96216 - Smart Viticulture

Learning outcomes

Upon completion of the course, the student knows grape physiology and its development cycle, and is able to understand and implement the most suitable vegetational indices (acquired both by remote and proximal sensing), is familiar with state of the art mechanical solutions to vineyard management. In particular, the student possesses the skills: to identify and apply the most appropriate precision management techniques, implementing the most suitable vegetational indices, to use non-destructive fruit quality sensors, coupled to AI solutions, to record and map quality indices of the bunches, implementing them in differential harvests and to record and process data gathered via WSN (wireless sensor networks), relative to soil, canopy, environment, and to implement them in precision irrigation and canopy management solutions.

Course contents

The course is structured in 4 teaching units:

• Unit 1 – Grapevine physiology and vegetative and reproductive vine cycles. Grape berry development and ripening processes. Evolution of grape berry composition relevant to winemaking (sugars, acids, polyphenols, aromas). Lecture: 8 hours. Practical: 2 hours.
• Unit 2 – Variety and rootstock: origin of cultivars. Vineyard planting: planting density and soil management techniques. Winter pruning. Training systems. Canopy management and summer pruning. Water and nutrient requirements at different phenological stages. Mechanization of harvest, winter and summer pruning. Lecture: 8 hours. Practical: 2 hours.
• Unit 3 – Terroir concept and genotype–environment interactions. Zoning and appellation. Intra-vineyard variability. Methods for studying intra-vineyard variability: remote and proximal sensing, wireless sensors, soil monitoring, vigour and yield index monitoring, grape quality monitoring, water status monitoring. Variable Rate Application of fertilization, irrigation, and summer pruning. Differential harvesting. Lecture: 8 hours. Practical: 2 hours.
• Unit 4 – Case studies: analysis of real or simulated scenarios aimed at interpreting and resolving vineyard management issues by applying alternative solutions and identifying the most suitable precision viticulture techniques. Practical: 10 hours.

Readings/Bibliography

• Iland P., Dry P., Proffitt T., Rolley L., Wilkes E., The Grapevine: From the Science to the Practice of Growing Vines for Wine, 2011
• Palliotti, Poni, Silvestroni, Manuale di viticoltura, Edagricole, 2018
• Palliotti, Poni, Silvestroni, La nuova viticoltura, Edagricole, 2015
• Scientific papers provided by the lecturer

Teaching methods

• Classroom lectures with slides
• Discussion of practical cases
• Training activities in the experimental vineyard of the University Farm
• Field visits to private vineyards

Safety note: Attendance of Safety Modules 1 & 2 (online) and Module 3 (in person) is mandatory

Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University office promptly (https://site.unibo.it/studenti-con-disabilita-e-dsa/it ). They will be responsible for suggesting any accommodations to the students concerned. These accommodations must be submitted to the instructor for approval 15 days in advance, who will evaluate their suitability also in relation to the educational objectives of the course.

Assessment methods

• Final oral exam* (min. 30 minutes) with at least three questions
• Assessment criteria: (i) knowledge and depth of understanding, (ii) critical thinking and clarity, (iii) use of technical language
• Grading out of 30, with honors possible
• Exam registration through AlmaEsami platform. Additional exam dates upon request if needed

 

* The purpose of the oral examination is to assess the student's ability to apply their knowledge and to make the necessary logical and deductive connections. Final grade scale:

• Preparation on a very limited number of topics covered in the course, with analytical skills emerging only with the instructor’s help, overall correct language → 18–19
• Preparation on a limited number of topics covered in the course, with independent analytical skills shown only on purely procedural issues, correct use of language → 20–24;
• Preparation on a wide range of topics covered in the course, ability to make independent critical analyses, mastery of subject-specific terminology → 25–29;
• Thorough preparation on all topics covered in the course, fully autonomous and original critical thinking, precise and effective use of technical language → 30/30 cum laude.

 

Teaching tools

• Digital presentations
• Practical sessions in the experimental vineyard
• Use of precision viticulture tools and sensors
• Technical field visits
• Teaching materials uploaded to the Virtual Learning Environment (Virtuale)

Office hours

See the website of Gabriele Valentini