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WINE 301

Viticulture II

Course overview

You’ll get to know the ins and outs of the grape and wine industry, with particular focus on production, marketing and tourism here in Aotearoa-New Zealand.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):

pre-requisite

  • Viticulture I, WINE-201

Available semesters Semester 2 2021
Credits 15
Domestic fees $987.00

What you will learn

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

  1. Discuss the influence of pruning, canopy management and environment on carbohydrate partitioning, vine vigour, vine capacity and vine balance.
  2. Outline factors influencing flower and berry development, yield and fruit maturity.
  3. Explain the role of soils, nutrition, root stocks, and vine establishment processes on vine performance.
  4. Discuss grapevine propagation techniques.
  5. Explain specific biochemical and molecular processes in grape berries in response to key environmental drivers and management practices.
  6. Understand current key issues in viticulture-sustainability, organics, biodynamics, precision viticulture, vineyard variability and climate change.
  7. Demonstrate and evaluate pruning decisions based on scientific principles and measurements.
  8. Collect, critically evaluate and review information.
  9. Synthesise, analyse, interpret and report on data.

Course examiners

Amber Parker

Dr Amber Parker

Senior Lecturer

Department of Wine, Food and Molecular Biosciences

[email protected]