Are you interested in learning how to grow grapes and about all aspects of viticulture? This course is ideal for those working in vineyards, vineyard managers and winegrowers, as well as hobby farmers, amateur winemakers or anyone aspiring to work in this industry.
The Certificate of Viticulture – Vineyard and Grape Production is an online professional development program that will explore the nature and scope of the viticulture industry, grape varieties, vineyard establishment, grapevine culture, harvesting, selling and winemaking.
In this viticulture course, you will learn how to choose an appropriate site for a vineyard, considering soil quality and appropriate grape varieties for different situations.
You will also learn the basic principles of winemaking, how to devise a procedure to establish a vineyard, from the harvest and post-harvest treatment of grapes to successful marketing strategies for vineyard products.
On completion of this course, you will feel confident to plan a venture into starting a winery business or pursue a career in the viticulture industry.
Unit - Viticulture
Unit 1 – Introduction
Nature and scope of the viticulture industry both locally and worldwide
Major winegrowing areas around the world
The grape; genera and species
Classification of grape varieties
Unit 2 – Climate and Soils
Suitable climate and soil conditions for vineyard site establishment
Temperature; temperature calculations; latitude-temperature index and degree days
Soil; soil types and wine regions; understanding soils; texture; characteristics; soil structure; chemical characteristics of soils including pH and nutrient levels
Understanding plant nutrition
Soil water content
Simple soil tests; naming the soil
Problems with soil; erosion; salinity; structural decline; soil acidification; chemical residues
Unit 3 – Selecting Grape Varieties
Appropriate grape varieties for different situations.
Matching the variety with the site
Selecting wine grapes
Reviewing important varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan
Wine grapes; raisin grapes; juice grapes
Importance of rootstocks
Unit 4 – Vineyard Establishment
Procedure to establish a vineyard
Planting the vines
Unit 5 – Grapevine Culture Part A (Training & Pruning)
Techniques used in the culture of grape vines
Pruning and training vines
How much to prune
Pruning sultana vines
Geneva double curtain system
Umbrella kniffen system
Pergola training system
Unit 6 – Grapevine Culture Part B (Weeds, Pests & Diseases)
Types of weeds
Safety procedures when using agricultural chemicals
Laws and guidelines
Types of chemicals
Weed management before planting
Weed management in new vineyards
Weed management in established vineyards
Integrated pest management
Pest control in vineyards
Grape berry moth
Grape mealy bug
Grapevine rust mite
Grape blossom midge
Birds and arge animals
Disease control in vineyards
Fungal diseases; rots; mildew; eutypa dieback etc
Organic culture of grapes; organic pest and disease control
Managing environmental problems including air, water, damage, frost, hail, wind and shade
Water management; runoff; water saving
Grape clones and varieties
Unit 7 – Grapevine Culture Part C (Irrigation & Feeding)
Irrigating and feeding grapes
Seasonal effects of irrigation
Monitoring and timing
Feasibility of irrigation
Soil and water
Measuring water available to plants
Calculating permanent wilting point
Calculating field capacity of a vineyard
Available moisture range
Measuring air filled porosity
Rate of growth
Drainage in vineyards; improving subsoil and surface drainage; subsurface drainage
Soil fertility; choice of fertilizer; timing of application; fertigation
Unit 8 – Improving Grape Quality
Ways to ensure or improve grape quality.
Post harvest impact on quality
Improving flower and fruit set
Unit 9 – Harvesting & Selling
Procedure for harvest and post-harvest treatment
Testing for ripeness
Influence of weather
Developing a marketing plan
Legal considerations with marketing
Unit 10 – Wine
Basic principles of wine making
Overview of winemaking process
Making white wine
Making red wine
Estimated duration 50 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
The course was well set out, I didn’t need much support for the course, as I had most knowledge about the course, but if I did the tutors were always there for me
B. Corker, Wangaratta, VIC | Certificate of Viticulture – Wine Production
It was a good experience to be able to pace myself throughout the course when time suited. The support, when needed was quick, clear and valuable
J. Peters, Kellyville, NSW | Certificate of Viticulture – Vineyard and Grape Production
Course material was good, objectives were clear, and when I needed customer service it was always quick.
K. Rudd, Bear River, Nova Scotia, Canada | Certificate of Viticulture Vineyard and Grape Production
Studying with Australian Online Courses gave me the flexibility to complete field studies, tasks and assignments in my own time. I did not feel pressured at any time during my course to submit work until I was completely satisfied with my work. The course material was well presented and easy to follow. I would highly recommend Australian Online Courses to anyone who is looking to undertake online study with such a helpful and professional organisation. Thanks again.
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I am an international student. Can I enrol into this course?
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