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Viticulture and Oenology

General information

Course name:

Viticulture and Oenology

Main Scientific Field:

621 - Agricultural and Animal Production

Degree:

Higher Technical Professional Course (CTeSP) (Level 5 of the European Qualifications)

Duration:

2 years / 4 semesters

Department:

Department of Ecology and Sustainable Agriculture (DEAS)

Course Director:

António Manuel Santos Tomás Jordão (antoniojordaoesav.ipv.pt)

Regime:

Daytime

Nr. of ECTS:

120 ECTS

Relevant areas for the course:

Biology and Geology, Physics-Chemistry and Mathematics

Entrance Testing:

Local application

Institution / course code:

3185 / T034

Other informations:

Higher Technical Professional Diploma

SIGQ Annual report
Course report 2017-2018

Course report 2018-2019

 

Objectives and skills

The Higher Technical Professional Course in Viticulture and Oenology is composed in four semesters and is structured in accordance with the rules established by the current legislation and with the guidelines issued by the Coordinating Council of the Polytechnic Institutes. This course is organized in order to enable Higher Technicians to perform functions in the areas of Viticulture, Oenology and in areas related to the wine sector. To that end, there is a set of curricular units of basic formation, as well as a strong technical and training component in the context of work based on curricular units of Viticulture and Oenology. The aim of this plan is to respond to the challenges of modernization, innovation and vocational training that are currently taking place within the context of the emerging dynamics of the wine industry.

 

Main activities

  • Analyze projects and technical guides with the objective of identifying the necessary information and data for work orientation and development;;
  • Guide and intervene in the terrain preparation and vineyard installation;
  • Guide and intervene in the maintenance and development of vineyard growing operations;
  • Manage and organize accounting information in wine production units;
  • Interpret wine commercialization ranks and elaborate marketing plans;
  • Identify problems in the growing development and propose solutions;
  • Guide and intervene in the harvest according to the specifications of the vineyard and the desired characteristics for the final product;
  • Guide and intervene in the reception of the harvasted product according to the specifications of the intended final product;
  • Guide and intervene in all wine-making, treatment and storage operations, in accordance with food safety and quality standards, identifying possible problems throughout the process;
  • Conduct sensory evaluation of wines;
  • Conduct physical-chemical analyzes of grapes, musts and wines and interpret the analytical results according to the applicable legislation;
  • Use of plant protection products, according with the legislation in force and within the scope of Law 26/203;

 

Study plan 

1st Year

Curriculum unit

Contact hours

ECTS

Botanics and Plant Physiology

75

6

Physics-Chemistry

45

4

Introduction to Calculus and Statistics applied to Agriculture

40

3

Vinification

55

5

Oenological Microbiology

45

3

Viticulture I

60

5

Soils and Climates

45

4

Wine Stabilization and Conservation

75

6

Oenological Equipments

45

4

Management and Accounting

45

4

Viticulture II

60

5

Vineyard Mechanization

45

3

Vineyard Water Management

45

4

Vineyard Nutrition and Fertilization

45

4

 

 

 

2nd Year

Curriculum unit

Contact hours

ECTS

Wine House Internship

-

10

Characterization of Wines and Derivatives

70

5

Vineyard Protection

40

3

Grape and Wine Derivate Products

45

4

Marketing and Commercialization

45

4

Vineyard Parcel

45

4

Quality and Food Safety

55

4

Vineyard Internship

20

Application of plant protection products in the vineyard

50

4

Computer Applications

35

2

 

Areas of education and training

Areas of education and training

ECTS

482 - Informatics in User's Optics

2

460 - Mathematics and Statistics

3

442 – Chemistry

4

421 - Biology and Biochemistry

9

541 - Food Industry

37

621 - Agricultural and Animal Production

54

443 - Earth Sciences

3

853 - Public Health Services

4

342 - Marketing and Advertising

4

 

Access to bachelor degrees (1st Cycle)

Students with approval in all training components of the CTeSP, will be holders of a Diploma of Higher Professional Technician in Viticulture and Enology, being able to apply directly, through a special contest, to the ESAV Degree courses in Food Quality and Nutrition and Agronomic Engineering.

During the course of studies a broad set of curricular units carried out in the CTeSP will be credited on the Degree courses mentioned above.

 

Access and admission

Consult specific application form for the course.

 

Component in work context

The training component in the context of work aims to apply the guideline and knowledge acquired to the practical activities of their professional profile.

The training component in the work context (internship) lasts for one semester and is ensured through protocols that ESAV has established with the entities or companies of the Viseu region and in specific cases of the bordering regions.

 

Protocols

  • VINES & WINES, Consultores de enologia , Lda.
  • Adega Cooperativa de Silgueiros, CRL
  • Chão de S. Francisco - Soc. Vitivinicultura e Turismo Rural Lda
  • Lusovini Distribuição SA
  • Comissão Vitivinícola Regional do Dão -CVR do Dão