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Module Description

Title / Grape Berry Development
Code / PL302
Level / 6
Credit rating / 10 CATS points
Prerequisites / HND in Wine Studies, or equivalent
Type of module / Compulsory for BSc Biological Sciences (Wine Studies)
Aims /
  • To provide the student with and understanding of grape berry development, from floral initiation to harvest
  • To enable the student to apply this understanding to maximise the quantity and quality of the vintage

Learning outcomes / objectives / By the end of the module the student should be able to:
  1. Analyse and critically evaluate the physiological mechanisms that affect the quality and quantity of grapes produced in a vineyard
  2. Analyse and critically evaluate the internal and external factors that influence these mechanisms
  3. Devise strategies to improve the quality and quantity of grapes in vineyards

Content
(for contact time and non-contact time) /
  • Bud structure, physiology of floral initiation and influencing factors
  • Flower structure and development. Physiology of anthesis, fertilisation and fruit set and influencing factors
  • Berry growth, development, hormonal influences, structure and chemical composition
  • Development of aroma components during berry ripening, sugar accumulation
  • Climatic influences on yield and quality, effects of global warming on viticulture
  • Impact of viticultural practices on yield and quality, such as irrigation, canopy management, leaf removal, green harvesting, use of reflective soil covers
  • Techniques for yield and harvest date estimation. Yield control

Teaching and learning strategies / Teaching will be by lectures supported by direct reading. Each student will be required to complete a practical mini-project
Learning support / FITTER A / (2002) / Environmental physiology of plants / Alastair Fitter and Robert Hay, 3rd ed. Diego Calif; London, Academic Press
GALET P / (2000) / General viticulture / Oenoplurimedia
HOPKINS WG / (1999) / Introduction to plant physiology / William G Hopkins, 2nd ed. New York; Chichester: Wiley
MULLINS et al. / (1992) / Biology of the grapevine / University Press, Cambridge
TAIZ L / (1998) / Plant physiology / Lincoln Taiz, Eduardo Zeiger 2nd ed. Sunderland Mass. Sinauer Assocs.
The American Journal of Viticulture andEnology, University of California Press

Vitis

The Australian Journal of Wine Research

Assessment tasks and Assessment criteria / Learning outcomes will be assessed by:
Task 1 (50%)
Mini project with poster presentation: this will include a practical investigation on berry ripening, research into previous relevant investigations from primary literature and a statistical analysis of the results.
Task 2 (50%)
Coursework with presentation: this will consist of a 2,500 word report researching, analysing and critically evaluating the effects of a viticultural practice on the quantity and quality of produce from a vineyard.
Brief description of module content / The module is designed for students with a Higher National Diploma in Wine Studies, but may be studied by Biological Sciences students with a good grasp of plant physiology. Students will investigate the key to wine quality: the physical and chemical changes that take place in the berry, from early development through to harvest. The various factors that affect the ripening process and the methods by which these factors can be manipulated are dealt with
Area examination board to which module relates / Plumpton College
Module team / co-ordinators / C. Foss
Semester offered / 3
Timetable slot(s)
Site where delivered / Plumpton College
Date of first approval / 1999
Date of last revision / May 2004
Date of approval of this version / 2002
Version number / 2
Replacement for previous module / N/A
Field for which module is acceptable and status in that field / BSc (Hons) Biological Studies (Wine Studies)
School home / Pharmacy and Biomolecular Sciences
External examiner(s) / Mark Davies