WINE 201

Viticulture I

Course overview

You’ll acquire the basic principles of vine structure, growth and development in relation to the environment for quality wine production.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum of 30 credit point(s) from the course(s) specified below
  • a minimum of 15 credit point(s) from the course(s) specified below
  • Introduction to the Winegrowing Industry , WINE-101
  • a minimum of 15 credit point(s) from the course(s) specified below
  • Horticultural Science , HORT-106
  • Plant Science I , PLSC-104

Available semesters Semester 1 2024
Credits 15
Domestic fees $1,114.00

Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.

What you will learn

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

  1. Describe the morphology, development and growth of grapevines including the maturation of grape berries.
  2. Explain how key environmental factors influence growth and development of the grapevine.
  3. Identify and describe important pests and diseases and key control strategies.
  4. Describe the factors involved in vineyard structures and establishment.
  5. Outline cultural management practices in relation to vine growth.
  6. Demonstrate management decisions; leaf removal, crop removal and harvest decisions - based on scientific assessment of the vine canopy, yield and berry composition measurements.
  7. Collate, analyse, interpret and report on data.
  8. Collect, critically evaluate and review information.
  9. Co-operate with colleagues, competence in teamwork.

Course examiners

Amber Parker

Dr Amber Parker

Senior Lecturer

Department of Wine, Food and Molecular Biosciences