Applied viticulture
Master’s study programme Viticulture and Enology
Objectives and competences
The course focuses on the current applications of new technologies in viticulture (precision viticulture, prediction models), on acquisition of
deepened key knowledge of chemical, biochemical and physiological processes in the grape production technology, with which we can regulate the final product – type of wine. The purpose of the course is also to know about the environment in sustainable winegrowing and the impacts of viticulture on the environment, how to avoid negative effects. Students familiarize in detail with the principles of other alternative forms of viticulture (organic, biodynamic). In the framework of the present course they acquire the capabilities of critical analysis of new scientific findings, assessments of the transferability of scientific knowledge into practice, how to properly plan, the experiments, their evaluation and presentation.
Prerequisites
Knowledge of botany, plant physiology, biochemistry, molecular biology, plant molecular biotechnology, basic chemistry and biology of soil.
Content
Critical analysis of the state of viticulture in Slovenia and worldwide.
New technologies in viticulture:
precision viticulture – current application in Slovenia, EU and worldwide, adaptive solutions
prediction models in viticulture – application and adaptive solution.
Applied concepts of grapevine physiology, biochemical and molecular processes of vines and grape berries in modern and traditional wine-growing technologies for the target development of new wine products in different environmental conditions.
Viticulture environment – sustainable viticulture; description of the live-vineyard components, assessment of the impact of the vineyard on the environment (soil erosion and compaction, use of proper mechanization, biotic diversity of a vineyard).
Principles of the organic, biodynamic and sustainable viticulture, world trends, legislation, certificates, allowed plant protection products (advantages and disadvantages), usability of resistant/tolerant varieties, grapevine fertilization and nutrition, soil treatment and quality.
Critical evaluation new scientific results, the transferability of scientific knowledge into practice, planning of experiments, evaluation, presentation and validation of the results, transfer from experimental to pilot scale, and than to production scale.
Intended learning outcomes
Knowledge and understanding of: * analysis of the current situation in viticulture (Slovenia and worldwide) * applications and adaptations (in different environments) of new technologies in viticulture with cost-benefit assessment * useful concepts of chemical, biochemical and physiological properties of the vine in the grape production technology * winegrowing environment in sustainable viticulture * The impact of viticulture on the environment and how to reduce negative impacts on the environment * Legislative and application aspects of organic and biodynamic viticulture * the capability to describe, plan and carry out the transfer of new scientific knowledge in the field of viticulture to the estate managers
Readings
- Articles from scientific journals
- Slides from lectures
- MiTeam classroom with materials and slides from lectures
- Vršič, S., Lešnik, M. 2010. Vinogradništvo. ČZD Kmečki glas, Ljubljana Catalogue
- Gerling, C. 2015. Environmentally Sustainable Viticulture: Practices and Practicality 1st Edition, Apple Academic Press, 424 str.
- Goldammer, T. 2018. Grape Growers Handbook: A Guide To Viticulture for Wine Production
- Hossain, Ali. 2010. Fundamentals of Irrigation and On-farm Water Management: Volume 1, Springer Link E-version
- Keller, M. 2015. The Science of Grapevines: Anatomy and Physiology 2nd Edition, 509 str. Catalogue
- Lindenmayer, D., Barton, P., Pierson, J. 2015. Indicators and Surrogates of Biodiversity and Environmental Change, Csiro Publishing, 216 pp.
- Retallack, M. 2012. Enhancing biodiversity in the vineyard – Workshop notes Government of South Australia.66 p. E-version
Assessment
Seminar (10%) Scientific reports (10%), Reports from field trips (10%), Active participation of students in the course (10%), Exam (60%)
Lecturer's references
Prof. dr. Jan Reščič
Assistant professor at the field of Viticulture at UNG. He has many years of experiences with research in the field of viticulture, also from abroad (Austria, Italy).
His references, professional and scientific work is visible in COBISS:
https://bib.cobiss.net/bibliographies/si/webBiblio/bib201_20240902_113557_36437.html