The Bachelor of Viticulture and Oenology at Lincoln University is a practical, science-based degree that trains students in grape growing and winemaking. It suits students who want hands-on experience in vineyards and wineries and those aiming for technical, managerial or research careers in the wine industry.
This undergraduate programme combines plant science, chemistry and practical production skills to give a rounded education in both viticulture (grape growing) and oenology (winemaking). Core topics typically include vine physiology and reproduction, soil science and nutrient management, pest and disease control, canopy management, irrigation and mechanisation, and vineyard establishment and design. On the oenology side you will study grape processing, fermentation science, wine chemistry and microbiology, maturation and stabilisation, sensory analysis and quality assurance.
Teaching mixes lectures and laboratory work with extensive practical learning in teaching vineyards and wineries. Modules commonly include vineyard management, wine production technology, analytical techniques for winemaking, post-fermentation operations, winery health and safety, and a capstone research or industry project. Students also take business-oriented subjects such as wine marketing, supply-chain management and regulatory frameworks relevant to the wine sector. Field trips, harvest placements and supervised work experience in commercial vineyards and wineries form an important part of the curriculum.
Entry is typically on the basis of a recognised secondary-school qualification with demonstrated strength in science subjects. Applicants are normally expected to have passed courses in biology and chemistry and to have competence in mathematics. Selection may consider practical experience in horticulture or the wine industry, and some applicants enter through alternative or mature-student pathways.
International applicants must present an equivalent secondary qualification and meet the university's English language requirements. Specific programme prerequisites and any interview or portfolio requirements are published by the university and should be checked on the official admissions pages.
Graduates work across the breadth of the wine sector and allied industries. Common roles include viticulturist or vineyard manager, winemaker or cellar manager, quality assurance technician, vineyard consultant, and horticultural adviser. Career paths also lead to positions in wine marketing and sales, export and distribution, laboratory analysis and regulatory compliance, and agribusiness management.
The degree also provides a sound foundation for postgraduate study and research in viticulture, oenology, plant science or wine business. Many graduates combine technical expertise with entrepreneurship to run or develop vineyard and winery operations, or move into roles with government agencies, industry bodies and research providers supporting the wine industry.
Lincoln University is located within one of New Zealand's principal wine-producing regions, giving students ready access to commercial vineyards and wineries for placements and field study. The university emphasises applied learning, with on-campus teaching vineyards and a teaching winery that allow students to practise vineyard operations and winemaking techniques from grape to bottle.
Lincoln has strong industry links, which support practical placements, guest lectures and employment opportunities. The programme benefits from research-informed teaching in plant science and food technology, small cohort sizes that enable personalised supervision, and opportunities to undertake applied research or industry projects as part of the degree.
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