Student Services

Viticulture

Statement of AchievementPlease enquire for prices and more information
Course Duration: 100 Hours
DeliveryOnline & Correspondence
Course REF: BHT220

Viticulture Outline

Learn to grow Grapes

A serious course for vineyard workers, hobby farmers, farm managers, amateur enthusiasts, or anyone working or aspiring to work in this industry.


Lesson Structure

There are 10 lessons in this course:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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


Aims

  • Choose an appropriate site for a vineyard.
  • Simple Soil tests
  • Measuring ph
  • 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.

To learn how to enrol click here

Viticulture

Statement of AchievementPlease enquire for prices and more information
Course Duration: 100 Hours
DeliveryOnline & Correspondence
Course REF: BHT220