ITA | ENG
B026468 - VITICULTURE
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Further information
Type of Assessment
Course program
Academic Year 2017-18
Course year
Second year - First Semester
Belonging Department
Agrifoodstuffs Production and Environmental Sciences (DISPAA)
Course Type
Single education field course
Scientific Area
AGR/03 - ARBORICULTURE AND FRUITCULTURE
Credits
6
Teaching Hours
48
Teaching Term
18/09/2017 ⇒ 15/12/2017
Attendance required
No
Type of Evaluation
Final Grade
Course Content
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Course program
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Lectureship
Teaching Language
Italian
Course Content
Organography
Grapevine propagation
Vineyard plantation
Pruning and training systems
Photosynthesis and carbohydrate partitioning
Grapevine cultivar reaction to stress situations
Nutrition and fertilization
Soil management
Fruit formation, growth and ripening
Grapevine propagation
Vineyard plantation
Pruning and training systems
Photosynthesis and carbohydrate partitioning
Grapevine cultivar reaction to stress situations
Nutrition and fertilization
Soil management
Fruit formation, growth and ripening
Suggested readings (Search our library's catalogue)
Fregoni M.: Viticoltura di qualità. Ed. Informatore Agrario Champagnol F.: Elements de physiologie de la vigne et de viticulture générale. Emp. Dehan, Montpellier
A. Palliotti, S. Poni, O. Silvestroni: La nuova Viticoltura. Edagricole
A. Palliotti, S. Poni, O. Silvestroni: La nuova Viticoltura. Edagricole
Learning Objectives
Knolewdge acquired: physiological behaviour and cultivation of grapevine
Competence acquired (at the end of the course): application of cultural management for the correct vineyard management
Skills acquired (at the end of the course): vineyard efficiency evaluation, corrective treatments to improve efficiency
Competence acquired (at the end of the course): application of cultural management for the correct vineyard management
Skills acquired (at the end of the course): vineyard efficiency evaluation, corrective treatments to improve efficiency
Prerequisites
Knowledge of Chemicals, Botany, Agronomy, Fruit tree physiology
Teaching Methods
Frontal class lectures, class and in field practices
Further information
More information directly from the teacher
Type of Assessment
Oral exam
Course program
Organography: description and behaviour of grapevine organs; roots, shoots, buds. Annual and vital cycle, phenological steps description. Vegetative and reproductive cycle.
Grapevine propagation, physiological and anatomical features; propagation by seed, cutting and grafting. Actual and new techniques for plant production
Planting the vineyard: ecological considerations, ambient choice, evaluation of viticultural attitude: concept of terroir. Propagation material choice (cultivar and rootstock). Row orientation, trellising material, planting density and trellising system. Plantation care during the first years of establishment.
Pruning and trellising system: reminds of physiology, history of trellising and pruning. Trellising choice as affected by cultivar, environment and productive targets. Winter and summer pruning, effect of different prunings on grapevine physiology. Canopy efficiency and evaluation systems. Indirect measurements of leaf area, effect of pruning system on % of exposed leaf area and light interception.
Net photosynthesis and carbohydrate partitioning, storage and soluble sugars, starch synthesis.
Nutrition and fertilization: effect of mineral elements on grapevine physiology and on yield quantity and quality; time and techniques of fertilization.
Soil management: tillage, ground cover and chemical weed control; comparison among the different techniques and effects on production.
Berries formation and development: flower induction, flowering, hormonal balance, growth factors. Metabolism and biochemical factors: respiration, organic acids formation and degradation, nitrogen compounds, pectins, phenolic compounds. Biosynthesis, evolution during ripening, accumulation. Aromatic substances synthesis.
Grapevine propagation, physiological and anatomical features; propagation by seed, cutting and grafting. Actual and new techniques for plant production
Planting the vineyard: ecological considerations, ambient choice, evaluation of viticultural attitude: concept of terroir. Propagation material choice (cultivar and rootstock). Row orientation, trellising material, planting density and trellising system. Plantation care during the first years of establishment.
Pruning and trellising system: reminds of physiology, history of trellising and pruning. Trellising choice as affected by cultivar, environment and productive targets. Winter and summer pruning, effect of different prunings on grapevine physiology. Canopy efficiency and evaluation systems. Indirect measurements of leaf area, effect of pruning system on % of exposed leaf area and light interception.
Net photosynthesis and carbohydrate partitioning, storage and soluble sugars, starch synthesis.
Nutrition and fertilization: effect of mineral elements on grapevine physiology and on yield quantity and quality; time and techniques of fertilization.
Soil management: tillage, ground cover and chemical weed control; comparison among the different techniques and effects on production.
Berries formation and development: flower induction, flowering, hormonal balance, growth factors. Metabolism and biochemical factors: respiration, organic acids formation and degradation, nitrogen compounds, pectins, phenolic compounds. Biosynthesis, evolution during ripening, accumulation. Aromatic substances synthesis.