4/19/2024 10:52:15 AM	VIT 53 Course Outline as of Fall 2004	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  VIT 53	Title:  ADV VINEYARD PRODUCTION
Full Title:  Advanced Vineyard Practices for Quality Production
Last Reviewed:9/13/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	3.00	Lab Scheduled	3.00		17.5 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	5.00			Contact Total	87.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  03 - May Be Taken for a Total of 3 Units
Also Listed As: 
Formerly:  AG 57E

Catalog Description:

Course presents principles and cultural practices utilized in the vineyard to produce high quality North Coast wines. A thorough look at the practices of fertilization, irrigation, trellis design, and canopy management as they relate to wine quality factors. Includes lectures, guest speakers and field trips to local vineyards and wineries.

Prerequisites/Corequisites:

Recommended Preparation:
Completion of or concurrent enrollment AG 55, VIT 51, VIT 52, VIT 53 and eligibility for ENGL 100.

Limits on Enrollment:

Schedule of Classes Information
Description:

Principles and cultural practices utilized in the vineyard to produce high quality North Coast wines. Practices of fertilization, irrigation, trellis design & canopy management as related to wine quality factors.

(Grade or P/NP)
Prerequisites:
Recommended:Completion of or concurrent enrollment AG 55, VIT 51, VIT 52, VIT 53 and eligibility for ENGL 100.
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:03 - May Be Taken for a Total of 3 Units

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1987	Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Topics and Scope

I. Introduction

 A. Quality winemaking starts in the vineyard

 B. Factors affecting vineyard yield and wine quality

 C. Principles for the production of wine grape quality

 D. Managing for quality

II. Trellis Design and Wine Quality

III. Canopy Management and Wine Quality

 A. Physiological basis for canopy management

 B. Effect of sunlight

    1. Vine photosynthesis

    2. Fruit ripening

    3. Bud initiation

    4. Other yield concerns

 C. Optimal utilization of available sunlight

 D. Deleterious effects of canopy shade on wine grape composition

 E. Canopy microclimate effects on important diseases

    1. Botrytis bunch rot

    2. Oidium

 F. Choice and management of winegrape training systems

   1. Most important canopy management systems in use around the world

      today

       a. VSP systems

       b. Vertically split systems

       c. Horizontally split systems

   2. Designs to improve yield and quality

   3. Designs to reduce shoot vigor

   4. Designs to facilitate mechanization

   5. Guidelines for selecting a training system

IV. Advanced Pruning Techniques

 A. Cordon pruning

   1. Balancing crop load

   2. Fine tuning the vine

     a. traditional formulas

     b. contemporary formulas

     c. trunk diameter formula for training and pruning young vines

 B. Cane pruning

IV. Fertilization (Nutrition Management)

V. Irrigation Management

VI. Grapevine Physiology and Wine Quality

 A. Grapevine physiology

   1. Relevance to grapevine performance and grape quality

   2. Growth cycle stages

 B. Berry physiology

 C. Propagation methods

VII. Sustainable Practices in the Vineyard

VIII. Vineyard Quality Assurance

 A. Record keeping requirements of modern viticulture

 B. Quality assurance procedures to improve quality

IX. Special Topics

 A. Using climatic data for determining variety

 B. Soils for vineyards

 C. Mildew control program and grape/wine quality concerns

 D. Other

Assignments:

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

Sunlight to Wine. Smart, Richard. Smart, et al, 2001.

Growing Quality Grapes to Winery Specifications. Krstic, Mark. Winetitles,

2003.

General Viticulture. Winkler, Albert Julius. University of California

Press, 1975.

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