Aim of the course To provide the practical horticultural engineer with basic knowledge of viticulture that can be applied in the management of both private farms and integrated vineyard areas for efficient and effective production.
Basics of viticulture (KHORBAN-SZOLOTAL-1)
Basic data
Name and type of the study programme
Horticultural Engineering, undergraduate program
Curriculum
2024
Classes / consultation hours
2 + 2 + 0 (L+S+Labs)
Credits
4 credits
Theory – Practice
Theory: 50%, Practice: 50%
Recommended semester
Semester 3
Study mode
full-time
Prerequisites
Evaluation type
Colloquium
Course category
Compulsory
Language
English
Instructors
Responsible instructor
Baglyas Ferenc Dr.
Responsible department
Kertészeti Tanszék
Instructor(s)
Baglyas Ferenc Dr., Hóman Zoltán
Checked by
–
Course objectives
Course content
Lectures
Course content 1. Phylloxera pest 2. Direct-fruiting varieties 3. Latitude zones (zonality) and wine quality 4. Grape bud structure 5. Grape flower/fruit structure 6. Main wine regions of Hungary 7. Tokaj wine specialties 8. Calculating the heat sum 9. The role of soil/terroir 10. Ripening stages 11. Grafting 12. Gripple support system 13. Variety-pruning-cultivation method 14. Royat-Guyot-single curtain trellis 15. General green works 16. Integrated nutrient management 17. Integrated pest management 18. Vitis silvestris 19. Vitis vinifera 20. Innovative (resistant) varieties 21. Chardonnay 22. Furmint 23. Kékfrankos 24. Bianca 25. Cabernet sauvignon
Seminars
Morphology Ecology Phenology Propagation
Acquired competences
Knowledge
Upon completion of the course, students will be able to: 1. Describe the structure, growth, and development of grapevines. 2. Explain the influence of climate, soil, and environmental conditions on vineyard performance. 3. Identify major grape varieties and rootstocks used in viticulture. 4. Explain basic vineyard establishment and management practices. 5. Describe common grapevine pests, diseases, and nutrient deficiencies. 6. Explain the principles of irrigation, fertilization, canopy management, and pruning. 7. Understand grape maturity indicators and harvesting requirements. 8. Recognize the importance of sustainable viticulture practices.
Skills
Upon completion of the course, students will be able to: 1. Perform basic vineyard operations, including planting, pruning, training, and trellising. 2. Monitor vine growth and evaluate vineyard conditions. 3. Identify common pests, diseases, and nutritional disorders affecting grapevines. 4. Apply basic irrigation and nutrient management practices. 5. Assess grape maturity using simple field measurements and observations. 6. Maintain accurate records of vineyard activities and observations. 7. Use vineyard tools, equipment, and personal protective equipment safely.
Attitude
Upon completion of the course, students will demonstrate: 1. Commitment to producing high-quality grapes through good agricultural practices. 2. Respect for environmental sustainability and resource conservation. 3. Awareness of workplace health, safety, and biosecurity requirements. 4. Attention to detail in vineyard management and monitoring activities. 5. Willingness to adopt new technologies and improved viticultural practices. 6. Professionalism, teamwork, and effective communication in vineyard opera
Autonomy and responsibilities
Upon completion of the course, studentswill be able to: 1. Carry out routine vineyard tasks independently according to established procedures. 2. Take responsibility for the quality and completion of assigned vineyard activities. 3. Follow safety, environmental, and operational guidelines without constant supervision. 4. Recognize and report vineyard problems affecting vine health, productivity, or grape quality. 5. Manage basic vineyard records and equipment responsibly. 6. Work effectively as a member of a vineyard team while understanding individual responsibilities.
Requirements, evaluation and grading
Mid-term study requirements
Mid-term study requirements: Compulsory participation in practical classes and in farm visit
Exam requirements
The practical grade is determined as follows: In the colloquium test results: (5) excellent 86 - 100 points (4) good 76 - 85 points (3) average 61 - 75 points (2) sufficient 50 - 60 points (1) insufficient below 50 points
Generative AI usage
Use of GAI tools is permitted in a limited manner (e.g., for literature search support or specific tools). In this case, the course instructor is responsible for defining where and how GAI tools may be used in assignments. The course description must specify in detail how GAI tools may be used during the course.
Study aids, laboratory background
ppt files, study vineyard, laboratory
Readings
Compulsory readings
1. Skelton S. (2019): Viticulture - An introduction to commercial grape growing for wine production ISBN 978 -0-9931-2355-9 2. Goldammer T. (2018): Grape grower's Handbook, Apex Publisher
Recommended readings
internet, artificial intelligence