Management of Organic Viticulture
main objectives
The aim of the course is to provide in-depth knowledge on the management of viticulture using the organic management method, according to the environmental variables and modern problems of the wine sector. A wider part of the course will address differences in choices for the establishment of an organic vineyard, including informed decisions on weed communities and balance management due to weed-plant competition. LEARNING OUTCOMES 1) Understand limiting factors for yield and quality in organic viticulture and have knowledge of vineyard management techniques specific to organic viticulture. 2) Recognise the most effective organic vineyard management systems. 3) Know the solutions to address the main problems of organic viticulture and identify the most suitable ones according to the site-specific limiting factors. 4) Produce objective and independent analyses of factors affecting organic management. 5) Discuss the scientific and technical knowledge of organic viticulture to clearly communicate the concepts learnt. 6) Engage with different stakeholders in the wine value chain and organic farming. 7) Formulate concepts, make decisions, and critically argue the main aspects concerning organic management of the vineyard.
general content
Introduction: Numbers and diffusion of organic viticulture. Organic certification in the world. New trends and perspectives. Conversion of a vineyard to organic. Organic vineyard design: Choice of site and exposure. Rootstocks for organic viticulture and role of grape variety. Planting layouts and weed management. Training systems for organic viticulture. Soil management in organic vineyards: Fertilisers and soil improvers allowed in organic viticulture. Nutrition of organic vineyard. Managing inter-rows and sub-rows with tools of organic farming. Controlling the vigour of organic vineyard. Managing the foliage and ripening of organic grapes: Maintenance and adjustment of vegetative-productive balance with tools allowed in organic farming. Biostimulants and vegetative and reproductive activity. Good agronomic practices: Agroecology, trophic networks and ecological interactions Managing organic vineyards using an overall approach. Sustainability of organic viticulture. Organic Viticulture 4.0. Practical classes: Managing vine diseases in the organic vineyard. Defence practices and Plant Protection Products (PPPs) allowed in organic viticulture. Use of resistant varieties in organic viticulture. Field visit: Discussing organic vineyard management and cultivation choices in different sites.
pedagogy
The module consists of classroom lectures and discussions completed by practical activities, seminars and a field visit. The teaching and evaluation language is English.
evaluation
Individual examination 100%
Bibliography
Rombough, Lon. The grape grower: A guide to organic viticulture. Chelsea Green Publishing, 2002. Döring, J., Collins, C., Frisch, M., & Kauer, R. (2019). Organic and biodynamic viticulture affect biodiversity and properties of vine and wine: a systematic quantitative review. American Journal of Enology and Viticulture, 70(3), 221-242. Mazzilli, R. Viticoltura biologica. Tecniche agronomiche e strategie di difesa. Edagricole, Milan. Additional scientific and technical reading references will be set during the course.