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)
Checked by
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Course objectives
Course content
Lectures
Course content History of viticulture Morphology of grape Ecology of the grape Phenology of grape Propagation of grape Grape pruning Canopy management Wines and wine regions of Hungary Wine tasting Raisin producionin California Minimum questions The effect of Ice Age on Europe’s and North America’s wild species Vitis silvestris and Vitis vinifera morphologic differences The origin and the spread of Vitis vinifera The effect of phylloxera on Eurple’s grape production Grape production of China, USA, Italy and France World’s leading wine exporters and importers The types of the grape roots The position of leaves and clusters ont he shoot. Which order are the tendrils positioned on the shoot Which are the side of the shoot and why is it important? What are the two types of buds on the node? What are the organs of the bud? Types of the buds on the cane. The stucture of the flower The types of the flowers What are the parts of a berry? Th
Seminars
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Acquired competences
Knowledge
Skills and competencies Professional competencies to be acquired (knowledge, ability, attitude, autonomy and responsibility): Knowledge: Understand, know and understand the specificities of production processes in the viticulture sector, the most important theoretical and methodological foundations required for this and the related practical knowledge. Student knows and understands the basic concepts, connections and processes of food chain safety. He/she has detailed knowledge of the legal regulation of viticulture technology and relevant agricultural processes. Ability: Students will be able to manage enterprises, companies, production plants, small and medium-sized enterprises operating in the field of viticulture at an engineering level and to operate their management professionally, taking into account environmental management and environmental protection regulations. Students will be able to plan and conduct procedures for preparing and serving production, to allocate resources professionally, to participate in the development of proposals that form the basis for professional decisions, and to draw conclusions, not only at the operational level. Students will be able to ensure the conditions necessary for the implementation of specific activities, to continuously manage and control the implementation, and to organize this. Attitude: Accepts and authentically represents the social role of agriculture, especially viticulture and related scientific fields, and represents the most important values of his/her field. He/she is characterized by a willingness to cooperate and the ability to create relationships. He/she has an environmentally conscious, sustainable farming approach. He/she is open to applying the latest results of wine development. He/she is characterized by a demand for quality. He/she has a sense of professional responsibility and a willingness to cooperate.
Skills
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Attitude
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Autonomy and responsibilities
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Requirements, evaluation and grading
Mid-term study requirements
Mid-term study requirements: Compulsory participation in practical classes and in farm visit 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
Exam requirements
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Generative AI usage
Nem engedélyezett
Study aids, laboratory background
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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
Lectures' pptx files