Contents

• BScAgric programme in Viticulture and Oenology
• Bursaries
• Career opportunities
• Application procedure

BScAgric programme in Viticulture and Oenology

A student interested in a career in the wine industry has a choice of the following combinations of major subjects:

• Viticulture and Oenology
• Viticulture and Entomology [Crop Production systems]
• Viticulture and Genetics (plant breeding) [Crop Production systems]
• Viticulture and Agricultural Economy [Crop Production systems]
• Viticulture and Plant Pathology [Crop Production systems]
• Viticulture and Soil Science [Crop Production systems]

Students in Viticulture are taught a complete spectrum of the grapevine, i.e. ampelography, phenology, physiology, plant material improvement, propagation and table grape science, vineyard management, grapevine abnormalities, vineyard cultivation practices and establishment and selection of locations for wine grape cultivation. Students also obtain practical experience in all the techniques used to manipulate the plant to produce the desired product.

Students in Oenology obtain practical and theoretical experience in making different wine types and styles, from harvesting to bottling, during their studies. Oenology graduates are not only able to make wine, they also obtain an intimate understanding of the complicated processes involved in creating good quality wine, i.e. wine stabilisation, quality control, environmental management, applied wine microbiology, wine chemistry and analysis, wines and brandies, evaluation systems and regulations.

See the brochure or the yearbook of the Faculty of AgriSciences for more information regarding choice of subjects and admission requirements.

The Faculty Secretary
Faculty of AgriSciences
Stellenbosch University
Private Bag X1
7602 MATIELAND

Tel: 021 808 4833
E-mail:

Length of course

4-year degree (BScAgric) course on an undergraduate level.

Study fees

Please refer to the Student Fees yearbook.

List of modules and contents of subjects

VITICULTURE 33081

314 16 Cultivar science, phenology and physiology 3L, 3P A
Origin, morphology, description (identification) and cultivation properties of wine grape cultivars. Description (identification) of specific rootstock cultivars. Phenology, physio­logy of dormancy. Physiology of reproductive growth: hormonal aspects, berry growth and ripening (physiology and chemistry), optimal ripeness.

344 16 Plant material improvement, propagation and table grape science 3L, 3P A
Improvement of grapevine material (importance, methods, schemes), success of im­proved material. Grapevine propagation: collection, storage (material), multification, grafting tech­niques, nursery layout and facilities, physiology and anatomy of graft union healing, top-grafting methods. Cultivation of table grapes and grapes for drying: industries in SA, cultivars, cultivation practices, spring and summer treatments, pre-harvest physiology.
P Viticulture 314

414 16 Vineyard management 3L, 3P A
Viticultural management: irrigation, fertilisation and weed control. Stress physiology (effects on the whole plant as well as on fruit development). International perspective on grapevine cultivation.
P Viticulture 314, 344

424 16 Table grapes and grapevine abnormalities 3L, 3P A
Cultivation of table grapes and grapes for drying: harvesting and packaging, drying, storage, quality factors, marketing. Abnormalities associated with abiotic and biotic factors and the identification of these under field conditions; anatomical, physiological and morphological abnormalities associated with specific virus diseases.
P Viticulture 314, 344

444 16 Vineyard cultivation practices 3L, 3P A
Pruning, trellising systems (impact on quality and economics), planting of vineyards, shaping of young vines, light and canopy management (physiology, principles and practices). Management of vineyard variations ("precision viticulture"). Alternative vineyard practices.
P Viticulture 314, 344

454 16 Vineyard establishment and selection of locations for wine grape cultivation 3L, 3P A
Selection of location; scion and rootstock selections; soil potential and soil improvement; vineyard layout and establishment; growth and function of roots; plant spacing (utilisation of above- and below-ground environment).
P Viticulture 314, 344

OENOLOGY 33103

142 8 Introduction to oenology 1.5L, 1.5P T
An introduction to the composition of grapes, must and wine, as well as micro-organisms in winemaking. The fundamentals of alcoholic fermentation, winery equipment and production methods. An introduction to wine styles and wine evaluation.

244 16 Introduction to oenology 3L, 3P A
An overview of the South African grapevine and wine industries; grape production for different uses, such as grapes for drying, table grapes, wine grapes; introductory morpho­logy, ecology; composition of must, grapes and wine; micro-organisms in winemaking. Alcoholic fermentation. An overview of the principles and techniques in the making of the various types of wine and brandy. Wine evaluation.
C Crop Production 214, Crop Protection 244

314 16 Principles and techniques of winemaking I 3L, 3P A
The harvesting and handling of grapes, must and skins before, during and after fermenta­tion; criteria for determining harvest readiness; requirements for and techniques of grape-receiving systems; transport systems; separators, presses and clarification systems; must balancing; fermentation aspects; temperature control; colour extraction techniques; wine evaluation; making of experimental wines; cellar visits; techniques for wine analysis.
P Oenology 244, Chemistry 114 (or B134), 154
C Viticulture 314

344 16 Principles and techniques of winemaking II 3L, 3P A
Fining and clarification of wine, filtration and bottling of wine. The making of concentrates. Enzymes in winemaking. Wine blending. Wine evaluation. Evaluation of experimental wines.
P Oenology 314

414 16 Wine stabilisation, quality control, environmental management 3L, 3P A
Principles and techniques of wine stabilisation; phenols in grapes and wine; protein, tartrate, oxidative, colour and metal stability; cooling; wood chemistry; quality control systems; product specifications; environmental management systems; wine evaluation; fining trials; stability tests; sensory identification of faults; product development; compulsory vacation work in cellars.
P Oenology 314, 344;
P Biochemistry 214, 244

424 16 Applied wine microbiology 3L, 3P A
Applied aspects of yeasts, moulds and bacteria during winemaking; malolactic fermen­tation; microbial spoilage of wines; preservatives; tests for microbiological stability; identification of faults.
P Oenology 314, 344;
P Biochemistry 214, 244

444 16 Applied fermentation chemistry and wine analysis 3L, 3P A
Chemical composition of grapes, juice and wine and the importance thereof for the fermenta­tion process and wine quality; yeast biochemistry and the formation of fermentation products, in particular aroma and flavour compounds. Techniques for wine analysis; physical and chemical analysis of juice and wine. Work assignments and reporting.
P Oenology 314, 344

454 16 Wines and brandies, regulations 3L, 3P A
Principles and techniques of brandy-making and maturation; top wine countries of the world; legislation and regulations affecting wine, brandy, industrial health and safety, the environ­ment; the wine of origin system; evaluation of foreign wines; small-scale brandy distillation; basic marketing and global competition.
P Oenology 314, 344

Bursaries

A number of bursaries are available - see the following link: Bursaries and Loans

Career opportunities

List of possible careers:

• Producer
• Winemaker
• Consultant
• Researcher
• Biotechnologist

Application procedure

Link to the application procedure of Stellenbosch University

Please adhere to the following:

• Students previously enrolled at Stellenbosch University, but who are not currently registered:
  Reapply for admission to Stellenbosch University to activate previous student record.

• Students from other South African universities:
  Apply for admission to Stellenbosch University.

• Foreign students: Submit a formal application to Stellenbosch University. Contact the International Office to assist you with the application procedures, as well as any further enquiries regarding studies at Stellenbosch University, e.g. your study permit, accommodation, etc.
  - Link to the International Office
  - Link to the Application procedure
  E-mail:

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