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
|
|---|---|
| Available semesters | Semester 2 2024 |
| Credits | 15 |
| Domestic fees | $1,058.00 |
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:
- Discuss the influence of pruning, canopy management and environment on carbohydrate partitioning, vine vigour, vine capacity and vine balance.
- Outline factors influencing flower and berry development, yield and fruit maturity.
- Explain the role of soils, nutrition, root stocks, and vine establishment processes on vine performance.
- Discuss grapevine propagation techniques.
- Explain specific biochemical and molecular processes in grape berries in response to key environmental drivers and management practices.
- Understand current key issues in viticulture-sustainability, organics, biodynamics, precision viticulture, vineyard variability and climate change.
- Demonstrate and evaluate pruning decisions based on scientific principles and measurements.
- Collect, critically evaluate and review information.
- Synthesise, analyse, interpret and report on data.
Course examiners
Dr Amber Parker
Senior Lecturer
Department of Wine, Food and Molecular Biosciences
amber.parker@lincoln.ac.nz