Learn to Grow Grape Vines -Home Study Course
Start any time, study at your own pace- For enthusiasts, vineyard workers, anyone wanting to buy or start a vineyard
ACS Graduate comment: "[The course] gave me extra knowledge of the industry that I am currently working in. It covered all aspects of the industry. I liked the way you had to work through each lesson/category i received excellent feedback from my tutor. I enjoyed the viticulture course, it has given me extra knowledge that i will use." James McKelvey, Vineyard Manager, Australia, Viticulture course.
Grapes are one of the most important commercial crops in horticulture for the production of fresh fruit, dried fruit, non alcoholic wine or juice, alcoholic wine, spirits and vinegar. The viticulture industry employs people from sub tropical areas to cool temperate localities; and it can be viable to grow grapes on properties as small as less than an acre, to huge estates of hundreds of acres.
This course provides a starting point for learning about serious grape growing; for anyone from the vineyard worker and hobby farmer to someone considering a serious investment or career change into a field they do not yet have a sure and comprehensive understanding of.
Course Duration: 100 hours (approximately)
Course Aim
To develop an ability to select and cultivate appropriate varieties of grapes in different situations, and provide the knowledge to make informed decisions about the management of a vineyard.
CONTENT
There are ten lessons as follows:
1. Introduction
Describe the nature and scope of the Viticulture industry both locally and world wide.
2. Climate & Soils
Identify suitable climate and soil conditions for vineyard site establishment
3. Selecting Grape Varieties
Select and evaluate appropriate grape varieties for different situations.
4. Vineyard Establishment
Develop a procedure to establish a vineyard.
5. Grapevine Culture Part A (Training & Pruning)
Specify the techniques used in the culture of grape vines (Training & Pruning Grapevines).
6. Grapevine Culture Part B (Weeds, Pests & Diseases)
Specify the techniques used in the culture of grape vines (Weed, Pest & Disease Control).
7. Grapevine Culture Part C (Irrigation & Feeding)
Specify the techniques used in the culture of grape vines (Irrigation & Feeding).
8. Improving Grape Quality
Explain different ways to ensure or improve grape quality.
9. Harvesting & Selling
Specify procedure for harvest and post-harvest treatment and formulate market strategy for vineyard products.
10. Wine
Explain the basic principles of wine making.
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
SUMMARY OF OUTCOMES
The aimes of this course are as follows:
- Choose an appropriate site for a vineyard.
- Simple Soil tests
- Measuring ph
- Water content of soil.
- Choose appropriate grape varieties for different situations.
- Develop criteria to be considered when selecting which grape varieties to grow.
- Devise a procedure to establish a vineyard.
- Specify the techniques used in the culture of grape vines.
- Specify a procedure for harvest and post-harvest treatment of grapes.
- Formulate marketing strategies for vineyard products.
- Explain the basic principles of wine making.
Lesson Structure
There are 10 lessons in this course:
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Introduction
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Nature and scope of the Viticulture industry both locally and world wide
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Global viticulture
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Major winegrowing areas around the world
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The grape; genera and species
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Rootstocks
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Classification of grape varieties
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Table grapes
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Wine grapes
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Dried fruit
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Juice grapes
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Canned grapes
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Climate and Soils
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Suitable climate and soil conditions for vineyard site establishment
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Temperature; temperature calculations; latitude-temperature index and degree days
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Sunlight
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Rainfall
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Soil; soil types and wine regions; understanding soils; texture; characteristics; soil structure; chemical characteristics of soils including pH and nutrient levels
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Understanding plant nutrition
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Soil water content
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Simple soil tests; naming the soil
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Problems with soil; erosion; salinity; structural decline; soil acidification; chemical residues.
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Selecting Grape Varieties
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Appropriate grape varieties for different situations.
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Grape types
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Selection considerations
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Matching the variety with the site
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Varietal characteristics
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Selecting wine grapes
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Yeild
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Reviewing important varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan
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Vitis rotundifolia
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Wine grapes; raisin grapes; juice grapes
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Importance of rootstocks
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Purchasing plants
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Phylloxera.
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Vineyard Establishment
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Procedure to establish a vineyard.
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Vineyard planning
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Site planning
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Vineyard layout
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Site preparation
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Planting the vines
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Vine spacing
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Shelter belts
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Crop infrastructure
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Equipment
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Grapevine Culture Part A (Training & Pruning)
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Techniques used in the culture of grape vines
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Pruning and training vines
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Shoot spacing
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Bud numbers
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Vine spacing
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How much to prune
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Machine pruning
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Summer pruning
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Combination pruning
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Pruning sultana vines
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Trellising
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Trellis construction
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Guyot system
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Geneva double curtain system
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Head training
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Cordoning
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Kniffen systems
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Umbrella kniffen system
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Pergola training system.
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Grapevine Culture Part B (Weeds, Pests & Diseases)
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Types of Weeds
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Controlling weeds
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Safety proceedures when using agricultural chemicals
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Laws and guidelines
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Types of chemicals
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Weed management before planting
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Weed management in new vineyards
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Weed management in established vineyards;
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Integrated pest management
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Pest control in vineyards
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Grape berry moth
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Grape mealy bug
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Grape leaffolder
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Grapevine rust mite
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Grape blossom midge
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Flea beetles
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Birds and arge animals
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Disease control in vineyards
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Fungal diseases; rots; mildew; dieback etc
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Bacterial diseases
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Viruses
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Organic culture of grapes; organic pest and disease control
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Companion plants
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Managing environmental problems including air, water, damage, frost, hail, wind and shade
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Water mangement; runoff; water saving
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Grape clones and varieties.
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Grapevine Culture Part C (Irrigation and Feeding)
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Irrigating and feeding grapes
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Excessive irrigation
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Seasonal effects of irrigation
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Drip irrigation
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Monitoring and timing
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Feasibility of irrigation
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Design considerations
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Soil and water
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Measuring water available to plants
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Calculating permanent wilting point
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Calculating field capacity of a vineyard
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Available moisture range
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Measuring air filled porosity
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Tensiometer
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Estimating water
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Rate of growth
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Climate
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Drainage in vineyards; improving subsoil and surface drainage; subsurface drainage
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Soil fertility; choice of fertilizer; timing of application; fertigation.
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Improving Grape Quality
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Ways to ensure or improve grape quality.
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Plant stock
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Crop management
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Post harvest impact on quality
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Improving flower and fruit set
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Second set
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Girdling
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Berry thinning.
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Harvesting and Selling
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Procedure for harvest and post-harvest treatment
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Harvesting
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Testing for ripeness
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Influence of weather
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Harvesting techniques
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Selling grapes
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Vineyard resume
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Selling grapes
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Marketing contracts
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Selling online
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Developing a marketing plan
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Advertising
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Market research
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Legal considerations with marketing
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Wine
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Basic principles of wine making.
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Overview of winemaking process
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Production principles
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Fermentation
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Making white wine
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Making red wine
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Methods
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Where Can You Grow Grapes?
Suitable regions for good quality grape production are determined more by climatic similarities than geographic location. Regions that have mean annual temperatures between 10 and 20 degrees Celsius are the most conducive for quality wine production. World distribution of viticulture is bounded by the 50° line of latitude, both north and south of the equator. However, even within these general parameters, grape vines are not suited to places where leaves do not fall from the vines over winter (due to warmth) or where winters are severe and summers are short. Assessing regional suitability to grape production is not absolute. Variations in local climate caused by topographical characteristics can greatly affect the feasibility of production. For example, elevated areas in warm climate regions may yield the cooler temperatures required to produce good quality winemaking grapes. Several parameters are commonly used for assessing growing conditions. Degree Days and Latitude-Temperature Index (LTI) are two such measures. A region with higher latitude may have cooler mid-summer temperatures but may not be inhibited from good production when offset by a long growing season. The Bordeaux region of France and areas of Washington State in the USA may fall into this category.
Even though it is believed that viticulture began in Asia, the Mediterranean region has probably had the most influence on the structure of modern vine growing and wine production. Early Greek growers used the single post method of vine training in contrast to trellising. With colonisation of the ‘New World’ came the spread of viticulture to the Americas, South Pacific and even southern Africa.
Warmer climates are more suitable for producing dried fruit than high quality wines. The best quality wines are generally from cooler climates. While not totally understood, it is thought that slower ripening and production of sugars in a cooler climate is a significant factor. If a region is afflicted by cold temperatures, the vines may be damaged by frosts and freezes. Additionally, shortened summers give insufficient time for grapes to develop a full complement of sugars and flavours. Conversely, the rapid ripening of fruit in hot climates may also lead to undeveloped, inferior grapes not suitable for quality wine production.
REASONS TO STUDY WITH ACS DISTANCE EDUCATION
- Reputation:
-teaching Horticulture since 1979
-exceptional faculty staff (see below) - Hands on: develop practical as well as theoretical skills
- Uniqueness:
-successful people are always those who can offer a skill or service that others can't
-this course is different; our graduates have different skills to set them apart. - Relevance -curriculum developed in response to industry needs
- Lots of help: personal, prompt attention from tutors
- Holistic Courses: We teach more than just "facts"
-success is only 20% about intelligence (and what you know)
-you also need to build networking, problem solving & communication skills, and more!
-this course helps you develop all of these things and more - Value: courses compare very favorably on a cost per study hour basis
- Up to date: courses under constant review
- Student amenities: This school is backed by over one of the most unique and comprehensive private collections of intellectual property in the horticultural industry. The principal and staff have written and published over 50 books and 150 gardening magazines, as well as 20,000 hours horticultural study programs. A team of 5 horticultural writers continue to develop and update new material continually. These resources together with web sites, an online student room, social media etc. provide a unique and comprehensive facility to support students studying with the school.
OUR FACULTY
These are just some of the people involved with developing and updating courses; and tutoring our horticulture students
John Mason Dip.Hort.Sc.
40 years + in horticulture Graduated from Burnley Horticultural College in 1971,Nurseryman, Landscape Designer and Parks Director through the 1970's. One of Australia's most published garden writers, author of books published by Simon and Schuster, Harper Collins, CSIRO and other major publishers; Editor for 4 different national gardening magazines; honored as a fellow of both the Institute of Horticulture in Australia and the Institute of Horticulture in the UK.
Gavin Cole B.Sc., M.Psych.
30 years + in horticulture. Renowned horticulturist and psychologist. Former operations manager for the highly regarded "Chelsea Gardener" landscape firm in London, garden writer and landscaper in both Brisbane and Adelaide in Australia.
Maggi Brown
40 years + in horticulture. Former education manager for "Garden Organic"; England's peak organic gardening and farming body.
Dr Lyn Morgan Phd
25 years + in horticulture. New Zealand based hydroponic consultant and author, with experience working everywhere from Asia to America.
Rosemary Davies Dip.Hort.Sc.
30 years + in horticulture; including Victorian Department of Agriculture Gradening Advisor, Gardening Editor/writer/author for major publishers and newspapers.
Diana Cole B,A., RHS Dip Hort, NTEC Higher Dip in Garden Design
15 years + in horticulture and landscaping
Adriana Fraser Adv.Dip.Hort.
30 years + in horticulture. Consultant, teacher, garden write, manager of plant collections
Bob James B.App.Sc(Hort), M. Env.Sc., Grad.Dip.Mgt., PDC, Dip.An.Husb.
Yvonne Sharpe Dip.Hort., M.Hort.
Martin Powdrill B.Sc(Hons), M.Sc. PDC
Marie Beerman B.Sc., M.Hort.
