VITICULT 7038WT - Viticultural Methods and Procedures

Waite Campus - Semester 2 - 2023

This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students. This course looks at the practices associated with the development and operation of a viticultural enterprise. Topics include: organic viticulture, advanced propagation techniques, control of bird management, spray equipment calibration and spray application; pruning, training, trellis erection and repair, propagation, canopy management, physiological pruning, pests and diseases. This course includes visits to commercial vineyards and equipment suppliers.

  • General Course Information
    Course Details
    Course Code VITICULT 7038WT
    Course Viticultural Methods and Procedures
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Restrictions Available to Graduate Diploma in Viticulture & Oenology and Masters in Viticulture & Oenology students only
    Course Description This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.

    This course looks at the practices associated with the development and operation of a viticultural enterprise. Topics include: organic viticulture, advanced propagation techniques, control of bird management, spray equipment calibration and spray application; pruning, training, trellis erection and repair, propagation, canopy management, physiological pruning, pests and diseases. This course includes visits to commercial vineyards and equipment suppliers.
    Course Staff

    Course Coordinator: Associate Professor Cassandra Collins

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes

    1 Explain the theory behind pruning and propagation methods and describe how it applies in practice to grape production.
    2 Discuss aspects related to the establishment and re-development of vineyards.
    3 Explain the differences between vineyard management systems and how these differences relate to vineyard sustainability.
    4 Describe the methods used for pest and disease control in viticulture and understand their impact on grape production and quality.
    5 Demonstrate an understanding of how viticultural management can be used to manipulate fruit quality.
    6 Apply key principles and knowledge related to vineyard management to problem solving.
    7 Compose written scientific reports and keep detail lab books on the practical work and field trips undertaken.
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.


    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.


    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.


    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.


    Attribute 5: Intercultural and ethical competency

    Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.

    2-3, 6-7

    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

  • Learning Resources
    Required Resources
    A laboratory notebook will be provided at the start of the semester and must be brought to each session. Students will need to provide their own lab coats and safety glasses to some sessions.

    Many practicals for this course are conducted in the vineyards on campus and on commerical properties. Students will need to provide their own clothing (including footwear) appropriate for the different weather conditions experienced in the vineyard.
    Recommended Resources
    Details of reference materials such as books and journal articles will be provided to students. Most of the items will be available in either the Woolhouse Library (University of Adelaide, Waite Campus) or the John Fonachon Memorial Library (AWRI, Waite precinct, WIC). Additional references will be given throughout the semester for those interested in learning more about topics covered in this course.
    Online Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website (
  • Learning & Teaching Activities
    Learning & Teaching Modes
    The course material is presented as a series of lectures, tutorials, practicals and field trips with written reports and a detailed lab book.

    Practicals and field trips allow for hands-on learning and reinforce the concepts covered in lectures and tutorials. A brief discussion session will often be conducted at the start of a practical to highlight areas requiring attention and to give students an opportuniyt to ask questions about the practical. In addition, demonstrators will assist with running the practicals and will be available to answer questions during the practical sessions. Laboratory notebooks and written reports required for assessment will need to be completed by the relevant due dates.

    Written reports are used to develop student's ability to present scientific information obtained from practical experimentation, with discussion of relevant background material and results. This allows students to learn the standards associated with preparing scientific results for dissemination, including appropriate use and adequate citation of relevant literature, presentation of results and thorough discussion of the significance of their findings.

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
    Week Type of learning activity Topic
    Week 1 Lecture/Practical Theory of pruning , pruning systems, spur and cane pruning
    Week 2 Lecture/Tutorial/Practical Vineyard establishment and development, Physiological pruning
    Week 3 Lecture/Practical Sustainability Programs, Alternative Varieties
    Week 4 Lecture/Practical Propagation techniques in Viticulture
    Week 5 Lecture/Online Test Bird Management, Relationship between management and wine quality
    Week 6 Field trip Field trip to Barossa Valley
    Week 7 Lecture/Tutorial/Practical Organic and Biodynamic Viticulture
    Week 8 Field trip Field trip to McLaren Vale
    Week 9 Lecture/Practical Vineyard Pests, Sprayer calibration
    Week 10 Lecture/Practical Vineyard Pests/Native Vegetation
    Week 11 Lecture/Field trip Grapevine diseases/Field trip to Pellenc
    Week 12 Lecture/Practical Grapevine diseases
    Specific Course Requirements
    A laboratory coat, enclosed footwear and safety glasses are mandatory for entry into the laboratories. Students must be aware of thier responsibilities when undertaking alcoholic beverage tastings and should moderate their own behaviour or they will be excluded from the tasting session(s).
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary

    Assessment Task Task Type Due Weighting Learning Outcome
    Physiological Pruning Project Formative and Summative

    Week 4

    5% 1,3,5-7
    Online quizzes Formative and Summative Week 3, 6, 11 15% 1-6
    Mid-term Written Exam Summative Week 7-8 20% 1-6
    Report (S component) Formative and Summative Week 6 10% 1,3,5-7
    Final Written Exam Summative Semester 2 Exam Period 50% 1-6
    Assessment Related Requirements
    Students must achieve at least 50% of the available marks in practical and examination components to pass this course.

    There is no replacement/additonal assessment available for the practical and field trip components of the course. If a student does not meet the requirement of 50% of the available marks for this component they will fail the course.

    Attendance at all practical and field trip sessions is compulsory.
    Assessment Detail
    Exam: (50% of total course marks). Three hour closed book exam encompassing topics covered in lectures, background reading, practicals, tutorials and field trips.

    Physiological pruning report: (5% of total course marks). Undertaken in small groups, class data used for an individual report which is submitted for assessment. No opportunity for replacement assessment.

    Online test: (20% of total course marks): Online test setup in MyUni which assesses key knowledge the first 5-6 weeks of lectures, practicals and tutorials presented in the semester.

    Lab books and field trip exercises (15% of total course marks): A detailed lab book containing details of all practicals, field trips, tutorials is kept throughout the semester. This is marked at two points in the semester (Week 7-8, and then again in Week 12).

    S component pruning master class and report (10% of total course marks): Compulsory master classes in pruning will be attended and report written on data collected during these practical sessions.
    Practical assignments should be submitted through the relevant Turnitin Assignment set up in MyUni.
    Extensions of deadlines may be allowed for reasonable causes in accordance with the relevant policy (Modified Arrangements for Coursework Assessment). Evidence must be provided when an extension is requested. Where possible, extensions of deadlines should be negotiated with the course coordinator before the assignment is due. Extensions will not be provided on the grounds of poor prioritising of time.
    Feedback on assignments, usually in the form of written comments on the returned assignment, will be on a timescale commensurate with the time allowed for the students to complete the assignment.

    Late submission of assessments

    If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark. The examiner may elect not to accept any assignment that a student wants to submit after the assignments for the rest of the class have been marked and feedback has been provided.
    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy ( course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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