Course Content (Syllabus)
Introduction, origin, world distribution and systemic classification of the vine. Morphology, anatomy, physiology elements and annual vegetative cycle (dormancy, bleeding, growth and development). Inflorescence initiation and bud fertility. Berry growth and development. Biosynthesis and changes of quality metabolites (carbohydrates, organic acids, phenolic, nitrogen and aroma compounds). Ripening and evolution of grape, grape maturity. Grape and berry composition-harvesting. Vine ecology. Propagation material, grapevine propagation (mother vines, nursery cutting for rooting production, graftable cuttings for callused bench grafts, rooting and callused bench graft production. Establishment of vineyard. Training and pruning (annual winter pruning, summer pruning). Means of quality improvement.
Grapevine, grape, berry, varieties, rootstocks, vineyard