VIT-105 Spring Viticultural Practices

This course is designed to introduce students to current techniques used while managing a commercial vineyard. Students completing this class will understand how to maintain appropriate vigor and productivity of a vineyard once it is established. Topics covered include: site analysis; varietal selection; trellising methods; nutrient needs of vines; diseases and insect pests of grapevines; crop regulation; breeding; grafting; vineyard floor management; and harvest determinations. A significant portion of the class will be dedicated to pruning. Viticulture safety issues will be addressed.

Credits

3

Department

• Environmental Conservation and Horticulture

Semesters Course Will Be Offered

• Spring

For more detailed course information view the Course Outline

VIT 105: Spring Viticultural Practices

Department

Environmental Conservation and Horticulture

Course Description

This course is designed to introduce students to current techniques used while managing a commercial vineyard. Students completing this class will understand how to maintain appropriate vigor and productivity of a vineyard once it is established. Topics covered include: site analysis; varietal selection; trellising methods; nutrient needs of vines; diseases and insect pests of grapevines; crop regulation; breeding; grafting; vineyard floor management; and harvest determinations. A significant portion of the class will be dedicated to pruning. Viticulture safety issues will be addressed.

Credit Hours

3

Contact Hours

Lecture	2
Lab	2
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Spring

Course Learning Outcomes

1. Differentiate grapevine parts and phenological growth stages.
2. Differentiate between major training and trellising techniques, while explaining characteristics that result in selecting appropriate training and trellising systems.
3. Describe grapevine breeding and/or propagation techniques.
4. Interpret grapevine needs while balance pruning.