ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Departments: Plant Production and Engineering Projects
Areas: Plant Production
Center Higher Polytechnic Engineering School
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
Wine production,
Objectives of the course
Knowledge on the vine plant and its cycle, the plant material used in commercial plantations, its varietal identification and commercial production. Knowledge on the circulation of plant material at various scales and their consequences. Knowledge of the response of the vine to the conditions of the environment and the effect of the same on the quality of its production. Knowledge of the management of viticultural techniques for the adaptation of the production to the objectives of typicity and quality.
TThe title memory includes the following contents for this subject:
Knowledge of the vine plant and wine terminology. Wine cycles and effect on production. Identification and selection of plant material. Foundations of viticultural techniques. Effects on quality. Vegetative-productive balance and quality, control and management mechanisms. Mechanization of the vineyard.
These contents will be developed according to the following agenda: (Hours / Expository-Interactive + NP)
9 hours exposition
3 hours of group tutoring
12 hours of interactive classroom work (you practice seminars and trips)
Assessment 3 hours
BLOCK I (2 / E + 4)
0- Introduction. context
1-Knowledge of the vine plant physiological response and management effects. Terminology
2-Systematics of the vine, plant material, groups, importance in the current context.
3-Identification and selection of plant material.
BLOCK II (3 / E + 6)
4-Wine growing cycles
5-Adequacy of plant material to the environment. Determining factors of the response in the culture. . Adaptation of plant material to the environment: soil and climate. Adaptability and problematic,
BLOCK III (4 / E + 8)
6-Foundations of viticultural techniques. Effects on quality.
7-Vegeto-productive balance and quality, control and management mechanisms. 8- Mechanization of the vineyard
Recognition and classification of wine material. . (2 / I + 6)
Characterization and technical study of concrete and personalized plants and management. Study of the productive response to pruning. (3 / I + 2)
Productive characterization of wine growing potential. Harvest analysis and planning .. (2 / I + 2)
Seminars and Practices
Recognition and classification of wine material. . (2 / I + 6)
Characterization and technical study of concrete and personalized plants and management. Study of the productive response to pruning. (3 / I + 2)
Productive characterization of wine growing potential. Harvest analysis and planning .. (2 / I + 2)
The trips are a fundamental part of the development of the agenda and will be covered in the seminars.
The practices will be developed including exits to the material available in the various areas of the EPS as well as the experimental farms, so the student must wear appropriate shoes and clothing.
Part of the trips are carried out in conjunction with the design and management of the vineyard and aspects related to plant material, the physical environment, techniques and management are observed, verified and discussed.
Trips to 2 production areas to observe the differential characteristics of viticulture at different levels (plant, type of farms, environment, as well as problems). (3 / I + 8)
Trips (2 / I + 5) to the research group's test farm to learn about the different material available and its effects. Vegetation characterization. Application planning and criticism of viticultural techniques 1 to the training center of Guísamo and the Betanzos viticultural area. (2 / I + 5)
NOTE: The anticipation of participation of guests by telematic way ty, will be conditioned to the possibility of connection of the participants and therefore the schedule of the seminars.
* THE PRESENTATION OF AT LEAST ONE SEMINAR IN ENGLISH LANGUAGE, WILL BE VALUED WITH AN EXTRA 30%
Basic bibliography
ANONYMOUS. 2014. Guía de gestión integrada de plagas: vid de transformación. MAGRAMA, Madrid.
ANONYMOUS. 1993Narticular varieties of Galician strains for white wines. ICI-ZELTIA agrochemicals
APS. 1988 Compendium of Grape Diseases. APS, St. Paul, Minnesota.
Coombe & Dry, P., viticulture. 1995. Winetitles, Adelaide, I y II
Diaz Losada E. 2011. The collection of vines of Station of Viticulture and Enoloxía de Galicia. Xunta de Galicia, Consellería do Meio Rural.
Galet, P. 1993. Precision of viticulture. Déhan, Montpellier
HIDALGO, L. 1991 Pruning of the Vine. Mundi-Press, Madrid.
HIDALGO TOGORES, J. 2006. The quality of the wine from the vineyard. Mundi-Press, Madrid.
HIDALGO, L. Hidalgo, J. 2011. Treaty of Viticulture MAPA, Madrid.
MARTINEZ DE TODA, F. 1991 Biology of the Vine. Mundi-Press, Madrid.
MARTINEZ DE TODA F., 2010. KEYS OF THE QUALITY VITICULTURE (2nd ED.) NEW OIV. 1983 Code of Descriptive Characteristics of Vine Varieties and Species. OIV, Paris.
REYNIER, A. 1995 Manual of viticulture. Mundi-Press, Madrid.
TECHNIQUES OF STIMULATION AND CONTROL OF THE QUALITY OF THE GRAPE IN THE VIÑEDO.MUNDI-PRENSA LIBROS, SA
SANCHEZ DE MIGUEL, PP BAEZA TRUJILLO and J. LISSARRAGUE GARCIA-GUTIERREZ., 2007.
FOUNDATIONS, APPLICATION AND CONSEQUENCES OF IRRIGATION IN THE VINE
AGRICOLA ESPAÑOLA, SA
WINKLER, AJ, Cook, JA, Kliewer, WM, Leader, LA, 1974 General Viticulture Co., University of California Press
Throughout the course, those links to the most interesting pages will be included in the virtual classroom, apart from the information in Spanish that exists, most of the pages are in English, with American and Australian sources being the most interesting.
https://www.hs-geisenheim.de/en/research/departments/general-and-organi…
https://horticulture.oregonstate.edu/department-of-horticulture/viticul…
https://www.evineyardapp.com/blog/2015/09/16/use-of-technology-in-the-v…
CG1 - Ability to plan, organize, direct and control the production systems and processes developed in the agricultural sector and the agri-food industry, within a framework that guarantees the competitiveness of companies without forgetting the protection and conservation of the environment and improvement and development Sustainable development of rural areas.
CG4 - Ability to apply the knowledge acquired to solve problems posed in new situations,
Analyzing the information coming from the environment and synthesizing it in an efficient way to facilitate the process of making
Decisions in companies and professional organizations of the agri-food sector.
CG7 - Ability to develop the skills necessary to continue learning autonomously or directed, incorporating
To their professional activity the new concepts, processes or methods derived from research, development and innovation.
CB7 - Students should be able to apply the acquired knowledge and problem-solving skills in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of study
CB-8 That students be able to integrate knowledge and face the complexity of making judgments from information that, incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments
CB9-That the students know how to communicate their conclusions and the latest knowledge and reasons that support them to specialized and non-specialized audiences in a clear and unambiguous way
CB10 - Students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous.
CROSSED SKILL
These competences are not evaluated in a specific way, but as a fundamental aspect in the set of aspects considered to check the degree of formation of the subject.
CT2 - Ability for reasoning and argumentation.
CT3-Individual work capacity, with self-critical attitude.
CT4 - Ability to work in groups and cover problematic situations collectively.
CT5 - Ability to obtain adequate, diverse and up-to-date information.
CT6 - Ability to prepare and present an organized and comprehensible text
CT7 - Ability to conduct a public display in a clear, concise and coherent manner
CT8 - Commitment of truthfulness of the information offered to others.
CT9 - Skills in the management of information and communication technologies (ICT).
CT10 - Use of bibliographical and Internet information.
CT11 - Use of information in a foreign language.
CT12 - Ability to solve problems through the integrated application of their knowledge.
Specific competences
CE8 - Adequate knowledge and ability to develop and apply proprietary technology in plant production systems. Specific competences: Adequate knowledge and ability to develop and apply proprietary technology in vineyard design and management.
CE10 - Adequate knowledge and ability to develop and apply proprietary technology in the management of research projects and development of new technologies applied to plant production processes: biotechnology and plant improvement.
Participatory master classes.
Lab and field practices where students observe the practical application of the student
Technical visits to companies and institutions: with direct contact with the wine-growing environment and with its fundamental agents, enabling it to know the problems and peculiarities of the activity. Two outputs are plated to different areas of the Galician wine production.
In addition, the visit to the experimental viticultural device of the USC viticulture group allows the observation and verification of innovative proposals in the production.
Use of classic slates. Use of the virtual classroom. The virtual classroom will be used mainly as a means of living communication, delivery of documentation and reception of works
Preparation and presentation of work / s of course
Individualized and collective tutorials, for guidance in personal work with the bibliography and to improve the focus of practices and exercises
Self-study and independent student study
Group work and cooperative learning, depending on the constitution of the number of members of the group.
Assessment of competences and knowledge.
Seminars and practices of the subjects with sessions of active discussion to obtain the training on the treated aspects, and the corresponding acquisition of capacities.
For years and in particular has been used to attend the fair Bordeaux wine where we have been invited twice and in addition to the visits to the sector's news, there are presentations and discussion forums, and know the important Infrastructure and viticultural culture of the area.
TEACHING METHODS COMPETENCES WORKED
Large group lectures, lectures. CG1, CG4, CG7, CB-8, CE8,
Activities in interactive seminars, with small groups CG1, CG4, CB7, CB9, CT3, CT4, CT9, CE8, CE10,
Practices. CG1, CG7, CB10, CT2, CT3, CT5, CT11, CT12, CE8, CE10
Group Tutorials CG4, CT4, CE8
Individual Tutorials CB-8, CT2, CT9, CE8
Deliveries, presentations and discussions of papers and reports CG1, CG4, CG7, CB-8, CB9, CB10, CT5, CT7, CT8, CT11, CT12, CE8, CE10
Travel and technical visits CG4, CB7, CB9, CE8, CE10
Evaluation activities CG4, CB-8, CT1, CT2, CT12, CE8,
To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.
Assessment system /% of final / competencies assessed rating:
1ST CALL
Presentation of results of exercises and practices / 20% / CB7, CB8, CB9, CG4, CE8, CE10.
Presentation of works / 15% / CB7, CB8, CG7, CB9, CG4, CG7, CE8, CE10
Final written test / 65% / CB7, CG4, CG7, CE8, CE10
Criteria
for repeaters, extraordinary call( 2ND CALL) and waivers:: Students who present themselves in extraordinary calls and repeaters must demonstrate practical knowledge, and contribute the work that is scheduled in each course or demonstrate their mastery over these aspects reliably.
"In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating student academic performance and reviewing grades will apply.
Exercise reports, and Essays written in English will get an extra 15% score
Study time and personal work
9 hours exposition
3 hours of group tutorials
12 hours of interactive work in person (practical seminars and trips)
3 hour trial
The student needs an approximate average personal workload of 2 hours per class hour, calculated on a total of 48 hours average personal work.
Practices in addition to their time in the laboratory or field, sometimes require personal monitoring depending on practice and climatology, as well as the preparation of the corresponding reports, and the preparation of questionnaires or interventions in the
Seminars.
The seminars and practices aim at bridging the distance from the theoretical part of knowledge by acquiring specific skills of each seminar and practice in real cases, by allocating problems (both cabinet and real cases), that the student Has to deal personally with the whole course
Attendance to lessons to focus better on the continuous study of the subject, since for its
extension are very convenient to follow teacher orientations.
It is key the active participation of the student in classes both in the theoretical part and in the practice that in certain phases is done in free time.
Study and reading of the recommended bibliography in class for each part
It is very important to attend classes since the beginning of the course, in the opposite case would lose the chance to meet the pre leaf drop and entry into dormant period, and the evolution of the fruit and effect on harvest planning.
Asimismo la disponibilidad de plantas o plantaciones de viña en zona próxima al domicilio, sería de gran utilidad, la información en páginas y sitos web que en su momento se irán indicando en el aula virtual.
Likewise, the availability of vineyard plants or plantations in an area close to the home would be very useful, the information on pages and web sites that will be indicated in the virtual classroom at the time.
To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.
EVALUATION SYSTEM
"In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating the academic performance of students and reviewing grades "will apply.
It is very important to consider the precise seasonality for some practices, which can make the subject not be surpassed if the practice is not attended at its station and adequate time
Julián Jesús García Berrios
Coordinador/a- Department
- Plant Production and Engineering Projects
- Area
- Plant Production
- Category
- Professor: University Lecturer
| Wednesday | |||
|---|---|---|---|
| 16:00-17:00 | Grupo /TI-ECTS01 | Spanish | Phytotechnology Seminar (Pav.I-PPS) |
| Thursday | |||
| 10:00-13:00 | Grupo /CLIL_01 | Spanish | Phytotechnology Seminar (Pav.I-PPS) |
| 16:00-17:00 | Grupo /CLE_01 | Spanish | Phytotechnology Seminar (Pav.I-PPS) |
| 17:00-18:00 | Grupo /CLIL_01 | Spanish | Phytotechnology Seminar (Pav.I-PPS) |
| 01.23.2025 10:00-14:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |
| 06.30.2025 16:00-20:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |