Viticulture

Lesson Structure: Viticulture BHT220

There are 10 lessons in this course:

Introduction:
Describe the nature and scope of the Viticulture industry both locally and world wide. Includes: global viticulture; major winegrowing areas around the world; the grape; genera and species; rootstocks; classification of grape varieties; table grapes; wine grapes; dried fruit; juice grapes; canned grapes.
Climate & Soils:
Identify suitable climate and soil conditions for vineyard site establishment.Includes: temperature; temperature calculations; latitude-temperature index and degree days; sunlight; rainfall; soil; soil types and wine regions; understanding soils; texture; characteristics; soil structure; chemical characteristics of soils including pH and nutrient levels; understanding plant nutrition; soil water content; simple soil tests; naming the soil; problems with soil; erosion; salinity; structural decline; soil acidification; chemical residues.
Selecting Grape Varieties:
Select and evaluate appropriate grape varieties for different situations.Includes: grape types; selection considerations; what to plant; matching the variety with the site; varietal characteristics; selecting wine grapes; yeild; varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan; vitis rotundifolia; wine grapes; raisin grapes; juice grapes, the importance of rootstocks; purchasing plants; phylloxera
Vineyard Establishment:
Develop a procedure to establish a vineyard.Includes: establishing a new vineyard, vineyard planning; site planning; vineyard layout; site preparation; planting the vines, vine spacing; shelter belts; crop infrastructure; equipment.
Grapevine Culture Part A (Training & Pruning):
Specify the techniques used in the culture of grape vines (Training & Pruning Grapevines). Includes: pruning and training vines, shoot spacing; bud numbers; vine spacing; how much to prune; machine pruning; summer pruning; combination pruning; pruning sultana vines; trellising; construction; guyot system; geneva double curtain system; head training, cordoning; kniffen systems; umbrella kniffen system; pergola training system.
Grapevine Culture Part B (Weeds, Pests & Diseases):
Specify the techniques used in the culture of grape vines (Weed, Pest & Disease Control). Includes: weeds, pest and disease control, weeds in vineyeards; controlling weeds; safety proceedures when using agricultural chemicals; laws and guidelines; types of chemicals (14); weed management in vineyards; weed management before planting; weed management in new vineyards; weed management in established vineyards; integrated pest management; pest control in vineyards; grape berry moth; grape mealy bug; grape leaffolder; grapevine rust mite; grape blossom midge; flea beetles; birds; large animals; disease control in vineyards; fungal diseases; rots; mildew; eutypa dieback; bacterial diseases; viruses; organic culture of grapes; organic pest and disease control; companion plants; environmental problems including air, water, damage, frost, hail, wind and shade; water mangement; runoff; water saving; grape clones and varieties.
Grapevine Culture Part C (Irrigation & Feeding):
Specify the techniques used in the culture of grape vines (Irrigation & Feeding).Includes: irrigating and feeding grapes; excessive irrigation; seasonal effects of irrigation; drip irrigation; monitoring and timing; feasibility of irrigation; design considerations; soil and water; measuring water available to plants, calculating permanent wilting point, calculating field capacity of a vineyard; available moisture range; measuring air filled porosity; tensiometer; estimating water; rate of growth; climate; soil conditions; drainage in vineyards; improving subsoil and surface drainage; subsurface drainage; soil fertility; choice of fertilizer; timing of application; fertigation.
Improving Grape Quality:
Explain different ways to ensure or improve grape quality. Includes: plant stock, crop management; post harvest impact on quality; improving flower and fruit set; second set; girdling; berry thinning.
Harvesting & Selling:
Specify procedure for harvest and post-harvest treatment and formulate market strategy for vineyard products. Includes: harvesting; testing for ripeness; influence of weather; harvesting techniques; selling grapes; vineyard resume; selling grapes; contracts; selling online; marketing; developing a marketing plan; advertising; market research; legalities.
Wine:
Explain the basic principles of wine making. Includes: basic production; overview of winemaking process; basic production principles; fermentation; making white wine, making red wine; methods
This course is taught by:

Katie Freeth
BSc. (Hons) Horticulture, (University of Bath); RHS General Examination; FI Hort; MIfpra.

An experienced and professional horticulturist with extensive management skills gained internationally; experienced in landscape management, staff supervision and management, written and oral communication, horticultural knowledge and application, supported by organisational and administrative skills and attention to detail.

Katie brings 20 years experience in Horticulture and is an accomplished lecturer, horticulture consultant and freelance writer. Katie is a judge for the International Awards for Liveable Communities in the Whole City Category.
Katie also worked for the Commonwealth War Graves Commission in France for approx 5 years first as a Sector Manager and then as an Area Manager; management of the cemeteries, peripatetic teams of gardeners (UK & French nationality) for the constructed cemeteries and memorials and static French nationality gardeners for small town/village plots.

Susan Stephenson
BSc in Applied Plant Biology (Botany) Univ. London 1983.
City and guilds: Garden Centre Management, Management and Interior Decor (1984)
Management qualifications in training with retail store. Diploma in Hort level 2 (RHS General) Distinction.

Susan Stephenson is a passionate and experienced horticulturist and garden designer. She has authored three books, lectures at 2 Further and Higher Education Colleges, teaching people of all ages and backgrounds about the wonders of plants and garden design, and tutors many students by correspondence from all over the world.

Susan studied botany at Royal Holloway College (Univ of London) and worked in the trading industry before returning to her first love plants and garden design. She is therefore, well placed to combine business knowledge with horticulture and design skills. Her experience is wide and varied and she has designed gardens for families and individuals. Susan is a mentor for garden designers who are just starting out, offering her support and advice and she also writes, delivers and assesses courses for colleges, introducing and encouraging people into horticulture and garden design.

Susan is a Professional Associate and exam moderator and holds the RHS General with Distinction. She continues to actively learn about horticulture and plants and (as her students will tell you) remains passionate and interested in design and horticulture.

She also supervised the Area Arboriculture Team and was Exhumations Officer€“ in charge of collecting discovered remains and arranging identification (if poss) and interment of same.

Learning Goals: Viticulture BHT220

Choose an appropriate site for a vineyard.
Simple Soil tests
Measuring phalt
Water content of soil.
Choose appropriate grape varieties for different situations.
Develop criteria to be considered when selecting which grape varieties to grow.
Devise a procedure to establish a vineyard.
Specify the techniques used in the culture of grape vines.
Specify a procedure for harvest and post-harvest treatment of grapes.
Formulate marketing strategies for vineyard products.
Explain the basic principles of wine making.
What you will be doing during this Course

Suitable regions for good quality grape production are determined more by climatic similarities than geographic location. Regions that have mean annual temperatures between 10 and 20 degrees Celsius are the most conducive for quality wine production. World distribution of viticulture is bounded by the 50° line of latitude, both north and south of the equator. However, even within these general parameters, grape vines are not suited to places where leaves do not fall from the vines over winter (due to warmth) or where winters are severe and summers are short.

Assessing regional suitability to grape production is not absolute. Variations in local climate caused by topographical characteristics can greatly affect the feasibility of production. For example, elevated areas in warm climate regions may yield the cooler temperatures required to produce good quality winemaking grapes.

Several parameters are commonly used for assessing growing conditions. Degree Days and Latitude-Temperature Index (LTI) are two such measures. A region with a higher latitude may have cooler mid-summer temperatures but may not be inhibited from good production when offset by a long growing season. The Bordeaux region of France and areas of Washington state in the USA may fall into this category

Each lesson culminates in an assignment which is submitted to the Academy, marked by the Academy's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.