D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of general biology, botany, genetics, agronomy and tree biology and physiology.
The teaching method is based on lectures supported by slides in digital format (6 CFU), supplied in copies to the students, and experiences in field vineyard and laboratory (3 CFU). The course is also available in e-learning using the Moodle platform. Within this platform are available: a) teaching materials composed by learning units; b) self-assessment tests and their results; c) information and reservations for field trips educational visits.
Knowledge. The course enables students to acquire adequate basic knowledge on grape growing and its historical evolution, morphology and biology of the grapevine, vineyard establishment and management in the light of environmental and economic sustainability and adaptation to the new climate phase.
Applying knowledge and understanding. The aim of the course is to develop the student ability to design new vineyards through the choice of rootstocks, scions, training and pruning systems, to manage the main vineyard operations by limiting the impact on the environment and ensuring health and safety of operators and to follow and regulate the evolution of berry ripening.
Cross-expertise. (i) making judgements: identifying the information needed to establish and manage vineyards in different environmental contexts; (ii) communications: communicate clearly and comprehensively information, ideas, problems and related technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the wine sector (winemakers, grape-growers, administrators, journalists, sommeliers, etc.).
Learning evaluation methods
Oral discussion on three of the subjects listed in the teaching program. During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.
Learning evaluation criteria
The student, during the oral test, will have to prove: a) general knowledge of the grape and wine industry in Italy; b) general knowledge of genotypes used in vineyard establishment including rootstock and scion cultivars; c) knowledge of morphology and biology of the grapevine; d) knowledge of the vineyard management techniques (fertilization, vineyard planting, pruning, and trellising, grapevine training, canopy management, etc.). To pass the oral exam, the student have to demonstrate an overall understanding of the content using appropriate technical terminology, and to be able to deal with deductive reasoning that enable him/her to create links within matter, and to have an adequate mastery of the subject.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 “cum laude”.
Final mark allocation criteria
The oral examination consists of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10. The degree of 30 “cum laude” is attributed when the student demonstrates complete mastery of the subject.
Palliotti, Poni, Silvestroni, 2015: La nuova viticoltura, Edagricole, Bologna - Codice ISBN-978-88-506-5453-6.
Autori vari, 2004: Viticoltura ed enologia biologica, Edagricole, Bologna - Codice ISBN88-506-4966-5.
Sansavini, Costa, Gucci, Inglese, Ramina, Xiloyannis, 2012: Arboricoltura Generale, Patron Editore, Bologna p.536, ISBN 978-88-555-3189-4.
Coombe, Dry, 2004: Viticulture Volume 1– Resources – 2nd Edition, Winetitles, Australia, Codice ISBN 0975685007 Winkler, Cook, Kliewer, Lider, 1974: General viticulture. University of California Press, Berkley.
Autori vari, 2005: Manuale di viticoltura, Edagricole, Bologna - Codice ISBN-88-5064981-9
Wednesday from 8:15 am to 10:15 am.