Master of Viticulture and Oenology (MVitOen)

Program Code

Program Faculty
Faculty of Sciences, Engineering and Technology

Academic Year

These Program Rules should be read in conjunction with the University's policies (


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 fertilizer to optimise vineyard yield and grape quality. The viticulturist 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 viticulturist / 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 Master of Viticulture and Oenology is an AQF Level 9 Masters qualification with a standard full-time duration of 2 years.

Program Learning Outcomes

  1. An integrative understanding of both viticulture and oenology disciplines underpinned by a strong fundamental scientific background, which will promote independent research capacity, data analysis and critical thought.
  2. Demonstration of independent thought and the ability to collaborate and work with others to solve problems or provide new solutions applicable to wine industry situations.
  3. Knowledge, understanding and implementation of the most relevant technologies used in international wine industries.
  4. Capacity to undertake and implement independent research activity necessary for both industry research and development activities or pure basic science in viticulture and or oenology.
  5. Recognition as a University of Adelaide wine graduate and wine ambassador. These combined roles are represented by the ability to implement progressive scientific-based approaches to grape and wine production as well as embracing novelty, and importantly, artistry, when it comes to new world wine production. Graduates will have the requisite tools to continue lifelong learning and the skills to be innovative mentors to the existing and future wine industry sector.
  6. Skill sets that make our graduates wine industry-ready in viticulture and oenology disciplines both locally and internationally.


Interruption of program: Students must apply for permission from the Executive Dean or delegate before taking a Leave of Absence. Any extension of the leave without approval will result in the loss of place in the program but an application may be made to be re-admitted to the program subject to the admission procedures in place at the time.

Program Maximum Duration: As specified in Table 1 of the Coursework Academic Programs Policy, this program must be completed within a Maximum Duration which includes any periods of non-enrolment, leave of absence or approved study at other institutions for credit towards a Program. 

Academic Program Rules for Master of Viticulture and Oenology

There shall be a Master of Viticulture and Oenology.

Qualification Requirements

To qualify for the degree of Master of Viticulture and Oenology, the student must complete satisfactorily a program of study consisting of the following requirements with a combined total of not less than 48 units, comprising:

  1. Core courses to the value of 27 units
  2. Research equivalent courses or professional experience placement to the value of up to 12 units
  3. Elective courses to the value of up to 15 units

Core Courses