First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
Course unit
VITICULTURAL TECHNIQUES
AGO2044038, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY (Ord. 2017)
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
bring this page
with you
Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination VITICULTURAL TECHNIQUES
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Land, Environment, Agriculture and Forestry
Mandatory attendance No
Language of instruction Italian
Branch CONEGLIANO (TV)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge BENEDETTO RUPERTI AGR/03

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/03 General Arboriculture and Tree Cultivation 6.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 25/02/2019
End of activities 14/06/2019

Syllabus
Prerequisites: Basic knowledge and skills of biochemistry and plant physiology. Propaeduetic requirements: Biology, Genetics, Soil Chemistry, Agronomy
Target skills and knowledge: The course aims to give students knowledge about the genetic purity and health of planting material (varieties and clones), the characteristics of rootstocks and grafting combinations in order to provide the guiding criteria in the choices of the variety / rootstock in the planning stages and vineyard planting. The students will also acquire knowledge on the physiological aspects of the development and ripening of the grape berry in relation to the optimal harvesting time and winemaking objectoives.
Examination methods: Written (70% multiple choice questions, 30% open questions)
Assessment criteria: In depth knowledge of the subjects of the course, ability to organize critical presentations related to the course program (PowerPoint); Participation in study visits and seminars.
Course unit contents: 1st credit: The grapevine nursery chain. Importance of the Italian nurseries for the wine sector. Definition of asexual and sexual reproduction and their genetic implications multiplication principles. Cuttings, and types of graftings
2nd credit: preparation techniques and forcing of grafted cuttings. Planting, storage and marketing of grafted grapevine plants.
3rd credit: Clonal selection: genetic base, goals and experimental procedures. Standard, certificate and base material: genetic and sanitary aspects.
4th credit: The grapevine rootstocks. Genetics and selection of the main rootstocks used for grapes. Aspects of rootstock-scion interaction (graft compatibility and vigor). Adaptation of different rootstocks to different pedological-climatic conditions (resistance to drought, soil compaction, salinity, lime) and criteria for the choice of rootstocks.
5th credit: Development and ripening of the grape berry. Changes in the structure, color and chemical composition that occur during ripening: organic acids, sugars, polyphenols and flavors. The main categories of aromas
6th credit: Aromas and their evolution as a function of ripening, environmental factors, and genotype. Agronomic practices targeted to the modulation of the best expression of varietal aromas. Outline of main ripening indexes, destructive and non-destructive for best harvest decision making.
Planned learning activities and teaching methods: The educational activities will be organized as follows:
4 credits: lectures in the classroom.
2 credits: study visits to nurseries and vineyards
For integration of the topics, technical seminars are organized on some specific aspects of the course.
Additional notes about suggested reading: Lecture notes (PDF of lectures provided by the teacher).
Insights on some topics covered within the course can be found in the following texts:
"La nuova viticoltura. Innovazioni tecniche per modelli produttivi efficienti e sostenibili". Palliotti, Poni, Silvestroni. Edagricole-New Business Media.
Viticoltura di qualità. Mario Fregoni, ed. Phytoline.
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Questioning
  • Video shooting made by the teacher/the students
  • Use of online videos

Sustainable Development Goals (SDGs)
Good Health and Well-Being Responsible Consumption and Production