English title:
Viticulture - winter
Course ID:
958143
ECTS credits:
5,0
Title in native language:
Weinbau - Winter
Weinbau - Winter
Term Semester:
Autumn/Winter
Instruction language(s):
German
Course content:
This course is designed in terms of production technology with a strong practical relevance (in-house). In addition, the curriculum contents are coordinated in the connection of viticulture and oenology. Specifically, this means that the students produce the grapes themselves and process them further into wine.
The students work in teams in a specific vineyard (UFT, Tulln) and together make wine and oenological decisions on the production of the grapes, grape processing and wine making and put them into practice.
Under guidance concrete topics are first presented in the seminar room, discussed and discussed, then directly in the vineyard (UFT Tulln) wine laboratory (UFT Tulln) wine cellar (HBLA Klosterneuburg) implemented.
The lecture viticulture winter is based on the lecture viticulture and viticulture exercises offered in the SS.
The students work in teams in a specific vineyard (UFT, Tulln) and together make wine and oenological decisions on the production of the grapes, grape processing and wine making and put them into practice.
Under guidance concrete topics are first presented in the seminar room, discussed and discussed, then directly in the vineyard (UFT Tulln) wine laboratory (UFT Tulln) wine cellar (HBLA Klosterneuburg) implemented.
The lecture viticulture winter is based on the lecture viticulture and viticulture exercises offered in the SS.
Expected previous knowledge:
Knowledge gained from lectures Viticulture and Viticulture exercises
Learning outcomes:
Students are able to analyze, assess and optimize viticultural scenarios, identify and describe vine varieties and records and assess their characteristics in connection with viticultural production issues.
Students become familiar with the work steps in the vineyard (read cut) and can carry out an earnings assessment of the grapes.
Students can apply the basics of grape processing to white and red wine.
Students are able to discuss and make decisions in team work.
Students become familiar with the work steps in the vineyard (read cut) and can carry out an earnings assessment of the grapes.
Students can apply the basics of grape processing to white and red wine.
Students are able to discuss and make decisions in team work.
Exam method:
written exam
Organisation: University of Natural Resources and Life Sciences Vienna
Country:
Austria
Acronym:
BOKU
ERASMUS+ code:
A WIEN03
Teaching period summer semester:
22. Feb 2021 - 30. Sep 2021
Teaching period winter semester:
13. Oct 2020 - 21. Feb 2021
University website: