Viticulture

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MV0221-10318 - Course evaluation report

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Additional course evaluations for MV0221

Academic year 2021/2022

Viticulture (MV0221-M1318)

2021-08-30 - 2021-11-01

Academic year 2020/2021

Viticulture (MV0221-10299)

2020-08-31 - 2020-11-01

MV0221 Viticulture, 7.5 Credits

Vinodling

Subjects

Biology Soil Science

Education cycle

Bachelor’s level

Modules

Title	Credits	Code
Viticulture	7.5	0102

Advanced study in the main field

First cycle, has only upper-secondary level entry requirements(G1N)

Grading scale

Language

English

Prior knowledge

Basic eligibility and English 6 or equivalent.

Objectives

On completion of the course, students should be able to:

- describe the geological, biological, climatological and economic conditions for viticulture

- give an account of the current wine production focusing on Europe

- give an account of the various aspects of wine making

- assess and discuss quality and quantity aspects in wine growing from a production and sustainability perspective.

Content

The course deals with wine growing and winemaking in a general perspective. Through examples from different wine-producing areas, the conditions for viticulture are discussed. The course presents prerequisites for grape production and its environmental interactions. Current cultivation and winemaking technology are discussed. Furthermore, the influence of different cultivation systems and production methods on the quality and quantity of wine is introduced. Attention is also given to the economic and social aspects of vine cultivation sustainability. The course comprises lectures, literature studies, individual thesis work based on a personal choice, wine quality assessments and a study visit. The following areas are included:

- the geological, biological, climatological and economic conditions of viticulture

- the environmental impact of vine cultivation

- wine production globally with focus on Europe

- the history of viticulture

- winemaking

- quality assessment of wine

Formats and requirements for examination

The following is required for a passed course:

- approved written or oral exam

- approved oral and written presentation of individual written assignment

- approved participation in study visit

• If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
• If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
• If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
• For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

• The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
• If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Additional information

The course is given half-time during the evening, a study visit is conducted during a weekend, alternatively in the student’s own direction after consultation with the course leader.

Responsible department

Department of Soil and Environment

Further information

Grade criteria, learning objectives and forms of examination

Learning objective	Grade 3	Grade 4	Grade 5
The student will be able to describe the biological, economic and climatological conditions for viticulture	The student describes in general terms the biological, economic and climatological conditions for viticulture	The student integrates and applies his/her knowledge in the subject	The student evaluates new information and places it in relation to known knowledge in the subject
The student will be able to describe existing wine production in Europe	The student describes existing wine production in Europe
The student will be able to describe the different stages in wine making	The student knows the different stages in wine making	The student evaluates the different stages in wine making and integrates them in relation to known knowledge in the subject
The student will be able to assess and discuss quality and quantity aspects within viticulture	The student describes quality and quantity aspects within viticulture	The student reflects on quality and quantity aspects within viticulture	The student evaluates new information and places it in relation to known knowledge in the subject
The student will be able to report orally on a piece of independently performed written work within the framework of the course content according to instructions and act as opponent for another's work	The student's grammatical errors do not impede understanding of the text, the presentation has a well-structured disposition and scientifically based conclusions. The opponent role is carried out in a factually critical way that is positive for the respondent	The student's oral and written reports and the opponent's input have a logical disposition, are interesting and have a varied language relevant for the subject. The reports contain scientifically anchored personal reflections.
The student will have the opportunity to attend a study trip within the framework of the course content	The student participates in a study trip within the framework of the course content	The student actively participates in the study trip and reports on it in writing in an interesting and logical way.

1. VIticulture. An introduction to commercial grape growing for wine production, 2nd edition Författare: Stephen Skelton ISBN: ISBN Lulu: 978-0-9931-2537-3 Kommentar: Conditions I and II - Chapters 1, 2, 3, 4, 13 Cultivation measures - Chapters 5, 6, 14 Protection measures - Chapters 11, 12. The annual cycle, harvest - Chapter 8.