perform a range of practical skills associated with producing a vintage, including propagation and management of vines, and processing and fermentation of grapes.
• Maintain proper boundaries between personal and professional roles.
• Recognise his or her limitations of knowledge about viticulture and oenology and a willingness to seek help when these limitations are met.

Values

• Commit to the fundamental importance of the interdependence between research and scientific knowledge.
• Develop a sense of social responsibility and an understanding of the contribution of viticulture and oenology to the welfare of humanity.
• Develop *a sense of social responsibility and an understanding of the roles and functions of viticulture and oenology in the so...