Vineyard design and management

Design and vineyard management
Objectives
Knowing how to design wine-growing plantations and decide on the adoption and adaptation of systems of training and management of vegetation. Know how to decide the adoption and adequacy of management systems in vineyard and its planning. Know how to make decisions in a context of integrated and sustainable production. Specific competences: Adequate knowledge and ability to develop and apply proprietary technology in vineyard design and management.

The memory of the title contemplates for this matter the following contents:

Introduction to wine production. Climato-edaphic demands of the vine. Wine-growing indices: types and applicability. Viticultural zoning. Actual trends. Variety adaptability. Rootstocks. Plantation design. Vineyard structures and conduction systems. Vegetation management. Alternative operations on the ground. Integrated wine production.

These contents will be developed according to the following agenda (HOURS, TYPE E / I + NP)
BLOCK I (2 / E + 6)
0-Introduction. driving the vineyard.
1-Climatic-edaphic demands of the vine.
2- Adaptability of varieties and rootstocks.
3- Viticultural indices and viticultural zoning. Terroir concepts
4- Wine growing terroir, scales.
BLOCK II (3 / E + 9)
4-Design of the plantations.
5-Structures and conduction systems of the vineyard.
6-Materials and systems.
BLOCK III (3 / E + 6)
7-Vegetation management, consequences.
8-Stress management and fertilization. Effects on quality ..
9-Harvest management.
BLOCK IV (1 / E + 3)
10- Management of the wine estate. New application tools in viticulture

Internships, seminars and trips
-Characterization of vegetation (1 / I + 6)
-Water stress situation measurement, management calendar proposal (1 / I + 4)
-Vicultural characterization of an area. (1 / I + 6)
-4 trips to the various characteristic areas to observe the techniques. (7 / I + 3)
-Two exits to the Guísamo training center and the Betanzos wine area (2 / I + 3) and the Portomarín experimental farm subject to the evolution of sanitary restrictions, where appropriate they will be replaced by activities that could be carried out with a sanitary guarantee in the face of the situation. of pandemic, but always directly related to the issues to consider
NOTE: The anticipation of participation of guests by telematic way in case of confinement or restrictions to the face-to-face activity, will be conditioned to the possibility of connection of the participants and therefore the schedule of the seminars.
* THE PRESENTATION OF AT LEAST ONE SEMINAR IN ENGLISH LANGUAGE, WILL BE VALUED WITH AN EXTR

Bibliography
Basic
CARBONNEAU, A .; G. CARGNELLO, 2004, CONDUITE DUNOD-IRIS ARCHITECTURES DE LA VIGNE ET SYSTEMES

GLADSTONES, J., 1992. Viticulture and environment : a study of the effects of environment on grape growing and wine qualities, with emphasis on present and future areas for growing wine grapes in winetitles, Adelaide .

HIDALGO TOGORES, J. 2006. The quality of the wine from the vineyard. Mundi-Press, Madrid.

HIDALGO, L. HIDALGO, J. 2011. Treaty of Viticulture MAPA, Madrid.

HERNAEZ MAÑAS, JL, JMRODRIGUEZ RODRIGUEZ. 2006. The decisions on planting the vineyard. Consellería do Meio Rural, Technological Transfer Service, Studies and Publications, DL

REYNIER, A. 1995 Manual of viticulture. Mundi-Press, Madrid

VAUDOUR, E..2010. VITICAL TERRITORIES: DEFINITIONS, CHARACTERIZATION AND PROTECTION ACCRIBIA EDITORIAL,
Complementary
ANONYMOUS. 2014. Integrated Pest Management Guide: Transformation Vines. Author:

ANONYMOUS. Regulation of DO of Galician Wines. Xunta de Galicia, Department of Agriculture.
RODRIGUEZ RODRIGO, C., 2000. THE VINEYARD DRIVING SYSTEM: ECOPHYSIOLOGICAL, AGR ONOMIC AND ECONOMIC ANALYSIS OF FIVE CONDUCTION SYSTEMS UNIVERSITY OF LA RIOJA

VARIOUS. 1990 Publications viticulture and enotechnology series vol.1, 2,3. Instituto FP "A Granxa", Ponteareas, Pontevedra.


BALSARI, P. and A. SCIENZA.2003. . Forms of cultivation of the vine and modalities of distribution of the phytosanitary products.MUNDI-PRENSA LIBROS, SA,
WINKLER, AJ, Cook, JA, Kliewer, WM, Leader, LA, 1974 General Viticulture Co., University of California Press.

VAUDOUR,E..2010. LOS TERROIRS VITICOLAS: DEFINICIONES, CARACTERIZACION Y PROTECCION ACRIBIA EDITORIAL,

WINKLER, A.J. , Cook, J.A., Kliewer, W.M., Lider, L.A., 1974 General Viticulture Cía. University of California Press.



Throughout the course, those links to the most interesting pages will be included in the virtual classroom, apart from the information in Spanish that exists, most of the pages are in English, with American and Australian sources being the most interesting.
https://www.hs-geisenheim.de/en/research/departments/general-and-organi…
https://horticulture.oregonstate.edu/department-of-horticulture/viticul…
https://www.evineyardapp.com/blog/2015/09/16/use-of-technology-in-the-v…

In this matter students will acquire or practice a series of generic skills, desirable in any university degree, and specific, specific to engineering in general or agricultural engineering in particular. Within the framework of competencies that was designed for the degree, the following will be worked:



CG1 - Ability to plan, organize, direct and control the production systems and processes developed in the agricultural sector and the agri-food industry, in a framework that guarantees the competitiveness of companies without forgetting the protection and conservation of the environment and the improvement and development Sustainable development of rural areas.
CG4 - Ability to apply the knowledge acquired to solve problems posed in new situations,
Analyzing the information coming from the environment and synthesizing it in an efficient way to facilitate the process of making
Decisions in companies and professional organizations of the agri-food sector.
CG7 - Ability to develop the skills necessary to continue learning autonomously or directed, incorporating
To their professional activity the new concepts, processes or methods derived from research, development and innovation.
CB6 - Possess and understand knowledge that provides a basis or opportunity to be original in the development and / or application of
Ideas, often in a context of research
CB7 - Students should be able to apply acquired knowledge and problem-solving skills in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of study
CB-8 That students be able to integrate knowledge and face the complexity of making judgments from information that, incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments
CB9-Students can communicate their conclusions and the latest knowledge and reasons that support them to specialized and non-specialized audiences in a clear and unambiguous way
CB10 - Students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous.

CROSS
These competences are not evaluated in a specific way, but as a fundamental aspect in the set of aspects considered to check the degree of formation of the subject.
CT1 - Ability to analyze and synthesize.
CT2 - Ability for reasoning and argumentation.
CT3-Individual work capacity, with self-critical attitude.
CT4 - Ability to work in groups and deal with problem situations collectively.
CT5 - Ability to obtain adequate, diverse and up-to-date information.
CT6 - Ability to prepare and present an organized and comprehensible text
CT7 - Ability to conduct a public display in a clear, concise and coherent manner
CT8 - Commitment of truthfulness of the information offered to others.
CT9 - Skills in the management of information and communication technologies (ICT).
CT10 - Use of bibliographical and Internet information.
CT11 - Use of information in a foreign language.
CT12 - Ability to solve problems through the integrated application of their knowledge.

Specific skills

CE8 - Specific competences: Adequate knowledge and ability to develop and apply proprietary technology in vineyard design and management.

Participatory master classes.
Laboratory and field practices. Computer classroom practices
Technical visits to states and institutions: it allows direct contact with the viticultural environment and with its fundamental agents, enabling it to know the problems and peculiarities of the activity. Two exits are planted to different characteristic areas and an exit to the experimental farm for observation and Study of advanced alternatives
Use of classic slates. Use of the virtual classroom. The virtual classroom will be used mainly as a means of living communication, delivery of documentation and reception of works
but it will constitute a basic and fundamental resource in the eventuality and a possible scenario in which the presence is not advisable or is compromised
Problem resolution.
Seminars and debates
Preparation and presentation of work / s of course
Individual and collective tutoring
Self-study and independent student study
Team work and cooperative learning, depending on the constitution of the number of members of the group. Active session / discussion
Evaluation of competences through control exercises
.
TEACHING METHODOLOGIES COMPETENCES WORKED
Large group lectures, lectures. CG1, CG4, CG7, CB-8, CE8, CE9
Activities in interactive seminars, with small groups CG1, CG4, CB6, CB7, CB9, CT3, CT4, CT9, CE8, CE9
Practices. CG1, CG7, CB6, CB10, CT2, CT3, CT5, CT11, CT12, CE8
Remote teaching activities an tutorial:
They would be carried out , through the different telematic means available at the USC, preferably the Virtual Campus and Ms Teams.
Due to the nature and content of this subject, as well as the methodology used, the main difference between face-to-face teaching and remote remote teaching is, in conditions compatible with face-to-face, the participatory class in which the student is part of a debate, based on the knowledge acquired in a practical way and by consulting the documents and recommended bibliography.

To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email
Group Tutorials CG4, CT4, CE8
Individual Tutorials CB-8, CT2, CT9, CE8
Deliveries, presentations and discussions of papers and reports CG1, CG4, CG7, CB6, CB8, CB9, CB10, CT1, CT5, CT7, CT8, CT11, CT12, CE8, CE9
Travel and technical visits CG4. CB6, CB7, CB9, CE8, CE9
Evaluation activities CG4, CB-8, CT1, CT2, CT12, CE8, CE9

.

Assessment system
Assessment system /% of final grade / competences assessed:
1st CALL
active particicipation in interactive sessions 5%
Presentation of results of exercises and practices / 20% / CB7, CB8, CG4, CE8, CE9
Presentation of works / 20% / CB7, CB8, CG4, CG7, CE8, CE9
Final written test / 55% / CB6, CB7, CG4, CE8, CE9
Criteria for repeaters and extraordinary (2nd call): Students who present themselves in extraordinary calls and repeaters must demonstrate practical knowledge, and contribute the work that is scheduled in each course or demonstrate their mastery over these aspects reliably It might inlude oral presntation an debate simulation.

Exercise reports, and Essays written in English will get an extra 15% score

To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.

EVALUATION SYSTEM
"In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating the academic performance of students and reviewing grades "will apply.

9 hours classroom tuition
3 hours of group tutorials
12 hours of interactive classroom work (practice seminars and trips)
3 hours of examination
The student needs an approximate average personal workload of 2 hours per class hour, calculated on a total of 48 hours average personal work.
Practices in addition to their time in the laboratory or field, sometimes require variable personal monitoring in accordance with practice and climatology, as well as the preparation of reports, and the preparation of questionnaires or interventions in the seminars.
The seminars and practices aim at bridging the distance from the theoretical part of knowledge by acquiring specific skills of each seminar and practice in real cases, by allocating problems (both cabinet and real cases), that the student Has to deal personally with being integrated into the course as a whole

Attendance to the classes to focus better on the continuous study of the subject, since for its
Extension are very convenient the teacher orientations.
It is fundamental the active participation of the student in classes both in the theoretical part and in the practice that in certain phases is done in free time.
Study and reading of the recommended bibliography in class for each part.
Consultations, tutorials, study, searches, information and calls updated through the Virtual Classroom


THIS SUBJECT IS BASED ON KNOWLEDGE ABOUT , PRODUCCION VITICOLA AND THEREFORE ITS STUDY REQUIRE THOSE PREVIOUSLY.

Comments
It is very important to address travel to the course as we come into contact with critical stages of the production cycle and key aspects in the programming of vintage Course objectives


Likewise, the availability of vineyard plants or plantations in an area close to the home would be very useful, the information on pages and web sites that will be indicated in the virtual classroom at the time.



To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.

EVALUATION SYSTEM
"In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating the academic performance of students and reviewing grades "will apply.
It is very important to consider the precise seasonality for some practices, which can make the subject not be surpassed if the practice is not attended at its station and adequate time