I. General Information

1. Course Title:
Soils for Viticulture

2. Course Prefix & Number:
VITI 1293

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

The course will explore soil properties and behavior and their influence on vine growth and wine grape characteristics. The course focuses not only on growth and production, but on the long-term effects of viticulture on soil quality and the wider environment. The goal of the course is for students to be able to select sites for a new vineyard, and help manage soils in existing vineyards upon completion of the course.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

Missouri State University, VIN 293, 3 credits
Highland Community College, KS, VIN 293, 3 credits

2. Transfer - regional institutions with which this course has a written articulation agreement:

The Viticulture and Enology Science and Technology Alliance (VESTA)

3. Prior Learning - the following prior learning methods are acceptable for this course:

• Military Experience
• Specialty Schools
• Written
• Oral
• Demonstration
• Portfolio

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Viticulture, AAS and Diploma
Enology, AAS and Diploma

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Demonstrate knowledge of soil and the environment and soil fertility and chemistry.
Utilize appropriate technology	Demonstrate knowledge of soil, water-wine relationships and water managements.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Understanding of soils and the environment
• Describe the makeup of soil
• Describe vine root habitat
• Define soil fertility and chemistry
• Describe how the soil supplies nutrients
• List the primary soil nutrients
• List secondary and micronutrients
• List nutrients necessary for healthy vines and good wines
• Describe soil testing and interpret results
• Describe plant nutrients and the environment
• Manage soil-water-vine relationships and water management
• Analyze soil quality in vineyards
• Determine optimal site selection and soil preparation
• Describe soil and wine regions

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Unit One Objectives
• Explain the concept of terroir and how it relates to fine wines
• Explain five reasons why soil management is important in vineyards
• Describe the three main horizons of a soil profile
• List and describe the five soil-forming factors
• List and describe at least five different types of parent materials
• Justify why soil should be considered a natural body and not just inert rock
• List the components of soil and their percentage make-up
2. Unit Two Objectives
• Define the term “soil texture”
• Determine the approximate soil texture by feel
• Use the soil textural triangle to divide soil into one of twelve soil texture classes
• Explain how soil texture affects soil temperature, water, and tilth
• Explain the role of minerals in soil
• Define mineralization and immobilization
• Explain the importance of the C:N ratio
• Explain the importance of decomposers and reducers in the soil biomass
• Describe the process for formation of humus
3. Unit Three Objectives
• List the six characteristics involved in soil structure formation
• Describe the five major types of soil aggregate
• List and describe the four grades of soil aggregates
• Describe the factors that affect aggregate stability
• Explain what a soil pan is and why it is a concern
• Given the proper numbers be able to calculate the following: bulk density, soil porosity, water-filled porosity, and air-filled porosity
• Explain the process of soil respiration and aeration
• Explain how and why soil temperature fluctuates
4. Unit Four Objectives
• List the 16 nutrients required for a plant to grow normally
• Explain how soil texture and structure affect plant growth.
• Recognize the role of cation exchange in plant nutrition
• Discuss the important contributions of organic matter to soil properties
• Explain soil pH and the pH scale
•  Explain how lime works in the soil and list common liming materials
• Calculate the ECCE, CCE, neutralizing value, and size reactivity of liming material
• Calculate amounts of liming materials that should be applied to achieve the recommended lime requirements from a soil test report
• Describe how soil pH affects nutrient availability
• List the process or practices that cause soil pH to change
• Define soil solution and describe its relationship to nutrient availability
• Describe the concept of buffering capacity
• Explain the importance of the C:N ratio in the soil
• Define and calculate base saturation of a soil
5. Unit Five Objectives
• Explain the nutrient cycling process
• Explain the mineralization and immobilization process of Nitrogen, Phosphorus, and Sulfur
• Explain how nutrient ions our retained and released in the soil
• Explain the concept of Cation Exchange Capacity and its importance
• Describe the process by which plant roots absorb nutrients
6. Unit Six Objectives
• Describe the functions of Nitrogen, Phosphorous, and Potassium in crop growth
• Describe and explain the nitrogen cycle
• Describe symbiotic nitrogen fixation
• Recognize how physical properties and cropping systems affect nitrogen, phosphorous, and potassium fertilization
• Describe the properties of the common nitrogen fertilizers and their advantages and disadvantages
• Recognize how the soil retains phosphorous and potassium
• Describe how immobilization and mineralization affect nutrient availability
• Discuss the role of potassium in the plant and the concept of luxury consumption
• List the analysis, physical form, and handling precautions of each of the following inorganic fertilizer sources: normal superphoshate, superphoshoric acid, triple superphosphate, and diammonium phosphate, potassium chloride, potassium sulfate, potassium nitrate
• Recognize how fertilizer placement and time of application affect nutrient availability
• Discuss plant deficiency symptoms for nitrogen, phosphorous, and potassium
7. Unit Seven Objectives
• Discuss the role of the secondary and micronutrients in plant growth
• Recognize the plant deficiency symptons of the secondary and micronutrients
• List methods of correcting secondary and micronutrients deficiencies
• List the ionic form of which each nutrient is available to plants
8. Unit Eight Objectives
• Describe the nutrient deficiency visual symptoms of five nutrients
• Convert nutrient requirements to fertilizer requirements
• List the advantages and disadvantages of the different nitrogen fertilizers
• List the advantages and disadvantages of the different phosphorous fertilizers
• List the sources of potassium, calcium, and magnesium fertilizers used in vineyards
• Explain how soil pH affects the availability of the macro and micronutrients
• Explain how soil acidification occurs and how to correct it
• Take a position, pro or con, on organic viticulture and justify your position
• Explain how the analysis of a petiole sample relates to nutrient requirements
• Compare and contrast the different methods of nutrient application
9. Unit Nine Objectives
• Explain the procedures used in soil sampling
• Discuss soil test results and cost of soil testing
• Use a soil survey to locate a tract of land
• Discuss the results of soil test summaries
• Use a soil survey to describe characteristics of a soil profile of a tract of land
• Recognize the purpose of plant tissue analysis and describe how it is used in a soil fertility program
• Describe how to sample and submit plant samples for tissue analysis
• Explain how soil test values are used to make fertilizer recommendations
• Calculate nitrogen credits from animal wastes, sludges, legumes, and soil organic matter
• Determine which of two fertilizer products is most economical
10. Unit Ten Objectives
• Discuss the impact of fertilizer use on the environment
• Explain how nitrogen losses affect the environment
• Explain the concepts of Best Management Practices and Integrated Crop Management
• Explain how site specific soil management can benefit the environment
11. Unit Eleven Objectives
• Explain the concept of soil water potential
• Define “available water capacity”
• Explain how water moves in the soil
• Diagram the hydrological cycle in a vineyard
• Explain how manage irrigation with the understanding of soil water properties
• Compare and contrast micro and macroirrigation systems
12. Unit Twelve Objectives
• Describe the idea physical soil environment for growing grapes
• Describe the idea chemical soil environment for growing grapes
• Explain how to manage the biological properties of the soil
• List and describe the major soil pests in grape growing
• List methods for controlling soil erosion in vineyards
• Describe the fate of chemicals, wastes, and nutrients in a vineyard
13. Unit Thirteen Objectives
• List and explain five important factors to consider in site selection for a vineyard
• Use a soil survey to identify a favorable site
• Describe how to prepare a site for vineyard establishment
14. Unit Fourteen Objectives
• Explain the concept of vines “in balance”
• Compare and contrast the geographical and technical approach to terroir
• Describe the characteristics of the Bordeaux Region in France
• Describe the characteristics of the Burgundy Region in France
• Describe the characteristics of the Napa Valley of California
• Describe the characteristics of the Willamette Valley of Oregon
• Describe the characteristics of selected wine regions of Southeastern Australia