Organography
Grapevine propagation
Vineyard plantation
Pruning and training systems
Photosynthesis and carbohydrate partitioning
Grapevine cultivar reaction to stress situations
Nutrition and fertilization
Soil management
Fruit formation, growth and ripening
Palliotti, Poni, Silvestroni; - Manuale di Viticoltura, Edagricole 2018.
Fregoni M.: Viticoltura di qualità. Ed. Informatore Agrario Champagnol F.:
Elements de physiologie de la vigne et de viticulture générale. Emp.
Dehan, Montpellier
A. Palliotti, S. Poni, O. Silvestroni: La nuova Viticoltura. Edagricole
Learning Objectives
Knolewdge acquired: physiological behaviour and cultivation of grapevine
Competence acquired (at the end of the course): application of cultural
management for the correct vineyard management
Skills acquired (at the end of the course): vineyard efficiency evaluation,
corrective treatments to improve efficiency
Prerequisites
Knowledge of Chemicals, Botany, Agronomy, Fruit tree physiology
Teaching Methods
Frontal class lectures, class and in field practices
Further information
More information directly from the teacher
Type of Assessment
Oral exam
Course program
Organography: description and behaviour of grapevine organs; roots,
shoots, buds. Annual and vital cycle, phenological steps description.
Vegetative and reproductive cycle.
Grapevine propagation, physiological and anatomical features;
propagation by seed, cutting and grafting. Actual and new techniques for
plant production
Planting the vineyard: ecological considerations, ambient choice,
evaluation of viticultural attitude: concept of terroir. Propagation material
choice (cultivar and rootstock). Row orientation, trellising material,
planting density and trellising system. Plantation care during the first
years of establishment.
Pruning and trellising system: reminds of physiology, history of trellising
and pruning. Trellising choice as affected by cultivar, environment and
productive targets. Winter and summer pruning, effect of different
prunings on grapevine physiology. Canopy efficiency and evaluation
systems. Indirect measurements of leaf area, effect of pruning system on
% of exposed leaf area and light interception.
Net photosynthesis and carbohydrate partitioning, storage and soluble
sugars, starch synthesis.
Nutrition and fertilization: effect of mineral elements on grapevine
physiology and on yield quantity and quality; time and techniques of
fertilization.
Soil management: tillage, ground cover and chemical weed control;
comparison among the different techniques and effects on production.
Berries formation and development: flower induction, flowering, hormonal
balance, growth factors. Metabolism and biochemical factors: respiration,
organic acids formation and degradation, nitrogen compounds, pectins,
phenolic compounds. Biosynthesis, evolution during ripening,
accumulation. Aromatic substances synthesis