Viticultural Practices
A.Y. 2024/2025
Learning objectives
The purpose of this course is to provide practical and applicative technical skills related to viticultural activities that are typically not acquired during the mandatory internship. Specifically, the goal is to enable students, through field and practical activities, to gain manual dexterity and knowledge of how to carry out viticultural practices and processes known in theory through professionalizing teachings. To achieve these objectives, activities related to vineyard management and defense, as well as the production, finishing, aging, and packaging of wines, will be conducted at wineries.
Expected learning outcomes
Upon completion of the course, the student will be capable of competently executing some of the primary operations in the vineyard or winemaking cellar, generally not acquired during the third-year coursework or following the mandatory internship.
Lesson period: year
Assessment methods: Giudizio di approvazione
Assessment result: superato/non superato
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
year
Course syllabus
Eight educational visits will be conducted throughout the year to companies in the Lombardy region, aimed at making students aware of the operational methods for performing specific viticultural practices. Depending on the seasonal progression, the availability of the companies on the scheduled days, and their production needs, the activities may include the following practices: use of motorized or operational machinery, vineyard treatments, planting, grafting, pruning, and other vineyard management operations, quantification of diseases, stages of sparkling wine production and cellar management, and preparation of malolactic fermentation (MLF).
Prerequisites for admission
No more than twenty students reporting the course in the study plan will be allowed to access the activity, and they will be selected based on the number of credits they acquired by the end of the second period (30 September).
Teaching methods
The teaching will consist of eight field activities in vineyard and winery, conducted under the guidance of both the instructor and external expert technicians, to actively participate in performing specific production practices. Depending on the complexity of the activity, the student may either directly participate or observe the operations carried out by the expert technician.
Teaching Resources
Not provided.
Assessment methods and Criteria
At the end of each activity, students will be asked to apply a closed answers test (up to 20 questions). Students attending 75% of the activities (6 out of 8), at least, are allowed to the final evaluation of the performed tests. Eventually, the exam is approved if 5 out of the 8 tests are positive. The students with negative responses are allowed to repeat the negative tests during one of the three sessions occurring over the next two next months at the end of the course. The final evaluation is: approved or not approved.
AGR/03 - ARBORICULTURE AND FRUITCULTURE
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION
AGR/11 - GENERAL AND APPLIED ENTOMOLOGY
AGR/12 - PLANT PATHOLOGY
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
AGR/16 - AGRICULTURAL MICROBIOLOGY
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION
AGR/11 - GENERAL AND APPLIED ENTOMOLOGY
AGR/12 - PLANT PATHOLOGY
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
AGR/16 - AGRICULTURAL MICROBIOLOGY
Field activity: 64 hours
Professor:
Tirelli Antonio Giovanni
Shifts:
Turno
Professor:
Tirelli Antonio GiovanniProfessor(s)