|Short Description:||Viticultural Principles & Prod|
|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Sciences|
|Student contribution band :||Band 2|
|ASCED code :||019905 - Food Science and Biotechnology|
|Grading basis :||Graded|
This course provides students with an in depth understanding of the annual grapevine growth cycle and the importance of this knowledge to vineyard management, the processes of vegetative and reproductive growth and berry flavour and aroma accumulation and the influence of climate on these processes. It then considers the practices involved in yield estimation and vineyard management throughout different times of the year, including pruning, irrigation and nutrition management, canopy and vineyard floor management and ripening and harvesting of quality fruit. It offers an in depth investigation into the issue of vineyard pest and disease management and the importance of monitoring and recordkeeping. Emerging vineyard technologies are introduced.
|Semester 2, 2020||Online|