Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)
The aim is for students to acquire knowledge about the reality of vineyard national, European and world industry. Knowing and identifying the various organs of the vine; Understanding the functions of training systems and pruning and its factors, thus acquire the necessary skills to be able to form a reasoned perform to do different vines traningl systems and pruning.
Syllabus
World, european and national characterization of viticulture industry. Its economic and social significance. The Common Market Organisation of Vine and Wine. vine systematic. Vine morphology: Root; Stem; Leaf; Buds; Tendrils; inflorescences; Flower; Fruit. Vine dormancy. . Pruning. Objectives. Types of pruning. Lload determination. Mechanization of pruning. Pre-pruning. Major training systems and his choice parameters.
Demonstration of the syllabus coherence with the curricular unit's learning objectives
With the characterization of wine industry in the world, european and national levels, provides students with knowledge about the production and wina marketing. The study of morphological peculiarities of vine, whether in lectures or in the practical field, students acquire competences in order to describe vines morphologically and thus evaluate their productive and vegetative state. The knowledge of the diferents training systems used in vine culture and the parameters that influenc,e will develop skills to get elected and use them. With the theoretical foundations that underlie the vines pruning and practical lessons, developed in the vineyard and study visits, students acquire skills for reasoned and critique implementing of the different training systems and pruning.
Teaching methodologies (including evaluation)
Lectures, which will appear part in the classroom and part in the field, and anothers just in the field, for the implementation of cultural practices such as pruning. Study visits in order to know the reality and the production techniques used in the fruit production. Evaluation: - Continuous assessment - written test (PE) - 1; Proof practice (PP) - 1; - Formula dispense exam - 0.75 (PE) + 0.25 (PP), both proves must have minimum grade of 10 points; - Final Examination - It consists of a written test, or a written test and a component relating to practical work; -Final Classification - (0,75PE) written exam + (0,25) Proof practice; Both proves must have minimum grade of 10 points
Demonstration of the coherence between the teaching methodologies and the learning outcomes
Lectures complemented with practical and field trips, so the contact with reality wake the need of theoretical knowledge and that they allow learning more reasoned cultural practices of fruit, which will be integrated with the development of a practical work.
Bibliography (Mandatory resources)
Champagnol, F. (1984) Elements de Physiologie Vegetal et de Viticulture Géneral. Edição F. Champagnol. Galet, P. (1993) Precis de Viticulture. Edicão P. Galet. Galet, P. (1991) Precis d¿ Ampelographie Pratique. Edicão P. Galet. Magalhães, N. (2015) Tratado de Viticultura. Edição Esférica Poética. Reynier, A. (1989) Manual de Viticulture. Ediciones Mundi-Prensa. Revista : Le progrés agricole et viticole. Montpellier : Sté le Progrés et viticole, Castro, R., Cruz, A., Botelho, M. (2015). Sistemas de Condução da Vinha. Bayer Castro, R., Cruz, A., Botelho, M. (2006). Tecnologia Vitícola ¿ Bairrada. Comissão Vitivinícola da Bairrada
