The history of grapes and wines is nearly synchronized with the history of human civilization. Viticulture is originated in the process of human beings continually discovering the unknown world of grapes. It is an antique and emerging discipline, which comprises a vast field. Based on reviewing 35-year of teaching experience in the viticulture course of College of Enolgoy, Northwest A&F University, mixed with the development of modern viticulture, this course proposes the source, species and varieties of grapes, as well as the structure and function, physiology and biochemistry of grape organs. Its content includes each perspective of grape cultivation, from the rational layout of the grape industry, the breeding of seedlings, the founding of vineyards and the reasonable restriction of pests and illnesses, to the harvesting of grapes. Furthermore, this course introduced the fundamental theory, basic knowledge and basic techniques of viticulture scientifically and systematically. Meanwhile, it integrates into the research outcomes of viticulture, particularly, of wine grape viticulture in China and abroad recently. Moreover, this course can be adopted as a backbone course for undergraduates and postgraduates in Viticulture and Enology, Horticulture (direction of Pomology). Likewise, it can be utilized as a reference for researchers and technicians associated with viticulture, as well as for self-learning by grape growers.

The following goals should be achieved through the this course:

——Understand the status and development of viticulture in the discipline of viticulture & Enology

——Understand the progress and development trend of the viticulture course at home and abroad

——Familiar with the basic content and key knowledge points of the viticulture course

——Master the main skills of viticulture and can be applied in practical work

Before studying this course, you need to master the relevant knowledge of basic courses such as botany, plant physiology, grape ecology, ampelography.

1、Hua LI，Viticulture, China Agriculture Press，2008

2、Hernáni Gerós, M.Mauela Chaves, Serge Delrot. The Biochemistry of the Grape Berry. Bentham Press, 2012

3、B.G.Coombe, P.R.Dry. Viticulture, volume 2 Practices. Winetitles, 2006

4、Markus Keller. The Science of Grapevines Anatomy and Physiology, 2nd Edition. Elsevier, 2015

5、Vitis, American journal of enology and viticulture, Australian journal of grape and wine research, Food chemistry, Scientia horticulture, etc.