2023
Integrated Practices in Viticulture
Name: Integrated Practices in Viticulture
Code: FIT13093L
12 ECTS
Duration: 30 weeks/312 hours
Scientific Area:
Agronomy
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
The objective of this course is to familiarize the student with the reality of the activity of a modern vineyard, in terms of tasks, works, operations and unexpected situations, which can take place from September to July. The direct contact allows the learning and the
development of knowledge, in which it is intended that the student develop a report that transmits the monitoring, observation, analysis, interpretation and help in solving situations, namely: the production system, with the integration of knowledge of soil science, climatology
and viticulture; the production system, with the integration of knowledge of soil science, climatology and viticulture; the planning, decision and application of cultural techniques of soil and vegetation management, and of crop protection, for the production of quality grapes
according to the purpose of the undertaking; integration with the knowledge of the basic physiological processes of the vine, the relationship with the environmental factors of the environment, and to make use of the necessary criteria to analyze problems and apply
effective and efficient solutions; the knowledge acquired in a comprehensible and coherent way, in written and oral form, and with the support of reliable references
development of knowledge, in which it is intended that the student develop a report that transmits the monitoring, observation, analysis, interpretation and help in solving situations, namely: the production system, with the integration of knowledge of soil science, climatology
and viticulture; the production system, with the integration of knowledge of soil science, climatology and viticulture; the planning, decision and application of cultural techniques of soil and vegetation management, and of crop protection, for the production of quality grapes
according to the purpose of the undertaking; integration with the knowledge of the basic physiological processes of the vine, the relationship with the environmental factors of the environment, and to make use of the necessary criteria to analyze problems and apply
effective and efficient solutions; the knowledge acquired in a comprehensible and coherent way, in written and oral form, and with the support of reliable references
Contents
1. Study of the technical viability of a vineyard.
2. Follow-up of vine phenology.
3. Pruning system. Control of vigour.
4. Multiplication and propagation of the vine. Grafting. Plant material in the Vineyard.
5. Ecology of the Vine; climatic, relief, soil and water resources.
6. Preparation and adaptation of land and soil. Organic and mineral corrections. Drainage.
7. Installation and planting of the Vineyard.
8. Soil maintenance. Cultural system, operations, machinery and equipment. Weed control.
9. Control of pests and diseases; techniques, and phytosanitary products.
10. Green pruning and vigour control.
11. Fertilization of the Vine.
12. Evaluation of water stress and irrigation.
13. Evaluation of production components.
14. Harvest; plan and harvest management.
15. Precision viticulture.
16. Farm management.
2. Follow-up of vine phenology.
3. Pruning system. Control of vigour.
4. Multiplication and propagation of the vine. Grafting. Plant material in the Vineyard.
5. Ecology of the Vine; climatic, relief, soil and water resources.
6. Preparation and adaptation of land and soil. Organic and mineral corrections. Drainage.
7. Installation and planting of the Vineyard.
8. Soil maintenance. Cultural system, operations, machinery and equipment. Weed control.
9. Control of pests and diseases; techniques, and phytosanitary products.
10. Green pruning and vigour control.
11. Fertilization of the Vine.
12. Evaluation of water stress and irrigation.
13. Evaluation of production components.
14. Harvest; plan and harvest management.
15. Precision viticulture.
16. Farm management.
Teaching Methods
The evaluation will be carried out with the presentation of the work elaborated during the year:
a) delivery of a workplan;
b) completion of the work in vineyards;
c) delivery written report;
d) oral presentation of the report and discussion with the jury during the examination period
a) delivery of a workplan;
b) completion of the work in vineyards;
c) delivery written report;
d) oral presentation of the report and discussion with the jury during the examination period
