Viticulture is the growing of grapes — the whole science and craft of it: choosing the land, planting the vines, cutting them back each winter, dealing with pests and weather, deciding when to pick. It normally means grapes grown for wine, though strictly it covers grapes grown for eating or drying too. The useful thing for a student is where the line falls. Viticulture stops at the moment the grapes come off the vine. What happens after — crushing, fermenting, ageing in barrels — is a different word, 'winemaking' or the more technical 'viniculture' / 'oenology'. So a person can be excellent at viticulture and know little about making the wine itself, and big wineries often employ two different specialists. It is a technical word, at home in farming, wine writing, and university course names ('a degree in viticulture and oenology'). Nobody says it over dinner; over dinner you say 'growing grapes'. The person who does it is a 'viticulturist' or, less grandly, a 'grape grower'. You will also meet the adjective: 'viticultural practices', 'a viticultural region'.

葡萄栽培（學）