University of Adelaide

What you'll study

This program integrates core viticulture and oenology topics with foundational science and industry practice. You will study grapevine biology, plant physiology and soil science as they apply to vineyard management; pest and disease management; irrigation and canopy management; and sustainable vineyard practices. On the oenology side you will cover wine chemistry, microbiology, fermentation science, cellar operations and winemaking technology, together with sensory analysis and quality assurance.

Teaching blends lectures, laboratory practicals, sensory sessions and extensive field work in teaching vineyards and a working winery. Typical modules and subjects include:

• Introduction to Viticulture and Grapevine Physiology
• Soil Science and Nutrient Management
• Vineyard Systems and Crop Protection
• Wine Chemistry and Analytical Techniques
• Microbiology of Fermentation
• Winemaking Principles and Cellar Practices
• Sensory Evaluation and Quality Management
• Harvest and Vintage Operations
• Wine Business, Marketing and Supply Chain
• Capstone project or industry placement involving practical problem solving

Students have opportunities for industry placements, vintage experience, research projects and elective units that may include business, environmental science or advanced analytical methods. The program emphasises hands-on skills in vineyard and winery settings as well as the scientific underpinning needed for technical or research roles.

Entry requirements

Entry is generally based on completion of senior secondary qualifications (for domestic applicants) or an equivalent secondary qualification for international applicants. Applicants are expected to demonstrate competence in science-related subjects; prior study in chemistry, biology or agricultural science is highly recommended. Selection is competitive and may consider academic results, personal statements and relevant practical experience.

International applicants must meet the university's English language proficiency requirements; commonly accepted English tests and minimum scores are published by the university and should be consulted before applying. Applicants with relevant diplomas, tertiary study or industry experience may be eligible for credit or alternative entry pathways.

Career prospects

Graduates enter a wide range of roles across viticulture, winemaking and the broader wine and horticulture industries. Typical career paths include:

• Viticulturist or vineyard manager overseeing grape production and seasonal operations
• Winemaker, cellar master or production technologist managing fermentation and wine processing
• Quality assurance/quality control analyst in winery laboratories
• Sales, brand or cellar-door management and wine tourism roles
• Viticulture or oenology consultant and technical advisor
• Research technician or postgraduate researcher in grape and wine science
• Supply chain, export and regulatory roles within the wine sector

Hands-on training, industry placements and connections with South Australia's wine regions help graduates move into both on‑farm and commercial winery positions, as well as further study at honours and postgraduate levels.

Why study at University of Adelaide

The University of Adelaide is home to dedicated viticulture and oenology teaching facilities and research at its Waite precinct, offering access to experimental vineyards, a teaching winery and specialised laboratories. Strong links with South Australia’s major wine regions and industry partners provide practical placement opportunities, vintage experience and industry-led projects.

Students benefit from a curriculum that combines applied learning with scientific rigour, experienced academic staff with research credentials in grape and wine science, and opportunities to pursue interdisciplinary electives in business, environmental sustainability and food science. The program prepares graduates for immediate industry roles or further research and professional specialisation.