GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Testing the pathogen e-learning and field training course on grapevine virus knowledge and management

Testing the pathogen e-learning and field training course on grapevine virus knowledge and management

Abstract

Context and purpose of the study – One of the reasons of the spread of grapevine virus diseases in vineyards around the world is the lack of knowledge by the main actors of the wine sector. To face this problem, five partners worked together to develop the PAThOGEN project, a training program aimed to improve grapevine virus knowledge and management. The partnership gathers one French technical center (IFV), one Spanish university (USC), one Italian applied research center (CREA), one Spanish foundation specialized in training and technology transfer (FEUGA) and one Italian SME specialized in the development of informatics tools and in knowledge transfer (HORTA).The objectives of PAThOGEN are: (i) to develop and maintain a high-quality work-based Vocational and Education Training program, (ii) to improve the skills of professionals of the wine sector.

Material and methods – The PAThOGEN training is the result of a project co-funded by the Erasmus+ Program of the European Union (2015-1FR1-KA202-015329). The e-learning training was developed in two levels (BASIC and ADVANCED) and four languages (English, French, Spanish and Italian); the training is completed with two practical sessions in the field, one in spring and one in autumn. The contents and platform were evaluated by the partners, an external evaluator and an advisory board of wine technicians from the 3 partner countries to ensure that the content proposed for the courses corresponded to the needs of the professionals of the sector. Once this step was validated, the pilot courses were available online, and groups of “student-testers” were selected in the 3 countries from different professional categories (technicians, winegrowers, nurserymen, students, teachers, phytosanitary official services…). Throughout the process of developing the courses, the advisors and students assessment has been essential to getting a demand-driven training.

Results – In the 3 countries, 128 people have tested the online courses. A very large majority (98%) considered the PATHOGEN program as an “interesting” or “very interesting” training course. The field sessions were crucial to finalize the training and were well appreciated by students because they allowed them to identify the symptoms of virus diseases in vivo (94% of the students had a “very good impression” concerning the field session). The detailed evaluations allowed us to rework the courses both in terms of content (simplification, clarity of information…) and functionality of the platform (speed of animations, quality of audio, sharpness of photos…). We have therefore improved the 8 versions of the courses (4 languages, 2 levels) taking these remarks into account and they are currently available at www.pathogenproject.eu

DOI:

Publication date: September 21, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Julián GARCÍA-BERRIOS1, Elisa ANGELINI2, Cristina CABALEIRO1, Anne-Sophie SPILMONT3, Daniel DURÁN4, Tiziano BETTATI5

1 USC, EPS de Ingeniería, 27002 Lugo (SP)
2 CREA, Viale XXVIII Aprile 26 – 31015, Conegliano, Treviso (IT)
3 IFV Domaine de l’Espiguette – 30240, Le Grau Du Roi (FR)
4 FEUGA Rúa Lope Gómez de Marzoa s/n – 15705 Santiago de Compostela (SP)
5 HORTA S.r.l. Via Egidio Gorra 55 – 29122, Piacenza (IT)

Contact the author

Keywords

grapevine, virus, e-learning, field training

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

L’AOC Grignolino d’Asti (20000 hl environ de production) est un vin de la province de Asti, produit avec le raisin rouge du cépage de même nom originaire du Piémont (Nord-Ouest d’Italie).

Effects Of Injections Of Large Amounts Of Air During Fermentation

Aim: Evaluating the effects of high amount of air injection during red wine fermentation process, on phenolic extraction dynamics, oxygen dissolution, phenolic compounds evolution, and oxidation of red wines.MethodsRed grapes musts were fermented in 100.000 L stainless steel tank, equipped with Parsec SRL “Air mixing” gas injection systems. For this experiment, treatments with two injection regimes, high and low intensity, and high and low daily frequency, were used. Oxygen analyzer was introduced into the tank to evaluate the gas concentration evolution along the fermentation.

Phytochemical composition of Artemisia absinthium L.

Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium L. (“grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs.

Growth in global table grape production and consumption is fueled by the introduction of new seedless varieties

Table grape consumption worldwide has experienced a remarkable growth in the first two decades of the 21st century, becoming the third most consumed fresh fruit in some countries, after bananas and apples. This increase has been attributed to several reasons, including the availability of seedless grapes, which has been a key factor in the increase in consumption.

Grape solids: new advances on the understanding of their role in enological alcoholic fermentation

Residual grape solids (suspended particles) in white and rosé musts vary depending on the clarification pro-cess. These suspended solids contain lipids (more especially phytosterols) that are essential for yeast meta-bolism and viability during fermentation in anaerobic conditions.