| Semester 2, 2022 Online | |
| Units : | 1 |
| Faculty or Section : | Faculty of Health, Engineering and Sciences |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Examiner:
Requisites
Pre-requisite: WIN1101
Overview
This course is designed to provide an in-depth theoretical background to the physiological function of the grapevine. Students build on topics in previous courses and gain greater understanding of the factors influencing vine growth and berry development and ripening of quality fruit, as well as gaining an insight into current viticulture research trends. This course also allows students to advance their knowledge of vineyard management through application of this knowledge to vineyard management.
This course provides students with an in depth understanding of the annual grapevine growth cycle and the importance of this knowledge to vineyard management, the processes of vegetative and reproductive growth and berry flavour and aroma accumulation and the influence of climate on these processes. It then considers the practices involved in yield estimation and vineyard management throughout different times of the year, including pruning, irrigation and nutrition management, canopy and vineyard floor management and ripening and harvesting of quality fruit. It offers an in depth investigation into the issue of vineyard pest and disease management and the importance of monitoring and recordkeeping. Emerging vineyard technologies are introduced.
Course learning outcomes
On completion of this course students should be able to:
- identify the major grapevine annual growth cycle;
- explain the process of grapevine vegetative and reproductive growth;
- describe the process of berry development and ripening;
- describe and compare the major compounds responsible for grape flavour and aroma;
- evaluate current research into viticulture
- discuss the factors influencing yield and quality;
- explain vineyard management practices through different seasons;
- critique advances in vineyard technologies;
- describe major vineyard pests and diseases;
- describe vineyard pest and disease management options;
- evaluate the importance of vineyard monitoring and recordkeeping.
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Vine phenology, vegetative growth and primary reproductive growth | 8.00 |
| 2. | Berry development and ripening | 8.00 |
| 3. | Grape colour, flavour and aroma compounds | 8.00 |
| 4. | Climatic and managerial influences on vine growth and fruit quality | 8.00 |
| 5. | Factors influencing yield and quality | 8.00 |
| 6. | Establishing a vineyard | 6.00 |
| 7. | Vineyard management in winter - pruning and vineyard floor management | 8.00 |
| 8. | Vineyard management in spring - canopy and vineyard floor management, irrigation and nutrition | 8.00 |
| 9. | Vineyard management in summer/autumn - ripening and harvesting | 8.00 |
| 10. | Vine diseases, pests and disorders and their impact on wine quality | 8.00 |
| 11. | Disease and pest management, monitoring and recordkeeping | 8.00 |
| 12. | Global pest and disease management | 6.00 |
| 13. | Emerging vineyard technologies and current trends in viticultural research | 8.00 |
Text and materials required to be purchased or accessed
(Volume 1: Resources (vi).)
(Volume 2: Practices (v2).)
Student workload expectations
To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.
Assessment details
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Report 1 | No | 25 | 1,2 |
| Report 2 | No | 25 | 9,10 |
| Time limited online examinatn | No | 50 | 3,4,5,6,7,8 |