Principles underlying pruning, training, grafting, and propagation of vines; environmental and economic factors affecting choice of vineyard type and location; establishment of vineyards. Lecture — 2 hours; laboratory — 3 hours. Prerequisite: Plant Science 2 or consent of instructor.

Course Instructor: James Cook
Dr. James Cook retired in 1984 from UC Davis, where he had taught winegrape production. He was world renowned as an authority on mineral nutrition of grapevines. Cook developed a widely used test that determined nitrogen deficiency and toxicity in grapes. He was the first to discover phosphorus deficiency in grapevines in California and established fertilizer practices to address these and other deficiencies. During sabbatical in Mexico, Cook played a significant role in developing the Mexican table and wine grape industry. He also helped to solve a range of soil problems there. Cook was a co-author of the textbook “General Viticulture,” which continues to be used worldwide. Courses: 116A, 116B.

Guest Lecturer: Curtis Alley
Dr. Curtis Alley was a lecturer and research specialist in the Department of Viticulture and Enology at UC Davis. He wrote extensively for agricultural and wine industry publications related to his findings on the propagation of rootstocks, grafting and the development of virus-free grape varieties that could be grown successfully in various regions of California. Alley was a member of the American Society of Horticultural Science, American Society of Enologists and International Plant Propagators Society.

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