VIT211 Viticultural Science (8)
Abstract|
To apply viticulture in a practical situation requires knowledge and understanding of the scientific basis of viticultural management practices.
The topics that are covered in the subject provide a comprehensive review of viticultural science. Each topic includes a list of objectives, a brief introduction, a series of learning exercises, and a few selected readings.
This subject commences in session 1 and concludes in session 2. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2. |
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+ Subject Availability Modes and Location
| Session 1 | | Distance* | Wagga Wagga Campus | Session 2 | | Distance* | Wagga Wagga Campus |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: VIT211
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| Two sessions | HD/FL | School of Agricultural and Wine Sciences |
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Assumed Knowledge|
PSC102 or PSC103 or (AGR156 and HRT110) or BIO126 or BIO127 or (BIO100 and VIT101) or (BIO107 and VIT107)
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| Incompatible subject(s) |
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| VIT201 |
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Learning OutcomesUpon successful completion of this subject, students should:
- be able to describe the mechanisms related to yield prediction and wine grape quality and account for decisions about harvesting wine grapes
- be able to recognise the different types of trellising and training systems, describe different pruning techniques and explain their function in canopy management
- be able to scientifically explain the nutrition requirements of grapevines and account for vine growth and performance, then apply this understanding to different irrigation strategies, soil and floor management practices
- be able to examine the economic and physical status of a vineyard and explain the options for redeveloping a vineyard
- be able to describe the principles and practices of table grape and dried grape production
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SyllabusThe subject will cover the following topics:
- Canopy management
- Grape berry development and winegrape quality
- Harvesting winegrapes
- Vineyard irrigation
- Nutrition
- Drainage and soil salinity
- Pruning
- Training and trellising
- Vineyard establishment
- Vineyard redevelopment
- Soil management and frost protection
- Dried and table grape production
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Residential School| This subject contains a compulsory 3 day residential school.
The three day residential school will cover practical and theoretical aspects of the subject.
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The information contained in the 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.
