Oenology II - TECNOLOGIE E PROCESSI ENOLOGICI (2016/2017)



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 sem. Maurizio Ugliano
Laboratorio [Laboratorio I] 2 I sem. Maurizio Ugliano
Laboratorio [Laboratorio II] 2 I sem. Maurizio Ugliano

Lesson timetable

I sem.
Activity Day Time Type Place Note
Teoria Monday 2:30 PM - 5:30 PM lesson Lecture Hall B (Lebrecht) from Nov 2, 2016  to Jan 31, 2017
Teoria Wednesday 12:30 PM - 1:30 PM lesson Lecture Hall B (Lebrecht) from Nov 2, 2016  to Jan 31, 2017
Teoria Wednesday 2:30 PM - 3:30 PM lesson Lecture Hall B (Lebrecht) from Nov 2, 2016  to Jan 31, 2017
Laboratorio [Laboratorio I] Monday 9:30 AM - 11:30 AM laboratorio Laboratory Laboratorio Didattica (Lebrecht) from Nov 2, 2016  to Jan 31, 2017
Laboratorio [Laboratorio II] Wednesday 9:30 AM - 11:30 AM laboratorio Laboratory Laboratorio Didattica (Lebrecht) from Nov 2, 2016  to Jan 31, 2017

Learning outcomes

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MM: Teoria
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The purpose of this course is to provide knowledge concerning the chemical and biochemical mechanisms taking place during winemaking, as well as on the main steps of the winemaking process and related modulating factors. In addition to discussing the major red and white winemaking protocols, the course features a section on ‘special’ winemaking procedures, including production of rosé wines, sparkling wines, low sulfites wines and wines from withered grapes. The mechanisms contributing to wine ageing and maturation will be discussed in relationship to the most recent advances in wine science.
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MM: Laboratorio
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The purpose of this course is to illustrate, by means of practical laboratory experiences as well as winery visits, the main procedures for process control in the winery. The odor characteristics of certain volatile compounds commonly used as markers for sensory process control are illustrated during tasting sessions.

Syllabus

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MM: Teoria
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- Grape ripening and its influence on the main berry components of enological interest - Must enzymatic activities - Grape harvest and its influence on wine quality - Mechanisms of sulfur dioxide action - Wine aroma: nature and origin of wine aroma compounds - The management of alcoholic fermentation: Yeast metabolism and production of aroma compounds. Fermentation nutrients. Criteria for the selection of yeast strains - The production of white wine: Pre-fermentative steps. Management of pressing. Reductive and oxidative handling of grape must. The management of alcoholic fermentation. The contribution of yeast lees. Main process indicators and relative analyses. - The production of red wine: Pre-fermentative steps. Management of maceration. The management of alcoholic fermentation. Main process indicators and relative analyses. - The management of malolactic fermentation. Bacteria metabolism and production of aroma compounds. Fermentation nutrients. Criteria for the selection of bacterial strain. - Wine maturation and ageing in tank and in barrel. The contribution of oxygen - Special wines: Rosé wines, sparkling wines, low sulfites wines and wines from withered grapes. - Wine stabilization treatments. - Wine bottle aging. Main chemical mechanisms. Role of oxygen. Evolution of mouthfeel and formation of the aging ‘bouquet’ - Wine defects, prevention and cure.
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MM: Laboratorio
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- Odor characters of metabolites associated with osmotic stress, biological oxidation, Brettanomyces spoilage, faulty packaging materials - Spectrophotometric and electrochemical methods for process control in the winery - Analytical evaluation of white grape quality - Analytical evaluation of red grape quality - Oxygen management during winemaking and at bottling - Winery visit

Assessment methods and criteria

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MM: Teoria
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Oral exam to verify knowledge of the topics discussed during theoretical and practical classes. Exam results are given in fractions of thirty. No distinction will be made between students attending/non attending classes
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MM: Laboratorio
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The topics of this course are discussed during the oral exam of Enology II

Reference books
Activity Author Title Publisher Year ISBN Note
Teoria Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Teoria Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5
Laboratorio Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Laboratorio Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5
Laboratorio Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Laboratorio Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5

STUDENT MODULE EVALUATION - 2016/2017