University of Adelaide

What you'll study

This intensive graduate diploma covers the core technical and scientific principles of grape growing and winemaking, blending applied fieldwork with laboratory and sensory training. Coursework typically includes modules on grapevine physiology and canopy management, soil science and irrigation, pest and disease management, fermentation science, wine chemistry and analysis, cellar operations, and sensory evaluation and wine style development.

Program structure mixes lectures, tutorials, laboratory practicals and significant on-site fieldwork at the University's Waite campus and associated experimental vineyards. Students undertake hands-on winery practice covering grape receiving, fermentation management, stabilisation and bottling, and learn routine chemical and microbiological analyses used in quality control. Teaching also emphasises data interpretation, record-keeping and contemporary issues such as sustainability and precision viticulture.

• Core topics: vine physiology, canopy and crop management, soils and nutrition, irrigation strategies.
• Oenology and lab skills: fermentation management, wine chemistry, microbiology, analytical techniques.
• Practical skills: vineyard operations, harvest management, cellar procedures, sensory assessment.
• Industry context: quality assurance, wine business fundamentals, sustainability and regional wine styles.

Assessment

Assessment combines written assignments, laboratory reports, practical assessments in vineyards and wineries, and examinations. Some cohort intakes may include short project work or a practical placement with a local producer to consolidate skills.

Entry requirements

Applicants are normally expected to hold a recognised undergraduate degree in a relevant discipline such as agriculture, science, horticulture, food science or a related field. Applicants with substantial professional experience in viticulture, winemaking or the wine industry may be considered on a case-by-case basis, often with a requirement to demonstrate prior practical skills and knowledge.

Other typical requirements include English language proficiency at the University’s postgraduate threshold for international applicants. Applicants may also be asked to provide academic transcripts, a curriculum vitae detailing industry experience, and referee reports that speak to academic potential or professional competence.

Career prospects

Graduates are prepared for a range of technical and managerial roles across the wine sector. Common career pathways include working as a viticulturist or vineyard manager, winemaker or assistant winemaker, cellar door and quality assurance manager, technical officer in laboratories, or consultant in vineyard or winery operations. The training also provides a foundation for roles in wine research, extension services and supply-chain quality management.

South Australia’s large and diverse wine industry offers regional employment opportunities in production, research and export-focused businesses; graduates often enter roles with wineries, vineyard management companies, independent consultants, government agencies and private laboratories.

Why study at University of Adelaide

The University of Adelaide has long-standing strengths in agricultural and plant sciences, with specialised facilities at the Waite campus that support viticulture and oenology teaching and applied research. Students benefit from access to experimental vineyards, pilot-scale winery facilities and laboratory resources for practical training.

Teaching is informed by research in grapevine biology, soil science and wine chemistry, and the programme has strong links to South Australia’s wine industry, providing exposure to contemporary practices and professional networks. The location and industry connections make the University a practical choice for those seeking hands-on preparation for careers in the wine sector.