ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 24
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…
Knowledge
Con02. 1.2. A thorough knowledge and understanding of the disciplines of agricultural engineering, at the level necessary to acquire the remaining competencies of the degree in the field of viticulture production.
Con04. 1.4 Critical understanding of the broad multidisciplinary context of engineering and the interrelationship between knowledge from different fields in the field of viticulture production.
Skills / Abilities
H/D03. 2.3. Ability to identify, formulate, and solve incompletely defined and/or conflicting engineering problems that allow for different valid solutions. This requires considering knowledge beyond that specific to the discipline and taking into account the social, health and safety, environmental, economic, and industrial implications; selecting and applying the most appropriate analytical, calculation, and experimental methods, as well as the most innovative ones, to solve problems in the field of viticulture.
H/D04. 2.4. Ability to identify, formulate, and solve engineering problems in emerging areas of viticulture.
H/D07. 4.1. Ability to identify, find, and obtain the required data.
H/D15. 6.2. Ability to manage complex technical or professional activities or projects that require new approaches, assuming responsibility for decisions made in the field of viticulture.
H/D19. 8.2. Ability to independently acquire additional knowledge.
Competencies:
Comp15. CE8 - Adequate knowledge and ability to develop and apply proprietary technology in plant production systems. Specific competencies: Adequate knowledge and ability to develop and apply proprietary technology in vineyard design and management.
Comp17. CE10 - Adequate knowledge and ability to develop and apply proprietary technology in the management of research and development projects for new technologies applied to plant production processes: biotechnology and plant breeding.
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. Con02. 1.2 Con04. 1.4 H/D03. 2.3. H/D04. 2.4. ,
Activities in interactive seminars, with small groups H/D03. 2.3. H/D04. 2.4.H/D15. 6.2. , ,
Practices. H/D03. 2.3. H/D04. 2.4.H/D15. 6.2.
Group Tutorials Con02. 1.2 Con04 H/D03. 2.3. H/D04. 2.4
Individual Tutorials Con02. 1.2 H/D03. 2.3. H/D04. 2.4
Deliveries, presentations and discussions of papers and reports H/D03. 2.3. H/D04. 2.4
Travel and technical visits H/D03. 2.3. H/D04. 2.4
Evaluation activities Con02. 1.2 Con04 H/D03. 2.3. H/D04. 2.4 ,
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.
REGULAR (FIRST) CALL
Assessment system /% of final / competencies assessed rating:
1ST CALL
Presentation of results of exercises and practices / 20% /H/D03. 2.3. H/D04. 2.4.
Presentation of works / 15% /H/D03. 2.3. H/D04. 2.4.
Final written test / 65% / Con02. 1.2 Con02. 1.2 Con04 H/D03. 2.3. H/D04. 2.4
Criteria
The preparation of reports of practices and technical visits and works in English scores an extra 15%.
Criteria for repeaters and extraordinary call (SECOND CHANCE) and more students who have been granted an attendance exemption by the Degree Commission according to the provisions of the Class Attendance Regulations, must take into account that to pass the subject, they must demonstrate practical knowledge, and provide the works that are programmed in each course or demonstrate their mastery of these aspects reliably. The oral presentation and discussion (if applicable) and the simulation of a small debate similar to the case of presentations made during the course. of works can be requested by the teacher.
"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 at the beginning of the course, as otherwise, you would miss the opportunity to learn about the phase leading up to leaf fall and the entry into dormancy, as well as the development of the fruit and its impact on harvest planning.
The availability of vine plants or plantations in the area near your home would also be very useful. Information on web pages and websites will be provided in the virtual classroom at a later time.
It is very important to consider the specific seasonality for some practicals, which may make the subject impossible to pass if the practicals are not carried out in the appropriate season and at the appropriate time.
Tutoring sessions, as well as direct communication between students and between them and the instructor, can be done through the Virtual Campus forum, through Ms. Teams, or by emaIL
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) |