Course Code : ABF315
Course Title : Viticultuture
Weekly lecture and application hours of the course: 2 -2
Course Description:The course covers primarily the scientific and technological aspects of viticulture and to a small extent the socio economicbackground of grapevine cultivation in Cyprus. The course is dealing mainly with the following topics: Botanical classification, morphological andanatomical characteristics, physiology, vineyard design, means of propagation, cultural practices, pruning, rootstocks, main cultivars, irrigation,mineral nutrition and plant protection (control of pests and diseases, weed control), harvesting, ripening, maturity indices and postharvestmaintenance of table grapes. Special attention is given to growth and development, dormancy and factors affecting it, sprouting, flowering andfruit setting . Ampelography (systematic classification, description of grapevine varieties) is a main topic dealt with in lab exercises. The courseincludes lectures, lab exercises and field practical’s.
Textbooks and supplementary books:
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Environmentally Sustainable Viticulture: Practices and Practicality by Chris Gerling (Editor)
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Viticulture – An Introduction to Commercial Grape Growing for Wine Production by Stephen Skelton MW
Course Evaluation:
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Class Participation 10%,
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Mid-term Examination 30%,
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Assignments 10%,
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Final Examination 50%,
Attendance 95%compulsory