Biology and genetics of grapevines

A.Y. 2019/2020
10
Max ECTS
88
Overall hours
SSD
AGR/03
Language
Italian
Learning objectives
The course, divided into two didactic units, aims to give the specific knowledge of biology, physiology and genetics of the vine on the basis of those acquired in the courses of Plant Biology and of Agronomy and preparatory for the course of cultivation technique in viticulture. In particular, the educational objectives of the teaching unit 1 (grapevine physiology) concern the acquisition of knowledge related to the following aspects of grapevine biology: autoecology, organography, morphology, anatomy, phenology and physiology of carbon balance, nutrients, water and of the maturation of the grapes. The teaching unit 2
(ampelography and genetic improvement) aims to provide students with adequate knowledge of the taxonomic classification of the vine species cultivated for the fruit and as rootstock, the origin, the identification and the varietal description, the processes of clonal selection and the develop of new grapes and rootstock variety by crossbreeding, techniques of varietal selection and evaluation of the genotype interaction by environment, the characteristics of some
national and international grape varieties and of the main rootstocks.
Expected learning outcomes
The expected learning outcomes concern knowledge of the basic biology specificities of grapevines to approach the study of viticulture. In particular the student will have to acquire the scientific glossary related to the biology, physiology and genetics of the grapevine. He/she will have to be able to describe the grapevine from the morphological and physiological point of view. He/she will have to know the origin and evolution of the varietal assortments (cultivars and rootstocks), the varietal identification techniques and the genetic improvement processes for clonal selection, crossbreeding and biotechnological.
Course syllabus and organization

Unique edition

Responsible
Lesson period
Second semester
Course syllabus
The life cycle and the annual cycle of the vine. Anatomy and morphology of the vine, Physiology of root growth, vegetative and reproductive apparatus. Growth rates and activity. The correlative relationship. Physiology of development and fruiting. Differentiation and development of the buds. From bud differentiation to berry set. Ecophysiology of the carbon balance, photosynthesis and distribution of photosinthates. The water and the nutrient balance. Nutritional disorders. Physiology of development and ripening. From the set to the veraison, the maturation curve, the accumulation of sugar, acid metabolism, nitrogenous, polyphenols and aromatic substances.
Review of basic genetics of plants. The origin of varieties: wild grape and processes of domestication. Ampelography: History and Prospects. Morphological characteristics of traditional and innovative techniques. Cards variety. Genetic improvement for mass selection and clonal. Genetic improvement for crossbreeding. Genetic improvement of rootstocks. Genetic improvement for the quality of grapes. Breeding for resistance to biotic and abiotic stress. The interaction genotype x environment. The bases of the interaction, phenotypic stability and assessment of the interaction through zoning.
Prerequisites for admission
Adequate knowledge of general botany, biochemistry and plant physiology.
Teaching methods
Frontal lessons and field visits.
Bibliography
AA.VV. 2007 La vite e il vino. Art Servizi Editoriali, Bologna. pp. 624.
Slides available on the Ariel portal.
Assessement methods and criteria
Oral examination. The exam includes at least six questions covering the main aspects of the course content. The student must demonstrate that she/he has at least achieved the minimum knowledge requirements expected for all the questions asked.
Ampelografia e miglioramento genetico
AGR/03 - ARBORICULTURE AND FRUITCULTURE - University credits: 5
Field activity: 8 hours
Lessons: 36 hours
Professor: Scienza Attilio
Fisiologia
AGR/03 - ARBORICULTURE AND FRUITCULTURE - University credits: 5
Field activity: 8 hours
Lessons: 36 hours
Professor: Failla Osvaldo
Professor(s)
Reception:
MARTEDI 15.30 - 17.00
Dipartimento di Produzione Vegetale DI.PRO.VE