What is Viticulture and Oenology?​

Oenology is the science and study of all aspects of wine and winemaking, and viticulture entails vine-growing and grape-harvesting. "Viticulture and oenology" is a common designation for training programmes and research centres that deal with the industry holistically. ​

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The Department Viticulture and Oenology (D​VO) ​​​​

The DVO is the only University-based department in South Africa that offers graduate and postgraduate courses in Viticulture and Oenology. The Department has at its disposal well-equipped research facilities, including experimental and commercial vineyards, a small-scale teaching experimental cellar and an industry-scale research and training cellar. Research projects are supported by competitive grants awarded to the Department by industry or government institutions. The Department enjoys national and international recognition, and maintains contact and research collaboration with many national and international universities and research organisations.  Mutual arrangements and agreements entail student and staff exchanges, as well as many collaborative research projects.
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The Institute for Wine Biotechnology (IWBT)​​​

The IWBT, which forms part of the DVO, was established at Stellenbosch University in 1995 as part of a knowledge partnership and strategic alliance between Stellenbosch University, the wine industry (Wine Industry Network of Expertise and Technology: Winetech) and the South African government, in particular through Technology and Human Resources for Industry Programme (THRIP).  The IWBT is an internationally recognised postgraduate training and research institute offering visionary training and innovative research to support the South African wine and grapevine industries.

​​Programme information ​

Undergraduate courses​  ​​            

• BScAgric Viticulture and Oenology (General)
  
• BScAgric Oenology (Specialized)                                                 
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Postgraduate courses

• MSc or MScAgric
  
• PhD
  
• DSc
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Research 

The main objective of the research activities within the DVO is to contribute towards enabling the South African industry to produce wines and vineyard products of high quality with the aid of environmentally friendly technology in the most cost-effective manner. Industry-linked research that can be implemented by means of technology transfer to the industry is undertaken at all times.

Research is multidisciplinary, and integrates traditional viticulture and oenology with disciplines such as physiology, biochemistry, molecular biology and biotechnology of grapevine, yeast and lactic acid bacteria, wine chemistry and sensorial sciences, and computational biology.

Viticulture. The generation of new, innovative and applicable knowledge of the grapevine and its cultivation is the focus of the viticultural research undertaken by the DVO. The focus of the research and experimentation in the field of vine sciences (wine and table grape) is on the effect of abiotic factors (light, temperature, wind and water) on the ecophysiology of vine functioning, berry growth and composition.

Oenology. The oenological research focuses on the influence of the vinification process (such as oxygen additions), micro-organisms (yeasts and bacteria), additives (such as enzymes and CMC) and maturation on wine composition, style and quality, as well as the effects of various factors on wine ageing. Researchers work closely with partners in industry and help to resolve issues facing winemakers at both a fundamental and a practical level. 

Contact Details

Department of Viticulture and Oenology (DVO)

Faculty of AgriSciences
Private Bag X1, 7602 Matieland, South Africa

Institute for Wine Biotechnology (IWBT)

Faculty of AgriSciences
Private Bag X1, 7602 Matieland, South Africa​

Staff​

Academic

Technical Staff

Administrative and Financial Staff

Assistants