VEN 100 - Introduction to Viticulture

1. History of grapes
2. Arizona, United States and global grape production
3. Species and varieties of grapes
4. Grapevine biology, physiology, growth and development
5. Grape plant structures and functions
6. Vineyard management and cultural practices
7. Soil and climate
8. Wine making

1. Explain the history of grape cultivation and distribution. (1)
2. Compare grape species and cultivars used in the United States and throughout the world. (2,3)
3. Describe the evolution and taxonomy of cultivated species and the development of cultivars, varieties and rootstocks. (1-3)
4. Discuss grape production in Arizona: history, geography, raisin, table and wine grape regions, and cultivators. (2,3)
5. Explain grape physiology including photosynthesis, transpiration and environmental control of growth and development. (4,5)
6. Describe grape dormancy and bud break, phenology, vegetative and reproductive growth, berry growth and composition. (4,5)
7. Identify pruning systems and techniques. (4,6)
8. Discuss grapevine propagation methods, techniques and applications. (4-6)
9. Identify pests and discuss their control and management. (6)
10. Explain vineyard site selection and orientation, and describe soil preparation, planting, training, and trellis systems. (6,7)
11. Identify grapevine water and soil and nutrient requirements. (6,7)
12. Explain harvest and post-harvest operations including maturity factors, raisin types and processing, and table and wine grape harvesting, processing, and storage. (8)
13. Describe the process of wine making. (8)