Study programmes / B-PPR Plant Protection / Fruit Growing and Viticulture
Course code:OVOVI
Course title in language of instruction:Ovocnictví a vinohradnictví
Course title in Czech:Ovocnictví a vinohradnictví
Course title in English:Fruit Growing and Viticulture
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor
Semester:WS 2020/2021 - FA
Name of lecturer:Ing. Libor Dokoupil, Ph.D. (examiner, instructor, lecturer)
doc. Dr. Ing. Petr Salaš (supervisor)
Aims of the course:The aim of the course is to gain theoretical and practical knowledge in fruit growing and viticulture, including the most recent advances in this field in the Czech Republic and EU. Students will learn about the biological characteristics of fruit woody plants and grapevine, the problematics of reproduction and basic growing procedures -- production technology.
Course contents:
1.Importance of fruit growing, importance for human health, chemical composition of fruit, current situation of fruit growing in CR, plantation areas, species and varieties. (allowance 2/0)
2.Agricultural classification of fruit plant species, morphological parameters and their diversification, underground and aboveground organs. Practical examples of major fruit species. Pome fruits, stone fruits, nutshell fruit and berries. (allowance 0/2)
3.Botanical and agricultural characteristics, morphology and anatomy, fruit trees and environment, ecological factors and their classification. (allowance 2/0)
4.Propagation of fruit trees, direct and indirect ways of propagation, seed, vegetative propagation of fruit trees, different ways of tree grafting, timing and techniques. (allowance 0/2)
5.Growth and development of fruit trees, nursery production, required parameters of the reproductive material. (allowance 2/0)
6.Characteristics and classification of rootstocks, rootstocks of major fruit species, cultivation of planting material. (allowance 0/2)
7.Establishment of fruit plantations. Modern ways of growing, types of plantations, row and wall planting. (allowance 2/0)
8.Tree pruning, classification according to the development, formative pruning, maintenance pruning and rejuvenation pruning. Specificities of individual species pruning, timing and technique of pruning. (allowance 0/2)
9.Agrotechnics of fruit plantings, treatment, shaping and pruning of fruit species, fruit harvest, timing and technique of harvest. (allowance 2/0)
10.Farming and pomological characteristics of pome fruits and stone fruits, main pomologic parameters. Uptodate requirements for selection of varieties for planting, use of prospective varieties. (allowance 0/2)
11.Specific factors of growing individual fruit species, site suitability, pollination status, individual varieties suitability for individual ways of growing. (allowance 2/0)
12.Farming and pomological characteristics of berries and nutshell fruits, pomological parameters, suitability of varieties for table and industrial use. (allowance 0/2)
13.Importance of viniculture, current situation, development and prospects, law no. 321/2004 Sb. about Viniculture. Main viniculture areas and subareas. (allowance 2/0)
14.Grapevine biology, anatomy and morphology, root system, aboveground organs and their characteristics. (allowance 0/2)
15.Grapevine biology, life processes of the vine bush, interactions with the environmental conditions, phenological phases. (allowance 2/0)
16.Grapevine reproduction, rootstock European grapevine, preparation and adjustment of rootstock and graft materials, grafting, work procedures including planting to grapevine garden nursery. Seedlings quality requirements. (allowance 0/2)
17.Ecological factors, classification, impact on growth and development of grapevine, site selection and evaluation. (allowance 2/0)
18.Grapevine training, short pruning, medium pruning, long pruning, timing and technique of pruning, the most often used ways of pruning. (allowance 0/2)
19.Establishment of vineyard, land preparation, soil preparation, storage fertilizing, planting material and its quality, timing and technique of planting, rules for vineyard recovery. (allowance 2/0)
20.Grapevine ampelography, classification of varieties, varieties for white and red wines, table varieties, interspecific varieties, their characteristics. (allowance 0/2)
21.Pruning and training of grapevine, overview, ways of vine bush training, spring and summer treatments. (allowance 2/0)
22.Agrotechnics of vineyards, nutrition of grapevine, protection against diseases and pests, annual harmonogramme of vineyards work. (allowance 0/2)
23.Agrotechnical measures, treatment of plantings in individual years, building the supporting wires. Irrigation, soil processing, grape harvest. (allowance 2/0)
24.Procedure and basics of varietal wine samples, contents and quality, chemical and sensory analysis, sensory evaluation. (allowance 0/2)

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-ability to solve problems
-capacity to learn
-general knowledge
-professional knowledge
-quality concept awareness

Specific competences:
-Ability to solve problems of growing fruit species
-Ability to solve problems of growing grapes
-Ability to solve problems of pruning fruit species
-Ability to solve problems regarding pruning and cut lines of grapevine
-Orientatation in the fields of pomology and ampelography

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Credit: participation in exercises (min. 80%), determination of dormant branches, midterm test (min.75%), seminar work during the semester - Description of growing technology and management vine, vine variety, description of wine, etc. Oral Exam - 4 issues: general knowledge of fruit growing in the Czech Republic and in the world, practical fruit production, general knowledge of viticulture in the Czech Republic and the world, the principles of cultivation and management of vine varieties, wine making, etc. (min 75%, about 30 min).
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture24 h
     practice20 h
     professional educational excursion6 h
     consultation4 h
     preparation for exam40 h
     preparation for regular assessment20 h
     preparation for regular testing10 h
     preparation of presentation8 h
     report from excursion, tour, practical placement1 h
     elaboration of reports20 h
     elaboration and execution of projects15 h
Total168 h

Basic reading list
  • BLAŽEK, J. Pěstujeme slivoně. 1st ed. Praha: Brázda, 2005. 231 p. ISBN 80-209-0336-4.
  • TETERA, V. et al. Ovoce Bílých Karpat. 1st ed. Veselí nad Moravou: Základní organizace ČSOP Bílé Karpaty, 2006. 309 p. ISBN 80-903444-5-3.
  • PAVLOUŠEK, P. Encyklopedie révy vinné. 2nd ed. Brno: Computer Press, 2008. 316 p. ISBN 978-80-251-2263-1.
  • KRAUS, V. -- FOFFOVÁ, Z. -- VURM, B. Nová encyklopedie českého a moravského vína. : 2. díl. Praha: Praga Mystica, 2008. 311 p. ISBN 978-80-86767-09-32.
Recommended reading list
  • BLAŽEK, J. et al. Ovocnictví. 2nd ed. Praha: Květ, 2001. 383 p. ISBN 80-85362-43-0.
  • KRAUS, V. -- HUBÁČEK, V. -- ACKERMANN, P. Rukověť vinaře. 1st ed. Praha: Květ :, 2000. 262 p. ISBN 80-85362-34-1.
  • ZIMOLKA, J. et al. Speciální produkce rostlinná - rostlinná výroba: polní a zahradní plodiny, základy pícninářství. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2000. 245 p. ISBN 80-7157-451-1.