Viticulture

1CFU. Introduction to the Course: The Italian, European and world wine scene; Notes on the culture of vines and wine; Origin and distribution of gen. Vitis, the wild grapevine and the cultivated grapevines
2CFU. Grapevine morphology and physiology aspects: Characteristics and functioning of the roots system; Morphology of epigean organs; The annual biological cycle and its regulation; Biology of fruiting and control of ripeness.
3CFU. Relations between the soil and climate environment and vines: climate factors and vegeto-reproductive phenomena; The soil and influence on production and quality; The interactions between the vine and the environment: the wine-growing areas; Mineral and water nutrition
4 CFU. Genetic improvement: Varietal recognition through ampelographic methods; Goals and methods of genetic improvement; Genetic improvement by agamic route, positive and negative massal selection and clonal selection; Genetic improvement by gamic pathway, intraspecific crossbreeding and interspecific crossbreeding (hybridization) for the establishment of rootstocks and cultivars tolerant of cryptogamic diseases
5CFU Propagation: phylloxera and rootstocks of the vine; Anatomical and physiological aspects of agamic multiplication; Types of grafting; The nursery chain
6CFU. The main operations of cultural technique: The planting of the vineyard: the variety choices, the density of the plant, the form of breeding; Choice of training system: training and production pruning; Hair management; Fertilization and irrigation; Soil management; The harvest. ripening control and the vine-wine interface