Learning outcomes of the course unit
Provide the student with knowledge concerning the production techniques in viticulture, with particular reference to the historical, varietal and quality aspects, and their relationship with grape transformation into wine.
Course contents summary
Grapevine diffusion in the world. Grape taxonomy and ampelograpy
Morphology and physiology. Annual cycle and bud cycle.
Grape ripening. Sensory aspects.
Propagation; vineyard establishment, pruning, training systems.
Nutrition, irrigation, management techniques.
Fregoni M., 2005. Viticoltura di qualità. Verona, 2005.