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.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
|Available semesters||Semester 2 2021|
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.
Dr Amber Parker
Department of Wine, Food and Molecular Biosciences[email protected]