WINE 601

Grapevine Physiology

Course overview

An in-depth analysis of grapevine physiology, and the interactions with environment and management.

This course is also available online as part of the Master of Wine and Viticulture degree.

Course information

Available semesters Semester 1 2024
Credits 20
Domestic fees $1,398.00

What you will learn

After successfully completing this course, you’ll be able to:

  1. Describe and explain the following aspects relevant to vine physiology at an advanced level:
    • Structure and function of vine organs
    • Growth and development of the grapevine
    • Carbohydrate partitioning at the cellular level, organ and vine level
    • Water and nutrient uptake by the vine and its response to excess and deficiencies
    • Yield formation, the development of fruit composition and sources of variation
    • Biological mechanisms of key vine pest and diseases and key mitigation concepts
  2. Identify where gaps exist in the current literature for a topic area.
  3. Undertake independent library and literature searches on a research topic.
  4. Collate information and data from peer‐reviewed research.
  5. Analyse, interpret and report on research data.
  6. Critically review scientific published information.
  7. Explain and respond to questions from peers.
  8. Demonstrate technical transfer of knowledge from viticulture research in an industry relevant manner.
  9. Appropriately recognise the importance of citing other people's work .

Course examiners

Amber Parker

Dr Amber Parker

Senior Lecturer

Department of Wine, Food and Molecular Biosciences