VITICULT 2500WT - Viticultural Science II

Waite Campus - Semester 2 - 2018

Viticultural Science II covers the entire life cycle of the cultivated grapevine with an emphasis on the phases of production covering dormancy, bud break, flowering and fruit development prior to veraison. Topics covered include: The growth cycle of the grapevine and the biology that underpins the different phenological stages; physiology as it is relevant to growth and vine form, flowering, water use, drought and salt stress, mineral nutrition, and berry development; anatomy of the vegetative and reproductive parts; taxonomy of grapevines and vegetative variety identification. Practical sessions will focus in more depth on the following topics: pruning techniques, vine and bud anatomy, shoot based variety identification, shoot morphology and development, yield estimation, and mineral nutrition.

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Course Details

Course Code	VITICULT 2500WT
Course	Viticultural Science II
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 6 hours per week
Available for Study Abroad and Exchange	Y
Assumed Knowledge	OENOLOGY 1018NW & BIOLOGY 1101 & 1202
Assessment	Exams and assignments

Course Staff

Course Coordinator: Dr Vinay Pagay

Dr Vinay Pagay (Course Coordinator)
Dr Cassandra Collins
Dr Matthew Gilliham

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

A successful student should be able to:

1	Describe the growth cycle of the grapevine and the biology that underpins the different phenological stages.
2	Understand the taxonomy of grapevines.
3	Understand grapevine physiology as it is relevant to: mineral nutrition, water use, photosynthesis and ripening.
4	Describe grapevine anatomy of the vegetative and reproductive parts.
5	Use techniques to monitor grapevine phenological development and yield potential.
6	Understand the role of biotechnology in viticulture.
7	Small group discovery project: Plan, conduct and execute a basic project on grapevine physiology or anatomy with reference to background literature.
8	Work effectively as part of a team and to communicate their understanding and experimental results both verbally and in written form.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1,2,3,4,5,6
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	7
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	8
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	7
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	7,8
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	7,8

Learning Resources

Required Resources

Closed in footwear must be worn in the vineyard and laboratory at all times (nobare-feet, open-toed sandals etc). Safety goggles must be worn when undertakingwork in the vineyard and when required in the laboratory. It is strongly recommended that in the vineyard hats and sunglasses are worn. In the laboratory lab coats must beworn for personal safety from accidental spills. It is the students’ responsibility toprovide their own laboratory coat.

Recommended Resources

TEXTBOOK:
Iland P, Dry P, Proffit T and Tyerman S (2011) The Grapevine: from the science tothe practice of growing vines for wine, 310 pp, ISBN: 978-0-9581605-5-1 (One copyin reserve)

Online Learning

It is important that all students maintain active communication channels throughout the year. The primary communication channels to students in this course are as follows:

MyUni: Students should regularly login to MyUni via the MyUni website (http://myuni.adelaide.edu.au/) for important course-related announcements. All teaching materials, past examination papers and course documentation will be posted on this site.

Lecture notes on MyUni: Lectures will normally be made available on-line on the Myunisite (complete or selected components of them, depending on the lecturer). However, it will be the students’ responsibility to attend all lectures and prac classes to ensure they take the appropriate notes and instruction.
Learning & Teaching Activities

Learning & Teaching Modes

This course will be delivered by the following means:

1 x 2 hour lecture and 1 x 4 hour practical (or equivalent project work) per week,
2 x 1 hour tutorials (in Lecture time slot)

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Learning Activities Summary

LECTURES: Taxonomy of the grapevine family, Bud dormancy, Inflorescence initiation and development, Flowering & set, Bud burst and shoot growth, Grapevine structure, Vine Physiology (Water and the Vine), Vine Physiology (Carbon capture), Vine Physiology (Carbon use), Vine Physiology (Salinity), Vine Physiology (Vine Nutrition), Vine Improvement, Rootstocks

PRACTICALS: Bud dissections, Setting Pruning Levels using Bud Dissections, Phenology & Fruitfulness, Vine Anatomy & Berry physiology, Mycorrhizas, Vine Water Relations

PROJECT WORK: Small group discovery projects selected by students from a list of projects and facilitated by academic mentors. Students get to use techniques available in research labs and glasshouse grown vines for their small group discovery projects.

TUTORIALS: Bud dissection, phenology and frutifulness, project presentation.

Specific Course Requirements

Some activities may need to be scheduled outside of the timetabled practicals.

Small Group Discovery Experience

As a viticulturalist or even a wine maker of the future, you may be tasked with designing, analysing and interpreting various ‘experiments’. This research might be for objectives as varied as knowing what rate of pesticide to put on vines to what type of yeast to put in your fermentation. In Viticultural Science II you will learn about various factors (such as water stress, salinity, mineral status ) and their impact on the vine at a physiological, anatomical, molecular and/or phenological level. The group research project will provide you with experience in the development and implementation of research to study one of these aspects of viticultural science. We regard this as a small group discovery experience.

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment Task	Task Type	Due	Weighting	Learning Outcome
Bud Dissection Report	Formative or Summative	Week 5	5%	1,5
Mid term exam	Summative	Week 7	20%	1,5
Phenology & Fruitfulness Report	Formative & Summative	Week 11	15%	1,5
Vine Biology Project (Presentation)	Formative	Week 12	20%	3,4,7,8
Final Exam	Summative	Exam period	40%	1,2,3,4,5,6

Assessment Detail

Bud dissection report: 1000-1500 word report with Introduction, Materials and Methods, Results, Discussion and References. Marking rubric presented to students in course information booklet.

Phenology & Fruitfulness report: 2000-2500 word report (set out as above) on students’ measurements of phonological changes in selected varieties and their predicted frutifullness. Marking rubric presented to students in course information booklet.

Mid-term exam: on components of the lecture material as an open book exam, in MyUni presented as multiple choice and short answer questions.

Vine biology report: Group project work over 4-5 practical sessions is presented as a poster by each student. This is displayed in a practical session so that all students may examine the work from other groups. The student lab notebook is also collected as part of the assessment. Marking rubric presented to students in course information booklet.

Final written exam: Written 3 hour exam as short essays that integrates both lecture and practical material.

Submission

No information currently available.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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