This program incorporates courses in both viticulture and oenology and qualifies graduates to work as either a viticulturalist, oenologist (winemaker) or in related professions (e.g. hospitality and tourism, and the food and beverage industry). Viticulture is the study of grape vines and their cultivation and includes site selection, vineyard establishment, management of pests and diseases and the informed application of irrigation and fertiliser to optimise vineyard yield and grape quality. The viticulturalist typically works closely with the winemaker to achieve the desired winemaking outcome. The winemaker utilises their training in the science of winemaking (oenology), to process grapes for the production of white, red, still and sparkling and fortified wines. The viticulturalist / winemaker often contributes to in-house research, sales and promotion of the finished product.
Throughout this program, there is an emphasis on the key technical methods and sensory (wine tasting) skills required for a career in viticulture and oenology. The first year level teaches both basic sciences and foundations of wine science at the North Terrace campus and the National Wine Centre. In second, third and fourth year levels the emphasis is on the scientific and technological aspects of winemaking and viticulture, with courses taught in the winery at the Waite campus. In fourth year students will have the opportunity to complete an industry experience placement in either viticulture and / or oenology to enhance personal and career objectives.
The Bachelor of Viticulture and Oenology is an AQF Level 7 program with a standard full-time duration of 4 years.
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