Berry development and ripening
main objectives
This module comprises the principles on berry development stages, from insights in grapevine structure and functions to fruit formation and composition. It underpins the importance of closely following the berry ripening process as final wine quality and style are much dependent on grape quality at harvest. Practical classes will allow for performing field and laboratory assessments,,LEARNING OUTCOMES,,1) Describe the anatomy of the grapevine and its growing cycle with knowledge in ampelography.,2) Report the physiological processes and environmental needs underlying vine performance for wine production. ,3) Explain the berry development stages and compositional changes during fruit ripening.,4) Execute the principal berry composition analysis and identify potential wine quality and style.
general content
Grapevine structure and functions: Vine anatomy, principals of ampelography and annual growing cycle Vine physiological processes and environmental factors that affect grapevine physiology Introduction to different approaches to vine growing, from conventional to biodynamic farming.,Fruit formation and composition: Flowering mechanisms Berry growth and development Berry composition and parts, principal compounds and changes during ripening Grey mould and noble rot.,Practical training: Field techniques in bio productivity and photosynthesis under field conditions Performing laboratory berry composition analysis and berry sensory assessments.,Field visits: Experimental vineyards of Symington Family Estates at Quinta do Bomfim in the Douro Valley. ,Invited masterclasses: Douro Demarcated region, a heritage to preserve, innovate and enhance Importance of harvest date and finding a balance between different levels of ripeness for wine quality and style Major challenges for mountain and steep slope viticulture in a changing environment Terroir: how do soils and climate shape wines?,
pedagogy
The module consists of classroom lectures and discussions completed by practical field and laboratory work. The teaching and evaluation language is English.
evaluation
Individual examination
Bibliography
Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (2000) Handbook of Enology, The Microbiology of Wine and Vinifications, Vol. I, Wiley, West Sussex, England ,Creasy GL, Creasy LL (2009) Grapes, CABI, Wallingford, Oxfordshire, UK.,Keller M (2010) The science of grapevines: Anatomy and physiology, Academic Press, New York, US. ,Iland P, Dry P, Proffitt T, Tyerman S (2012). The grapevine: from the science to the practice of growing vines for wine. Campbelltown: Patrick Iland Wine Promotions.,Jackson RS (2014) Wine science: principles and applications, Academic Press, New York, US.,Goode J (2021) Wine science: The Application of Science in Wine, from Vine to Glass, 3rd ed., University of California Press, US.