The purpose of the course is to introduce students of the Department of Chemistry to the basic functions of the grapevine plant, their morphological and physiological basis, to reproduction, propagation, grapevine cultivation, viticulture, the basic cultivation techniques used in a productive vineyard, as well as to the importance of grapevine cultivation for crop production.
The course material aims to introduce students to the methodology used in both the establishment and management of a modern productive vineyard, to propagation, viticultural techniques as well as to the identification of grapevine varieties and rootstocks and their properties and cultivation behavior, for the proper management of a modern productive vineyard. Furthermore, to viticultural techniques related to the formation, fruiting and the annual vegetation cycle of the vines.
Upon successful completion of the course, the student will have:
Understand the morphology and anatomy of the various organs of the vine and their utilization in productive Viticulture.
Understand the annual vegetation cycle, the phenological stages and their physiological basis
Understand the establishment of a productive vineyard and the factors that influence it
Understand the importance of pruning for the formation and fruiting of saplings and their use in viticulture
Understand fertilization, fruit setting, development and maturation of shoots
Understand vegetative propagation by grafting and inoculation
Understand the importance of soil management, irrigation, fertilization and the effect of green pruning in viticulture
Understand the properties and selection criteria of the rootstocks, the properties, quality characters and the cultivation behavior of the cultivated grape varieties.