Oenology II - TECNOLOGIE E PROCESSI ENOLOGICI (2013/2014)

Course code
4S00151
Credits
9
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Language of instruction
Italian
Teaching is organised as follows:
Activity Credits Period Academic staff Timetable
teoria 7 I semestre Roberto Ferrarini
laboratorio 2 I semestre Roberto Ferrarini

Lesson timetable

I semestre
Activity Day Time Type Place Note
teoria Monday 2:30 PM - 5:30 PM lesson Lecture Hall B (Lebrecht)  
teoria Tuesday 9:30 AM - 1:30 PM lesson Lecture Hall B (Lebrecht)  
laboratorio Monday 8:30 AM - 11:30 AM laboratorio Lecture Hall B (Lebrecht)  

Learning outcomes

- Provide students with the cognitive elements of the transformation processes of grapes and principles of different winemaking techniques.
- Providing with sufficiently detailed knowledge of the technologies used in different processes of winemaking.
- Deepening all those aspects needed for management of wine processes.
- Provide methodological elements to operate independently and to achieve specific goals winery.
- Providing with method elements to operate independently and to achieve specific wine objectives.
- Implement operational knowledge and skills in relation to analysis and tests for the management of oenological processes.

Syllabus

- Grape maturity, maturation indices, alterations of the grapes (gray mold, rot acid, etc.).
- Overripe grapes: withering in withering room, late harvests, "noble rot", "ice wine".
- Production technologies of wine made from overripe grapes.
- Corrections of musts, membrane techniques (reverse osmosis, pervaporazione, direct osmosis, nanofiltration).
- Production of musts and dumb musts, concentrated musts, grape musts, grape juice, desulfurization, rectified concentrated musts.
- Must extraction processes: stemming, crushing, pressing.
- Biochemistry and transformation of grape must during prefermentation.
- Processes of separation and clarification of musts: sedimentation, filtration, clarification, centrifugation, flotation.
- Management of alcoholic fermentation.
- Fermentation to produce conventional white vinification wines , in a strong oxidant setting, in a reduced skin maceration, cold maceration, with heat treatments, cold fermentation, production of white wines from red grapes, sparkling wine production base.
- Fermentation for the production of red wines: conventional red wine making (maceration, bleeding, enzyming, etc..), steeping hot flash detente, carbonic maceration.
- Enzyme treatment: the chemistry of enzymatic reactions, enzymes and substrates involved, use of exogenous enzymes, enzyme stability.
- Management of malolactic fermentation.
- Conservation and wine aging. Redox potential and aging, evolutionary processes, role of oxygen in enhancing wine aging in barrels and casks.
- Treatment of wines (corrections chemical adjuvants, clarifications, changes color, etc.).
- Filtration, tangential filtration, microfiltration.
- Stabilization and Preparation for bottling wines: tartaric stability, protein, colloidal, color, microbiological stability, demetalisation, etc...
- Diseases, damage and deterioration of wines, preventions and treatments: chemical oxidation, microbial changes, reductions, rainfall and chemical and physical stability, vinyl phenols, ethyl phenols, cork taint, reduced, "taste of mouse, other alterations.

Assessment methods and criteria

Oral examination