AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Special Viticulture

Content

Grapevine reproduction
Introduction – Differentiation of latent buds – Time of differentiation – Grapevine bud fertility – Factors that affect the differentiation of latent buds – Dormancy of grapevine latent buds – Flowering – Pollination – Fruit set – Growth and maturation of the berries – Growth stages and maturation of the berries – Factors that affect the growth and maturation of the berries.
Grapevine propagation
Introduction-Asexual propagation – Propagation with cuttings – Rhizogenesis in grapevine cuttings – Factors that affect the creation of random roots – Propagation with grafting – Callogenesis – Procedure and mechanism of grafting – Factors that affect the success of the grafting – Interactions between scion and rootstock – Methods and techniques of grafting – Tissue culture – Production of propagation material of grapevine – Grapevine nurseries – Grapevine sexual propagation
Viticultural techniques
Introduction – Summer pruning (shoot thinning – shoot trimming – leaf removal – cluster thinning - use of Phyto-regulatory substances)
Ampelography
Introduction – Methodology and Code of Ampelographic description – Ampelographic characters – Taxonomy of the Vitaceae family – Grapevine rootstocks (properties and selection criteria of rootstocks – The most significant rootstocks of the Greek vineyard – Grapevine varieties of the Greek vineyard (quality characters and aptitudes of wine grape cultivated varieties – table grape varieties and varieties of special use – The most important Greek and foreign varieties of the Greek vineyard (Origin – ampelographic characters and phenological stages – Aptitudes and cultivation suitability – Clonal selection

Learning results

The objective of the course is to introduce students in the reproduction, propagation and cultivation (viticultural) techniques of the grapevine, as well as in ampelography.
The course aims to introduce students in the methodology used both in the propagation, in the viticultural techniques as well as in the identification of grapevine varieties, rootstocks and their
cultivation suitability, for the proper management of a modern productive vineyard.

The course is offered to the students of:

  • 6th semester of the Department of Crop Science (compulsory)
  • 4th semester of the Department of Food Science and Human Nutrition (optional)

Upon the successful completion of the course (theory and laboratory part of the course), students will have (Descriptive indicators for Levels 6 of the European Qualifications Framework for Lifelong Learning):

  • Understood the differentiation and fertility of grapevine buds
  • Understood the pollination, fruit setting, development and maturation of the berries
  • Understood the asexual propagation with cuttings and graft
  • Understood the effect of canopy management (summer pruning) in the viticultural practice
  • Understood the properties and selection criteria of rootstocks, the properties, quality characters and cultivation suitability of grape cultivars.

Bibliography

Suggested bibliography:
- Μ.Ν.Stavrakakis Viticulture, 2019, Embryo Publications.
- Μ.Ν.Stavrakakis Ampelography, 2021, Embryo Publications

Related scientific journals:
- Vitis, American Journal of Enology and Viticulture, Scientia Horticulturae

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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