Viticulture - VITICOLTURA GENERALE (2018/2019)
Scientific Disciplinary Sector (SSD)
AGR/03 - ARBORICULTURE AND FRUITCULTURE
The teaching is organized as follows:
The course consists of two modules. The General viticulture module introduces to the knowledge of the cultivation of wine vine in the basic aspects related to taxonomy, ampelography, genetic improvement, propagation of vine. The module of Viticultural ecology and physiology examines the aspects of viticulture linked to the environmental and biological parameters that characterize the areas of cultivation of the vine.
General viticulture module. The history of the vine. The systematics of the genus Vitis. Characteristics of the main species and their utilization. The rootstock of the vine and recent genetic acquisitions. The ampelography and ampelometry. Molecular methods for varietal identification. The grapevine main varieties red, gray, white, and their attitudes. The grapevine germplasm and its exploitation. Genetic improvement of wine grape by vegetative way: the mass and clonal selection. Genetic improvement through sexual methods : the IPD, intraspecific crosses. The grape propagation methods mostly used.
Teaching material: Notes provided by the teacher at the beginning of the course plus reference books.
Viticultural ecology and physiology module. Ecological factors influencing grapevine development and conditioning the grapevine cultivation areas. Bioclimatic indices. Annual and life cycle; vegetative and reproductive sub-cycles. Phenology and phenology classification systems. Factors impacting on phenology. Climate change. Morphology and anatomy of the bud complex. Prompt bud, latent bud. Inflorescence induction and bud fruitfulness. Factors influencing fruitfulness. Bud dormancy, bud break, flowering. Different flower types. Pollination and fertilization, fruit set. Partenocarpy, stenospermocarpy. Seed number and berry development. The grape cluster, anatomy of the berry and of the seed. Classification, characteristics, biosynthesis, tissue localization of the major compounds of a ripe berry (organic acids, sugars, phenolics, etc.), and their changes during berry growth and ripening. Regulation of development and ripening of the grape berry. The role of hormones and of the main environmental and growing factors.
||Progressi in viticoltura
||The Science of Grapevines: Anatomy and Physiology
||Viticoltura di qualità
||P.R. Dry and B.G. Coombe
||Viticulture Volume 1 – Resources –
||Mullins M.G., Bouquet A., Williams L.E.
||Biology of the Grapevine
||Cambridge University Press
General viticulture module. Final exam is oral for both students attending and non-attending and aims to verify the knowledge of the subjects analyzed during the course.
The oral examination will focus on the topics covered in the lesson (available in the teaching materials distributed and in the reference texts). The teacher will ask at least three questions the student will be assessed on the basis of: (i) knowledge and in-depth study of the topics dealt with; (ii) exhibition capacity; (iii) correctness of technical-scientific language. The oral test may have a maximum score of 30 points, possibly with honors. Training gaps will lead to an insufficient grade.
Viticultural ecology and physiology module. The exam is oral for both students following and not following lectures. The test potentially covers all programme topics. The final evaluation shall be expressed in thirtieths.