VITI- & VINECULTURE
Viticulture is the science, production and study of grapes which deals with the series of events that occur in the vineyard. When the grapes are used for winemaking, it is also known as viniculture. It is one branch of the science of horticulture. Duties of the viticulturist include: monitoring and controlling pests and diseases, fertilizing, irrigation, canopy management, monitoring fruit development and characteristics, deciding when to harvest and vine pruning during the winter months. Viticulturists are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics provide the basis from which winemaking can begin.
Apart from programmes in viticulture as mentioned above, programmes to be presented in vini culture include programmes such as SKOP (Senior Cellar Operator Training) which equip learners with technical knowledge of viticulture and the vinification processes. It provides cellar personnel with the basic understanding of how wine are being made. The information presented in this course provides course attendants with an insight into the processes and systems of the cellar environment and included an introduction to viticulture, the fermentation process, preparation of different wine styles, yeasts and additives, wine cellar equipment, cellar hygiene, cellar safety and the presentation of a wine tasting.
The management of adminitration (SAWIS) and other topics related to the production of wine are being presented annually.