Exploring Wine at OUS: Challenges of the Wine Project Program
Since April 2017, the Wine Fermentation Science Center at Okayama University of Science has hosted the “Wine Project Program,” a collaboration between academia, industry, and government. In March 2021, the program celebrated its fourth year by graduating its first cohort of students. Here, we introduce the ever-evolving program.
Research Facilities and Vineyards: Authentic Wine Production with Students.
At OUS, wine, a globally cherished beverage, is integrated into a comprehensive academic program. Through the Wine Project Program, students can experience the entire wine production process, from grape cultivation and management to harvesting, fermentation, brewing, and completion. The program is led by Professor Akihiro Kaneko and Associate Professor Masahiro Kawamata, experts who have spent years in the private sector of viticulture and wine production. They are dedicated to teaching students and aim to produce high-quality wines.
The Wine Fermentation Science Center, the program's base, is located in the B1 Building and is equipped with wine brewing and analytical equipment, as well as cultures for yeast and lactic acid bacteria. Additionally, the university has established an experimental vineyard on the grounds near the natural botanical garden at the back of the Okayama campus. Various wine grape varieties are cultivated here, and research is conducted on grape types suitable for Okayama’s climate and soil.
The Wine Project Program centers its education on the two main pillars of lectures and practical training. Mindful of underage participants, students in their first and second years begin with theoretical knowledge of wine production before moving on to practical training. Interested students, particularly fourth year, can engage in graduation research projects that explore the analysis of grape components' flavors and aromas, as well as yeast collection and observation. The program was relaunched as a branded course in April 2021, with additional enhancements anticipated.
Since April 2017, the Wine Fermentation Science Center at Okayama University of Science has hosted the “Wine Project Program,” a collaboration between academia, industry, and government. In March 2021, the program celebrated its fourth year by graduating its first cohort of students. Here, we introduce the ever-evolving program.
Research Facilities and Vineyards: Authentic Wine Production with Students.
At OUS, wine, a globally cherished beverage, is integrated into a comprehensive academic program. Through the Wine Project Program, students can experience the entire wine production process, from grape cultivation and management to harvesting, fermentation, brewing, and completion. The program is led by Professor Akihiro Kaneko and Associate Professor Masahiro Kawamata, experts who have spent years in the private sector of viticulture and wine production. They are dedicated to teaching students and aim to produce high-quality wines.
The Wine Fermentation Science Center, the program's base, is located in the B1 Building and is equipped with wine brewing and analytical equipment, as well as cultures for yeast and lactic acid bacteria. Additionally, the university has established an experimental vineyard on the grounds near the natural botanical garden at the back of the Okayama campus. Various wine grape varieties are cultivated here, and research is conducted on grape types suitable for Okayama’s climate and soil.
The Wine Project Program centers its education on the two main pillars of lectures and practical training. Mindful of underage participants, students in their first and second years begin with theoretical knowledge of wine production before moving on to practical training. Interested students, particularly fourth year, can engage in graduation research projects that explore the analysis of grape components' flavors and aromas, as well as yeast collection and observation. The program was relaunched as a branded course in April 2021, with additional enhancements anticipated.