Oenology I (2017/2018)

Course code
4S00138
Credits
12
Coordinator
Maurizio Ugliano
Teaching is organised as follows:
Unit Credits Academic sector Period Academic staff
ANALISI SENSORIALE 3 AGR/15-FOOD SCIENCE AND TECHNOLOGY II sem. Lucia Irene Bailetti
CHIMICA ENOLOGICA 6 AGR/15-FOOD SCIENCE AND TECHNOLOGY See the unit page See the unit page
OPERAZIONI UNITARIE 3 AGR/15-FOOD SCIENCE AND TECHNOLOGY See the unit page See the unit page

Learning outcomes

Module: OPERAZIONI UNITARIE
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Through an active participation to the practical numerical exercises, students will acquire the required knowledge and skills for the correct management of the various unit operations. Furthermore, participating to guided visits to wine production plants or to factories manufacturing equipment for the wine industries, the students will meet and discuss with technical specialists and will be able to face the problems related to the management of the production processes and also of their scale-up.


Module: CHIMICA ENOLOGICA
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The aim of this course is to provide detailed knowledge concerning chemical structure, reactivity, enological, and sensory role of the main grape and wine constituents. The practice classes deal with the most important analytical methods for winery application and their application to relevant wine chemical and biochemical transformations such as grape maturity and wine oxidation.


Module: ANALISI SENSORIALE
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THEORETICAL MODULE:
The course provides the fundamental concepts of the sensory analysis discipline, correlating the quali - quantitative characterization of the sensory properties of a wine with the sequence of the operational phases of the processing process, starting from the raw material up to aging wine.

LABORATORY MODULE:
The exercise is the complement to deepen the topics covered in the theoretical module, to perform the methodology with an experimental design submitted to international standards and for a path of sensory awareness of the student.

Syllabus

Module: OPERAZIONI UNITARIE
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Students will be guided to solve real problems that may occur in the wine industry and will be guided to find practical answers by also solving numerical exercises. This will oblige the students to have a global approach to the various issues and to take care of all the possible interactions that may occur among the different components of the raw materials and the various unit operations. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry.


Module: CHIMICA ENOLOGICA
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Grape and wine constituents: chemical, sensory and technological characteristics. Sugars, acids, nitrogen compounds, polyphenols, aroma compounds and precursors, metals, proteins and polysaccharides, endogenous and exogenous antioxidants.
Chemical and biochemical reactions of enological interest
Enzimatic reactions (intra- and extra-cellular): yeast- and bacteria-derived enzymes, polyphenol oxidase, laccase, pectinase, glycosidase, esterase, C-S lyase
Acid hydrolysis reactions
Oxidative reactions
Redox equilibria
Colloidal phenomena and precipitations



Module: ANALISI SENSORIALE
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THEORETICAL MODULE:
- Introduction to sensory analysis, physiology of the senses, factors that condition assessment: psychological and physiological errors, laboratory, panel, panel leader, international standards.
- Methods for selection and training of a panel.
- The discriminating tests: triangular, comparison in pairs, duo-trio, two in five, sorting. Experimental design and processing of results.
- Descriptive tests: sensory profile, qualitative phase and quantitative phase, experimental design, data analysis (univariate and multivariate approach).
- Affective tests: required panel, preference and acceptability methods, preference maps.
- Introduction to wine defects.

LABORATORY MODULE:
- Exercise for sensory awareness and sensory training.
- Exercise on discriminating and descriptive methods. Sample evaluation drawings: sample preparation and control
- Recognition of varietal, pre-fermentation, fermentation and aging aromas; defects.
- The threshold of perception.
- Sensorial characterization of wines based on sensory descriptors
- Statement.

Assessment methods and criteria

Module: OPERAZIONI UNITARIE
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Students are not required to take a specific exam for the practical part of the course. However, the acquired knowledge and skills will be evaluated within the oral exam set for the theoretical part of the course, taking into account the students’ capability to adapt and use in the real productive world the acquired theoretical knowledge and skills.


Module: CHIMICA ENOLOGICA
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Oral exam to verify knowledge of the topics discussed during theoretical and practical classes. No distinctions to exams modalities are applied between students who have attended or not attended the classes. Exam score is attributed on a 0-30 scale.


Module: ANALISI SENSORIALE
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The exam consists of a written test, includes the resolution of type problems and questions on the entire course program.

Reference books
Author Title Publisher Year ISBN Note
Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5
SISS (ed.), Atlante Sensoriale dei prodotti alimentari, Tecniche Nuove, 2012
Pagliarini E. Valutazioni sensoriali: Aspetti teorici, pratici e metodologici, Hoepli, 2002