Viticulture: Cultivation Techniques
A.Y. 2024/2025
Learning objectives
The course has the goal to make students aware of processes of vineyard planting and of the grape production. The critical points and the importance of various factors contributing to the production chain will be highlighted.
Expected learning outcomes
The student acquires information on management and problems of production processes. The student also deepens the practical aspects and the changes induced on grape and wine by the various interventions on the plant.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
1 ° CFU The planting of the vineyard. General aspects: Production philosophy, legal obligations and authorizations, economic choices. 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. Genetic choices: Criteria for choosing the grape variety, clone and rootstock. Crop choices: soil elaboration: stabilization works (leveling, drainage and superficial viability); Soil preparation: break-in and pre-planting operations; Fertilization: soil analysis evaluation, choice criterias, types, intervention period; Execution of the planting: Plant tracing and planting techniques. Vineyard support structures and materials
2 ° CFU Vine growing propagation materials (rootstocks and varieties). Environmental characteristics of viticultural nursery. Types of propagation (gamic and agamic). Commercial nursery, production processes (grafted vine, rooted cuttings). Viticultural nursery certification, nursery regulations. Irrigation: General aspects: evaluation of the availability and philosophy of water use in viticulture. Techniques, limitations and needs. Periods of irrigation and effects on the production and quality of wine.
3 ° CFU Training systems. Characterization and description of the main forms of vine cultivation used in Italy. Evolution and objectives of training systems. Evolution of vineyard mechanization, possibilities and limits of mechanization in different environments. Evaluation of gem numbers, pruning types. Periods and methods of intervention. Effects on the production and quality of grapes and wine. Plant density: Historical evolution of the sixth plant. Factors that influence the choice in relation to the training system and other agronomic aspects related to the environment and the enological choices. Problems with the distances "on" and "between" the rows. Effects on the production and quality of grapes and wine.
4 ° CFU Soil Assessment Strategies. The main types of strategies: tillage, cover crop, weed control. Effects on the environment and on soil characteristics. Management strategies and integrated forms related to environmental characteristics and to the oenological choice. Objectives and effects on the vegetative-productive balance of the vine and the quality of the wine. Vineyard fertilization: Requirements in plant nutrients. Evaluation of environmental, viticultural and oenological variables for the implementation of fertilization. Types of fertilization, organic and mineral. Period of intervention and reflections on the vine and the quality of the grapes.
5 ° CFU Management of the crown Description of the green operations. Criteria and moments of implementation and intensity of interventions. Effects of various green interventions on the production and quality of grapes.
6th CFU Maturation and Harvest General Aspects: oenological objectives, varietal characteristics. Visual, analytical and sensorial elements in choosing the optimal moment. New directions in choosing the optimal moment, genetic strategies (genomics, metabolomics, proteomics). Harvesting method: evaluation of the periods and methods
2 ° CFU Vine growing propagation materials (rootstocks and varieties). Environmental characteristics of viticultural nursery. Types of propagation (gamic and agamic). Commercial nursery, production processes (grafted vine, rooted cuttings). Viticultural nursery certification, nursery regulations. Irrigation: General aspects: evaluation of the availability and philosophy of water use in viticulture. Techniques, limitations and needs. Periods of irrigation and effects on the production and quality of wine.
3 ° CFU Training systems. Characterization and description of the main forms of vine cultivation used in Italy. Evolution and objectives of training systems. Evolution of vineyard mechanization, possibilities and limits of mechanization in different environments. Evaluation of gem numbers, pruning types. Periods and methods of intervention. Effects on the production and quality of grapes and wine. Plant density: Historical evolution of the sixth plant. Factors that influence the choice in relation to the training system and other agronomic aspects related to the environment and the enological choices. Problems with the distances "on" and "between" the rows. Effects on the production and quality of grapes and wine.
4 ° CFU Soil Assessment Strategies. The main types of strategies: tillage, cover crop, weed control. Effects on the environment and on soil characteristics. Management strategies and integrated forms related to environmental characteristics and to the oenological choice. Objectives and effects on the vegetative-productive balance of the vine and the quality of the wine. Vineyard fertilization: Requirements in plant nutrients. Evaluation of environmental, viticultural and oenological variables for the implementation of fertilization. Types of fertilization, organic and mineral. Period of intervention and reflections on the vine and the quality of the grapes.
5 ° CFU Management of the crown Description of the green operations. Criteria and moments of implementation and intensity of interventions. Effects of various green interventions on the production and quality of grapes.
6th CFU Maturation and Harvest General Aspects: oenological objectives, varietal characteristics. Visual, analytical and sensorial elements in choosing the optimal moment. New directions in choosing the optimal moment, genetic strategies (genomics, metabolomics, proteomics). Harvesting method: evaluation of the periods and methods
Prerequisites for admission
Basic knowledge of agronomy, biology and genetics of grapevines.
The exams of AGRONOMY and BIOLOGY AND GENETICS OF GRAPEVINES are mandatory to take the exam
The exams of AGRONOMY and BIOLOGY AND GENETICS OF GRAPEVINES are mandatory to take the exam
Teaching methods
Frontal lectures, seminars with external technicians, daily visits to some wineries, tastings and tasting techniques. Attendance is optional but strongly recommended.
Teaching Resources
LA VITE E IL VINO of AA.VV. - Bayer CropScience Art Editorial Services - Distributed by Edizioni L'Informatore Agrario and Hoepli + slide lessons and scientific articles
Assessment methods and Criteria
Oral exam at the end of the course which generally consists of three questions on general topics and then goes deeper during the interview. The duration is about 20/30 minutes and the evaluation is in 30ths. In addition to the knowledge of the subject, the ability to expose, the use of specialized vocabulary and the ability of critical reasoning are evaluated.
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
AGR/03 - ARBORICULTURE AND FRUITCULTURE - University credits: 6
Field activity: 8 hours
Computer room practicals: 8 hours
Practicals: 16 hours
Lessons: 32 hours
Computer room practicals: 8 hours
Practicals: 16 hours
Lessons: 32 hours
Professor:
Brancadoro Lucio
Shifts:
Turno
Professor:
Brancadoro LucioProfessor(s)