Viticulture

1CFU. Introduction to the Course: The Italian, European and global winemaking scenario; Hints of vine and wine culture; Origin and distribution of the gen. Vitis, the wild vine and cultivated vines
2CFU. Aspects of morphology and physiology of the vine: Characteristics and functioning of the root system; Morphology of epigeal organs; The annual biological cycle and its regulation; Biology of fruiting and control of ripening.
3CFU. Relationships between the pedoclimatic environment and the vine: climate factors and vegetative-reproductive phenomena; The soil and its influence on production and quality; The interactions between grape variety and environment: viticultural zoning; Mineral and water nutrition
4CFU. Genetic improvement: Varietal recognition through ampelographic methods; Objectives and methods of genetic improvement; Agamic genetic improvement, positive and negative mass selection and clonal selection; Genetic improvement through genetic means, intraspecific crossing and interspecific crossing (hybridization) for the establishment of rootstocks and cultivars tolerant to cryptogamic diseases
5CFU Propagation: Phylloxera and vine rootstocks; Anatomical and physiological aspects of agamic multiplication; Types of grafting; The nursery supply chain
6CFU. The main cultural technical operations: The planting of the vineyard: the varietal choices, the planting density, the training method; Choice of training method: training and production pruning; Canopy management; Fertilization and irrigation; Soil management; The harvest. the control of maturation and the vine-wine interface