WineSkills Masterclass with Dr Alain Deloire

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Course Description

The goal of pruning is to cut from the plant a certain number of winter canes and/or old woody parts to remove fruitful buds to control and regulate the yield per plant and per hectare. Proper pruning is critical because of various practical and physiological consequences on:

  • The regulation and control of the yield per vine by controlling the number of fruitful buds
  • The spatial control of the position of the fruitful buds, which will dictate the architecture of the canopy
  • The performance of a vine in terms of canopy light interception and the micro climate within the fruiting zone 
  • The quality of the berry related to the bunch micro climate
  • The longevity of a vine
  • The potential control of wood diseases

Therefore pruning could be considered as a specific expertise. Hand pruning is preferred when it comes to producing premium, super premium or icon wines. In that regards the precision pruning methods are highly recommended and efficient and could contribute to achieve homogeneous vines and bunch micro climate by avoiding dead spurs on a cordon or by improving cane pruning, therefore getting better fruit quality and homogeneity and presumably helping to reduce some disease constraints such as Botrytis. 

About Alain Deloire

Alain Deloire obtained his PhD in 1982 at the University of Montpellier II, France and a DSc in 1998 at the University of Montpelleir I, France. He worked ten years as a researcher and a team leader in Viticulture at Moet & Chandon (Champagne, France). He has been working for 14 years as professor in grapevine and fruit ecophysiology at Montpellier SupAgro (France) and is co-author of three books on "Grapevine Physiology and Terroir". 

Alain's research topics include grapevine physiology in the context of vine and fruit development and responses to abiotic constraints. he is inventor of two patents, has published/ co published 70 industry journal articles, more than 60 peer reviewed articles (including book chapters).

He worked as Professor in Viticulture at Stellenbosch University (Department of Viticulture and Oenology) from 2009 to 2012 and was head of the department from 2011 to 2012. 

From January 2013 to September 2016, Alain took the role of the Director at the National Winr and Grape Industry Centre (Charles Sturt University, Wagga Wagga, Australia). 

In November 2016 Alain returned to SupAgro where he is Professor in Viticulture and he is Adjunct Research professor at CSU.

Entry Requirements:

There are no entry requirements for this course.

Dates & Location:

Date: 17th January 2018

Time: 10:00- 16:15

Location: TBC

Duration:

1 Day

Costs:

£180.00

Facilities

  • Studying at Plumpton gives you the chance to enjoy time at the heart of the South East of England’s wine production industry.
  • We’ve got 10 hectares of vineyards producing 40,000 bottles of award-winning still and sparkling wines each year at Plumpton.
  • We’ve also got a purpose-built Plumpton Wine Centre which includes a commercial winery, research winery, laboratories and a sensory evaluation room for you to experience.
  • Combined with our team of international expert lecturers, you’ll certainly gain an excellent all-round experience at Plumpton.

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