The Certificate of Viticulture – Wine 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.
This online wine production course is ideal for those working in vineyards, vineyard managers and wine growers, as well as hobby farmers, amateur wine makers or anyone aspiring to work in this industry.
Course Overview
Unit 1 - Introduction
- Nature and scope of the viticulture industry both locally and world wide
- Global viticulture
- Major winegrowing areas around the world
- The grape; genera and species
- Rootstocks
- Classification of grape varieties
- Table grapes
- Wine grapes
- Dried fruit
- Juice grapes
- Canned grapes
Unit 2 - Climate and Soils
- Suitable climate and soil conditions for vineyard site establishment
- Temperature; temperature calculations; latitude-temperature index and degree days
- Sunlight
- Rainfall
- 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.
- Grape types
- Selection considerations
- Matching the variety with the site
- Varietal characteristics
- Selecting wine grapes
- Yeild
- Reviewing important varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan
- Vitis rotundifolia
- Wine grapes; raisin grapes; juice grapes
- Importance of rootstocks
- Purchasing plants
- Phylloxera
Unit 4 - Vineyard Establishment
- Procedure to establish a vineyard
- Vineyard planning
- Site planning
- Vineyard layout
- Site preparation
- Planting the vines
- Vine spacing
- Shelter belts
- Crop infrastructure
- Equipment
Unit 5 - Grapevine Culture Part A (Training & Pruning)
- Techniques used in the culture of grape vines
- Pruning and training vines
- Shoot spacing
- Bud numbers
- Vine spacing
- How much to prune
- Machine pruning
- Summer pruning
- Combination pruning
- Pruning sultana vines
- Trellising
- Trellis construction
- Guyot system
- Geneva double curtain system
- Head training
- Cordoning
- Kniffen systems
- Umbrella kniffen system
- Pergola training system
Unit 6 - Grapevine Culture Part B (Weeds, Pests & Diseases)
- Types of weeds
- Controlling weeds
- Safety proceedures 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
- Grape leaffolder
- Grapevine rust mite
- Grape blossom midge
- Flea beetles
- Birds and arge animals
- Disease control in vineyards
- Fungal diseases; rots; mildew; eutypa dieback etc
- Bacterial diseases
- Viruses
- Organic culture of grapes; organic pest and disease control
- Companion plants
- Managing environmental problems including air, water, damage, frost, hail, wind and shade
- Water mangement; runoff; water saving
- Grape clones and varieties
Unit 7 - Grapevine Culture Part C (Irrigation & Feeding)
- Irrigating and feeding grapes
- Excessive irrigation
- Seasonal effects of irrigation
- Drip irrigation
- Monitoring and timing
- Feasibility of irrigation
- Design considerations
- 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
- Tensiometer
- Estimating water
- Rate of growth
- Climate
- 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.
- Plant stock
- Crop management
- Post harvest impact on quality
- Improving flower and fruit set
- Second set
- Girdling
- Berry thinning
Unit 9 - Harvesting & Selling
- Procedure for harvest and post-harvest treatment
- Harvesting
- Testing for ripeness
- Influence of weather
- Harvesting techniques
- Selling grapes
- Vineyard resume
- Selling grapes
- Marketing contracts
- Selling online
- Developing a marketing plan
- Advertising
- Market research
- Legal considerations with marketing
Unit 10 - Wine
- Basic principles of wine making
- Overview of winemaking process
- Production principles
- Fermentation
- Making white wine
- Making red wine
- Methods
Assessment
When you study with Australian Online Courses you will be assessed using a competency-based training method. Competency-based training focuses on a learner’s ability to receive, respond to and process information to achieve a competency result. As such, skills-based and knowledge assessments are geared towards attainment to meet industry-defined standards.
Assessment will be comprised of written assignments and exercises, including short answer questions, reports, essays, research projects and reflective tasks. 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.
Course FAQs
Why Choose Australian Online Courses?
- Professional development that is widely recognised and respected;
- Improve your employment opportunities;
- Study online, anywhere via our elearning system;
- High-quality professional development programs written by industry experts;
- No entry requirements;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support;
- Easy to understand course content;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Certificate of Attainment/Completion issued for your CV (hard copy provided); and
- Course may be tax deductible; see your tax advisor.
How long will it take to complete this course?
The approximate study hours for this course is 100 hours. We offer twelve (12) months’ access, with extensions available upon application (fees apply).
Can I purchase optional printed materials?
While printed materials are not available for purchase, PDF copies are available for download and self-printing for this program.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
Will I receive a certificate upon completion of this course?
Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.
Career Pathways
Future growth
Strong
Unemployment
Low
Professional Development for:
- Hobby Farmers
- Vineyard Managers
- Amateur Wine Makers
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