208-329 Viticulture

208-107 Vineyard and Winery Operations I and 208-206 Vineyard and Winery Operations II

Students completing this subject should be able to:

• demonstrate knowledge of the structure of the various parts of a grapevine;

• demonstrate an understanding of the function of various parts of a grapevine;

• evaluate the impact of management practices on grape composition and potential wine quality;

• design appropriate sampling strategies in order to accurately assess yield attributes and components of maturity and quality;

• formulate recording systems to enable ongoing management of grapevine development and to assess the response to interventions;

• integrate a knowledge and understanding of grapevine structure and function into current management practices;

• interpret basic vine physiology information as published within industry journals and apply it to vineyard management;

• critically analyse research papers in viticulture to assess the applicability of results to your own vineyard situation; and

• describe a range of field and laboratory procedures that will assist in monitoring grapevine performance.

A two-hour examination (40%), Residential Block Practical Book (20%), and two assignments equivalent to 3000 words (each worth 20%).

• M G Mullins, A Bouquet and L A Williams, Biology of the Grapevine. Cambridge University Press, 1992.