Università Cattolica del Sacro Cuore

Offerta Formativa

VENIT

Viticulture and ENology:
Innovation meets Tradition

Edition IV
First level specializing master
a.y. 2019-2020
Place: Piacenza
Application deadline: August 30th, 2019

 

Viticulture and Enology: innovation meets tradition [VENIT]

Courses and other activities

Credits

Hours

Semester

Vineyard variability: traditional and precision approaches

6

47

I

Topics in wine-marketing

6

47

I

Enhancing the wine quality: innovations in monitoring and controls.

6

47

II

Applied grapevine eco-physiology

6

47

II

Advances in enology

9

73

I

Disease and pest management toward a sustainable viticulture

9

73

II

Seminars

0

30

I & II

Total teaching

42

364

I & II

Individual work

686

I & II

Internship

18

450

II

Total credits

60

Total hours

 

1500

 

Internship

According to VENIT regulations the internship will have to last at least 450 hours of activity. This amount of time will correspond to 18 credits.

Possible hosts can be seen in our partner companies page. Host choice is usually the result of an agreement of Master student, master Director and host itself.

The student, indeed, might express his wishes in terms of interest and curiosity for a given subject (i.e. more viticulture or enology oriented?) and we will do our best to come up with the most satisfying solution.

As stated elsewhere in this website, agreement with the host is that meals and/or accommodation will be granted. No commitment for paying a salary is foreseen although this is left to the host.

All companies listed, besides their prestige, have been screened for their willingness not just to receive the student yet to “teach and tell” things for his/her professional growth. 

  • practical activities
  • wine tasting
  • field visits

Teacher Prof. Sergio Tombesi

The aim of the course is to provide students with basic knowledge about technical and scientific practice concerning grapevine propagation, water relations and yield characterization.

Lab classes will be introduced by lectures to provide needed scientific background for lab practice.

Over  the final part of the course, students will be divided in three groups, each of them carrying out a  specific experiment whose results will then be presented and discussed in class.

Program

Title

Notes

Hours

Lecture-Grape ripening

2

Lab-grape ripening

Brix, TA, pH, berry components, berry physical properties, phenolics, organic acids

6

Lecture-Water relations: 

2

Lecture-Water stress:

2

Lab-Grapevine hydraulics

Measurement of stem/petiole hydraulic conductance and vulnerability curves

2

Lab-Leaf pressure-volume curves

measurement of pressure-volume curves and hydrological parameter calculation

2

Lab-Soil water retention curves

Use of psycrometry for the measurement of soil retention curves

2

Lecture-Propagation

2

Lab-Cutting, grafting and budding

Cutting propagation, whip-and-tongue graft, machine grafting, budding, bark graft

4

Lecture-Yield formation: bud flower induction literature review

2

Lab-bud dissection

Dissection of Ortrugo vs Sangiovese buds

4

Project presentation

2

Project results discussion

2

14 hours indoor
20 hours in labs

Total

34

Tentative projects’ themes

  • Environmental effect on bud potential fertility
    assessment of bud fertility on 3 cvs grown in 4 different site located in Nure valley
  • Genotipic variability of bud fertility across a spectrum of local grape cultivars
    assessment of bud fertility on 3 local cultivars.
  • Building and discussing a light response curve (controlled environment).
  • Grape composition over ripening
    determination of grape composition including non destructive assessment.

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