Undergraduate – Department of Viticulture and Oenology

PROGRAMME OUTLINE AND STRUCTURE IN VITICULTURE AND OENOLOGY

BScAgric (Viticulture and Oenology)

The four-year Bachelor of Science in Agriculture (BScAgric) programme in Grape and Wine Sciences provides a comprehensive foundation for careers in the grape and wine industries. The curriculum explores the structure and function of the vine, emphasizing the scientific management of the plant to produce sustainable, environmentally harmonious grape products suitable for crafting distinctive wines. In addition, the programme integrates in-depth knowledge of the chemical and biological processes underpinning the production of wine and brandy, with a focus on preserving natural resources. Graduates are equipped with the theoretical and practical expertise needed to contribute meaningfully to the viticulture and oenology sectors.

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Modules

BScAgric Viticulture and Oenology (General)

Module Name	Module Code	Credits	Module Description	Teaching Load
14052 Crop Production	152	8	Introduction to applied plant science Crop Production – 152(8 credits) Introduction to applied plant science Classification systems and classification of agricultural crops; structure of plants of agricultural significance; plant growth regulators; ecological principals and introductory agricultural ecology. Method of assessment: Flexible assessment Close	1.5L, 1.5P
13872 Grapevine Sciences	214	12	Grapevine plant materials and their growth and metabolism Grapevine Sciences – 214(12 credits) Grapevine plant materials and their growth and metabolism Classification systems and classification of agricultural crops; structure of plants of agricultural significance; plant growth regulators; ecological principals and introductory agricultural ecology. Method of assessment: Flexible assessment Close	2L, 3P
13872 Grapevine Sciences	244	16	Resource allocation and physiology of grapevines Grapevine Sciences – 244(16 credits) Resource allocation and physiology of grapevines Grapevine resources for wine and table grape production (rootstock and scion cultivars and varieties); ampelography; seasonal cycles; vine growth and metabolism. Method of assessment: Flexible assessment Prerequisite module: Grapevine Sciences 214 Close	3L, 3P
13872 Grapevine Sciences	452	8	Grape farming systems and business models Grapevine Sciences – 452(8 credits) Grape farming systems and business models Table and raisin grape production systems to produce table grapes/raisins for desired quality and market requirement outcomes. Market access 2-day accredited short course (including GLOBALGAP or similar quality traceability system), compiling production, harvest and post-harvest plans for a commercial unit. Case study of a commercial unit’s implementation of a production plan, as well as the harvest and post-harvest processes. Method of assessment: Flexible assessment Prerequisite module: Grapevine Sciences 314, 344 Corequisite module: Grapevine Sciences 444 Close	2L, 3P
13710 Grapevine and Wine Sciences	142	8	Introduction to grapevine and wine sciences Grapevine and Wine Sciences – 142(8 credits) Introduction to grapevine and wine sciences Basic grape morphology and production directions. Wine grape cultivars. 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. Method of assessment: Flexible assessment Close	1.5L, 1.5P
13710 Grapevine and Wine Sciences	212	8	Introduction to grapevine and wine microbiology Grapevine and Wine Sciences – 212(8 credits) Introduction to grapevine and wine microbiology History of wine microbiology, description of micro-organisms associated with the grapevine and wine environments and practical ways to isolate, identify and manage their growth, basic biochemical pathways pertaining to wine fermentation. Method of assessment: Flexible assessment Close	1.5L, 1.5P
13710 Grapevine and Wine Sciences	278	8	Practical project (1): Integrated grapevine and wine sciences Grapevine and Wine Sciences – 278(8 credits) Practical project (1): Integrated grapevine and wine sciences History of wine microbiology, description of micro-organisms associated with the grapevine and wine environments and practical ways to isolate, identify and manage their growth, basic biochemical pathways pertaining to wine fermentation. Method of assessment: Flexible assessment Close	2L, 2P
13710 Grapevine and Wine Sciences	378	8	Practical project (2): Integrated grapevine and wine sciences Grapevine and Wine Sciences – 378(8 credits) Practical project (2): Integrated grapevine and wine sciences Application of viticultural and oenological knowledge contained in second- and third-year modules in which critical academic skills are demonstrated. Presentation of scientific reports, portfolios, process flow charts, compliant wine labels, a basic marketing plan and a wine tasting. Method of assessment: Flexible assessment Prerequisite modules: Grapevine and Wine Sciences 278 Close	2L, 2P
13710 Grapevine and Wine Sciences	444	8	International terroir and wines Grapevine and Wine Sciences – 444(8 credits) International terroir and wines This module introduces the student to the terroir concept in grapevine and wine science, and explores viticultural management practices and wine style decision-making under ‘normal’ and rapidly -changing climatic conditions. It introduces the main characteristics (typicality) of international and local wines associated with specific terroirs. Method of assessment: Flexible assessment Prerequisite modules: Grapevine Sciences 344 Close	2L, 3P
13710 Grapevine and Wine Sciences	454	8	The future of wine Grapevine and Wine Sciences – 454(8 credits) The future of wine The module will provide an overview of the drivers of change in the wine industry, the relevance of innovation in the context of a changing world, the process of innovation, and evaluation of technologies that have the potential to disrupt the current attitudes and practices in the wine industry. Method of assessment: Flexible assessment Close	2L, 3P
13710 Grapevine and Wine Sciences	478	60	Industry internship Grapevine and Wine Sciences – 478(60 credits) Industry internship This module utilises a work-integrated learning strategy to enhance practical viticultural and winemaking experience in the industry under the guidance of academic and industry mentors. Experience in all aspects of cellar and vineyard management. Identification and design of a scientific research project or system in the workplace. Working in teams and individually to manage vines, monitor ripening, produce wine, conduct experiment, write a project report and present results and write a reflection on experience. Method of assessment: Flexible assessment Prerequisite Pass modules: Grapevine Sciences 214, 244, 314, 344 Wine Sciences 214, 244, 314, 344 Grapevine and Wine Sciences 278, 378 Close	3T, 3P
13890 Wine Sciences	214	16	Introduction to wine industry Wine Sciences – 214(16 credits) Introduction to wine industry The South African wine industry, consumers and products in context. Wine-of-Origin system, legislation and regulations, including labelling. Workplace health and safety in a winemaking context. Principles of sustainable wine production. Method of assessment: Flexible assessment Close	3L, 3P
13890 Wine Sciences	244	16	Wine styles and sensory evaluation Wine Sciences – 244(16 credits) Wine styles and sensory evaluation Wine evaluation systems, working in a formal tasting environment, effective communication to wine consumers in tasting rooms (service-learning). Wine components, wine scoring, descriptive analysis and the appropriateness of different sensory tests. Consumer preferences and issues. Traditional and non-traditional wine markets. Wine styles: importance in winemaking, and the process of wine production for various styles, including legislation around permissible additives. Brandy, sparkling, sherry and other production systems. Method of assessment: Flexible assessment Prerequisite module: Wine Sciences 214 Close	3L, 3P
13890 Wine Sciences	314	16	Grape processing and wine production Wine Sciences – 314(16 credits) Grape processing and wine production Principles and practices of winemaking will be discussed and implemented producing different wine styles. Harvesting of the grapes; grape processing; use of different winemaking technologies; addition of processing agents; management of alcoholic and malolactic fermentations; handling of problem fermentations. Method of assessment: Flexible assessment Prerequisite modules: Grapevine and Wine Sciences 212; Wine Sciences 244 Close	3L, 3P
13890 Wine Sciences	344	16	Wine stabilization, clarification, bottling and faults Wine Sciences – 344(16 credits) Wine stabilization, clarification, bottling and faults Principles and techniques for wine clarification, stabilisation and bottling will be discussed. Wine faults: prevention, origins and treatments. Wine tasting and analyses Method of assessment: Flexible assessment Prerequisite module: Wine Sciences 314 Close	3L, 3P
13890 Wine Sciences	446	24	Biochemistry of wine flavours Wine Sciences – 446(24credits) Biochemistry of wine flavours Integrated and comprehensive study of fermentation-derived aroma compound production. The biochemistry of wine-relevant organisms (yeasts and lactic acid bacteria). The role of phenolics, polysaccharides, ageing, oxidation and wood derived compounds in wine. Method of assessment: Flexible assessment Prerequisite module: Wine Sciences 314, 344 Close	3L, 3T, 3P

Industry Training

Students enrolled in the BScAgric programme with majors in Viticulture and Oenology are required to complete compulsory practical training in both disciplines. This hands-on experience typically takes place from the end of the third year through the middle of the fourth year, and includes vineyard-based activities such as winter pruning and summer canopy management, as well as work in a commercial wine cellar.

Career Opportunities

Note that this qualification is internationally recognized. Graduates may pursue the following career opportunities, among others.

Extended Degree Programme

The Extended Degree Programme (EDP) was introduced to assist students with proven potential but without adequate schooling in mastering their degree programmes. An additional year of study is added to a mainstream degree programme to form an EDP. This extra year is utilised to prepare students, by means of additional academic support, for specific mainstream subjects and for university studies in general.

Any student who is admitted to a mainstream programme may apply for admission to the relevant EDP. Based on school results and/or the results of any assessment or test, including the NBTs, prescribed by the University, a student may be advised or compelled by the Faculty to follow the EDP route.

The minimum admission requirements for the EDP in the programmes are set out in the Selection guidelines and admission policy for undergraduate programmes for the Faculty of AgriSciences. For full detail, visit: https://agric.sun.ac.za/undergraduate/

Bursaries

Please contact the Bursary and Loans office or see the annual year book for bursaries. Please take note of closing dates for bursaries.

Admission Requirements

For university admission, a prospective student is required to be in possession of a National Senior Certificate (NSC) or school-leaving certificate from the Independent Examination Board (IEB) as certified by Umalusi, with admission to bachelor’s degree studies (which requires a performance level of at least 4 (50-59%) in each of four designated university admission subjects), or an exemption certificate issued by the South African Matriculation Board to students with other school qualifications

In addition to the above, admission to programmes leading to BScAgric require at minimum:

An average performance level of 60% in the NSC or the IEB’s school-leaving certificate (excluding Life Orientation), or other school qualification
Afrikaans or English (Home Language) 4 (50%)
Mathematics 5 (60%)
Physical Sciences 4 (50%)

The prospective student is also required to take the National Benchmark Tests (NBT), including the mathematics component (MAT) of the tests.

Application Procedure

Information on the application procedure can be found at https://www.su.ac.za/en/apply/undergrad

Foreign students: Please apply online via the International Office where you will find all the relevant information on the application procedures, visa requirements, fees and accommodation.