02304 - Viticulture

Learning outcomes

At the end of the course the student achieves the understanding on the main wine varieties and on the main topics of wine grape starting from the grapevine functions to the development processes of the annual cycle and berry ripening and their interaction with soil, climatic and management factors. The student achieves as well the ability to evaluate scientific information to choose and to adopt the best management techniques, according the environmental conditions and the enological targets.

Course contents

a) Prerequisites

Students enrolling in this course are expected to have a solid background in the fundamentals of basic plant physiology and general arboriculture. These prerequisites are typically covered during the undergraduate degree program.

b) Program:

The course is developing in 6 teaching units :

1) Plant developmental cycle and fruit ripening: Key processes of the annual vine cycle: bud development, flower induction, flowering, and fruit set. Berry ripening: evolution of the main biochemical components of the berries, with a focus on the synthesis of key compounds (sugars, acids, polyphenols, and aromas). Lecture unit: 6 hours;  Field and lab practicals: 4 hours (field observation of developmental stages and lab analysis of main must components)

2) Grapevine propagation: Varietal and rootstock selection: origin of cultivated varieties and key aspects of grapevine genetic improvement (breeding methods, objectives, and results). Clonal selection and varietal identification methods. Lecture unit: 6 hours. Field practicals: 4 hours (propagation phases and varietal identification 

3) Vineyard establishment: Soil preparation and management, base fertilization, choice of planting density, and soil management practices (cover cropping, tillage, herbicide use, mulching). Lecture unit: 6 hours. Field practicals: 4 hours (vineyard establishment techniques and soil management)

4) Training and winter and summer pruning: Physiological principles and practical approaches. Vine training systems: classification and selection criteria. Canopy management and green pruning techniques: topping, defoliation, and cluster thinning. Considerations on source–sink relationships. Lecture unit: 6 hours. Field practicals: 4 hours (different pruning techniques)

5) Nutrition and irrigation: Grapevine nutritional and water requirements, with a focus on water needs according to phenological stages. Lecture unit: 6 hours. Field practicals: 4 hours (methods for assessing vine water status)

6) Mechanization:  Harvest and winter and summer pruning mechanization. Precision Viticulture. Lecture unit: 6 hours. Practice exercise Unit in the field: 4 hours.

 

Readings/Bibliography

 

Palliotti, Poni, Silvestroni. Manuale di viticoltura. Edagricole, 2018.

Palliotti, Poni, Silvestroni. La nuova viticoltura. Edagricole. 2015.

Iland P., Dry P., Proffitt T., Rolley L., Wilkes E. The Grapevine: From the Science to the Practice of Growing Vines for Wine Hardcover – November, 2011

Scientific papers distributed by the teacher

All lectures given by the instructor, as well as any seminars, are made available to students in PDF format via web based application Unibo or are sent directly to students by email.

Teaching methods

Lectures are supported by slide presentations, and classroom discussions on selected case studies are also planned.

Technical visits to the experimental vineyards of the University’s Agricultural Farm (Cadriano) are scheduled, allowing students to observe the various vine developmental stages and to actively participate in, or observe, different vineyard management practices (winter pruning of different training systems, green canopy management, soil management), as well as in varietal identification activities.

Additional technical visits will take place at local vine nurseries and wine-producing companies.

Given the nature of the activities and the teaching methods adopted, attendance in this course requires all students to complete Modules 1 and 2 in e-learning format, and to participate in Module 3, which covers specific training on health and safety in study environments.
Information about the schedule and access to Module 3 can be found in the dedicated section of the degree program website.

Assessment methods

 Knowledge of the topics covered during lectures and the skills acquired will be assessed through an oral examination.

During the oral exam, the student will discuss the topics presented in class (available in the recommended textbooks and teaching materials) by answering at least three questions over a period of no less than 30 minutes. The evaluation will be based on the following criteria:
(i) knowledge, understanding, and depth of the topics covered;
(ii) critical thinking and presentation skills;
(iii) accuracy in the use of technical-scientific language.

 

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Grading scale: 18–19: Limited preparation on a very small number of course topics; analytical skills emerge only with support from the examiner; overall correct use of language.

20–24: Basic preparation on a limited number of course topics; independent analysis skills limited to purely operational issues; correct use of language.

25–30 (cum laude): Broad preparation covering a wide range of course topics; ability to make independent and critical assessments; mastery of subject-specific terminology.

Exam sessions are scheduled within the specific windows defined by the Degree Program, and students can register for the oral exam exclusively through the online system AlmaEsami. For information on how to book an exam, please visit: https://almaesami.unibo.it/almaesami/welcome.htm .

Eligible students may contact the teacher to arrange an exam outside the regular exam sessions.

Teaching tools

To support teaching activities, students are provided with teaching materials (slides and lecture or seminar materials in PDF format) through the virtual platform or directly sent by the teacher via email. Practical exercises are also conducted at the experimental vineyards of the University Agricultural Farm and in the laboratories at Cadriano.

Office hours

See the website of Ilaria Filippetti