|teoria||7||II sem.||Roberto Zironi|
|laboratorio||2||II sem.||Roberto Zironi|
|teoria||Monday||4:30 PM - 6:30 PM||lesson||Lecture Hall B (Lebrecht)||from Mar 9, 2015 to Jun 12, 2015|
|teoria||Tuesday||9:30 AM - 6:30 PM||lesson||Lecture Hall B (Lebrecht)||from Mar 10, 2015 to Jun 12, 2015|
|teoria||Monday||2:30 PM - 5:30 PM||lesson||Lecture Hall B (Lebrecht)||from Dec 1, 2014 to Jan 30, 2015|
|teoria||Tuesday||9:30 AM - 1:30 PM||lesson||Lecture Hall B (Lebrecht)||from Dec 1, 2014 to Jan 30, 2015|
|laboratorio||Monday||8:30 AM - 11:30 AM||laboratorio||Laboratory Laboratorio Didattica (Lebrecht)||from Dec 1, 2014 to Jan 30, 2015|
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.
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.