Studying at the University of Verona

Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.

Academic calendar

The academic calendar shows the deadlines and scheduled events that are relevant to students, teaching and technical-administrative staff of the University. Public holidays and University closures are also indicated. The academic year normally begins on 1 October each year and ends on 30 September of the following year.

Academic calendar

Course calendar

The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..

Definition of lesson periods
Period From To
I semestre Oct 1, 2015 Jan 29, 2016
I sem. (solo studenti del III anno di Viti) Nov 2, 2015 Jan 29, 2016
II semestre Mar 1, 2016 Jun 10, 2016
Exam sessions
Session From To
Sessione straordinaria Appelli d'esame Feb 1, 2016 Feb 29, 2016
Sessione estiva Appelli d'esame Jun 13, 2016 Jul 29, 2016
Sessione autunnale Appelli d'esame Sep 1, 2016 Sep 30, 2016
Degree sessions
Session From To
Sess. autun. App. di Laurea L25 Nov 27, 2015 Nov 27, 2015
Sess. invern. 2016 App. di Laurea L25 Mar 18, 2016 Mar 18, 2016
Sess. estiva App. di Laurea L25 Jul 15, 2016 Jul 15, 2016
Sess. autun 2016 App. di Laurea L25 Nov 25, 2016 Nov 25, 2016
Sess. invern. 2017 App. di Laurea L25 Mar 22, 2017 Mar 22, 2017
Holidays
Period From To
Festività dell'Immacolata Concezione Dec 8, 2015 Dec 8, 2015
Vacanze di Natale Dec 23, 2015 Jan 6, 2016
Vancanze di Pasqua Mar 24, 2016 Mar 29, 2016
Anniversario della Liberazione Apr 25, 2016 Apr 25, 2016
Festa del S. Patrono S. Zeno May 21, 2016 May 21, 2016
Festa della Repubblica Jun 2, 2016 Jun 2, 2016
Vacanze Estive Aug 8, 2016 Aug 15, 2016

Exam calendar

Exam dates and rounds are managed by the relevant Science and Engineering Teaching and Student Services Unit.
To view all the exam sessions available, please use the Exam dashboard on ESSE3.
If you forgot your login details or have problems logging in, please contact the relevant IT HelpDesk, or check the login details recovery web page.

Exam calendar

Should you have any doubts or questions, please check the Enrollment FAQs

Academic staff

B C F G M P S T U V Z
BailettiLucia Irene

Bailetti Lucia Irene

Begalli Diego

symbol email diego.begalli@univr.it symbol phone-number 045 8028731

Bolzonella David

symbol email david.bolzonella@univr.it symbol phone-number 045 802 7965

Boschi Federico

symbol email federico.boschi@univr.it symbol phone-number +39 045 802 7272
Foto Maurizio Boselli,  October 19, 2013

Boselli Maurizio

symbol email maurizio.boselli@univr.it symbol phone-number 045 6835628

Capitello Roberta

symbol email roberta.capitello@univr.it symbol phone-number 045 802 8488

Favati Fabio

symbol email fabio.favati@univr.it symbol phone-number +39 045 802 7919

Felis Giovanna

symbol email giovanna.felis@univr.it symbol phone-number +390458425627

Gaeta Davide Nicola Vincenzo

symbol email davide.gaeta@univr.it symbol phone-number 045 683 5632

Guzzo Flavia

symbol email flavia.guzzo@univr.it symbol phone-number 045 802 7923

Meneghini Lorenzo

symbol email lorenzo.meneghini@univr.it

Mori Nicola

symbol email nicola.mori@univr.it symbol phone-number 045 683 5628

Pandolfini Tiziana

symbol email tiziana.pandolfini@univr.it symbol phone-number 045 802 7918

Pezzotti Mario

symbol email mario.pezzotti@univr.it symbol phone-number +39045 802 7951

Piccinelli Fabio

symbol email fabio.piccinelli@univr.it symbol phone-number +39 045 802 7097

Polverari Annalisa

symbol email annalisa.polverari@univr.it symbol phone-number 045 8425629

Speghini Adolfo

symbol email adolfo.speghini@univr.it symbol phone-number +39 045 8027900

Tornielli Giovanni Battista

symbol email giovannibattista.tornielli@univr.it symbol phone-number 045 6835623

Torriani Sandra

symbol email sandra.torriani@univr.it symbol phone-number 045 802 7921

Ugliano Maurizio

symbol email maurizio.ugliano@univr.it symbol phone-number 045 683 5626

Varanini Zeno

symbol email zeno.varanini@univr.it symbol phone-number 0458027830

Zamboni Anita

symbol email anita.zamboni@univr.it symbol phone-number +39 045 8027901

Zenoni Sara

symbol email sara.zenoni@univr.it symbol phone-number 045 802 7941

Zuccolotto Paola

symbol email zuk@eco.unibs.it symbol phone-number ++39-030-2988634 (presso Università degli Studi di Brescia)

Study Plan

The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.

2° Year  activated in the A.Y. 2016/2017

ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B
AGR/03

3° Year  activated in the A.Y. 2017/2018

ModulesCreditsTAFSSD
9
B/C
AGR/11 ,AGR/12
12
B/C
AGR/15
Other activitites
6
F
-
Prova finale
3
E
-
activated in the A.Y. 2016/2017
ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B
AGR/03
activated in the A.Y. 2017/2018
ModulesCreditsTAFSSD
9
B/C
AGR/11 ,AGR/12
12
B/C
AGR/15
Other activitites
6
F
-
Prova finale
3
E
-

Legend | Type of training activity (TTA)

TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S00151

Credits

12

Coordinator

Maurizio Ugliano

Language

Italian

The teaching is organized as follows:

TECNOLOGIE E PROCESSI ENOLOGICI

Credits

9

Period

See the unit page

Academic staff

See the unit page

TECNOLOGIE E CONDIZIONAMENTO DEI VINI

Credits

3

Period

See the unit page

Academic staff

See the unit page

Learning outcomes

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MM: TECNOLOGIE E PROCESSI ENOLOGICI
------------------------
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.
------------------------
MM: TECNOLOGIE E CONDIZIONAMENTO DEI VINI
------------------------
Aim of the course is to provide the students with the basic knowledge related to wine packaging and conditioning, with a special emphasis on the relationships among container, closure and product. At the end of the course the students should be able to choose, according to the product category and characteristics, consumers’ requests and production costs, the most suitable conditioning procedure as well as the packaging so to ensure that the required quality and shelf-life of the products. Through an active participation to the solution of practical case studies, the students will acquire the required knowledge and skills for the correct choice of suitable technical processes, containers and closures, as well as for the management of problems that may arise during the various steps of wine conditioning. 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 realize the issues related to the real life on a production line.

Program

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MM: TECNOLOGIE E PROCESSI ENOLOGICI
------------------------
- Grape ripening and its influence on the main berry components of enological interest - Must enziamtic activities - Grape harvest and its influence on wine quality - Mechanins 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 manageemnt 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: TECNOLOGIE E CONDIZIONAMENTO DEI VINI
------------------------
The main issues related to conditioning and packaging of wine products: - Packaging materials: glass, PET, tetrapack, steel; technical characteristics and properties, advantages and disadvantages related to their utilization. - Bottle closures: natural and synthetic cork, metallic screw cap closures, crown caps, glass stoppers; technical characteristics and properties, advantages and disadvantages related to their utilization. - Cleaning and sanitation processes for wine containers: how and why. Choice and use of cleaning and sanitation chemicals, the role of water; CIP and COP technical choices. - Wine prefilling treatments: cooling, filtration technology, filtration index. - Filling of wine containers: description of the available equipment, properties, advantages and disadvantages, choice of the suitable equipment according to the product’s characteristics. - The use of heat shrink capsules, collars, labels: technical characteristics, equipment, advantages and disadvantages related to different labelling techniques. Besides the suggested textbooks, some study material might also be provided by the lecturer. Part of the course (1 CFU) will be devoted to solving real problems that may occur during the production. The students will be guided to find practical answers to the problems, therefore being obliged to have a global approach to the various issues and to take care of all the possible interactions that may occur within the various steps of the conditioning process and the product. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry.

Bibliography

Reference texts
Author Title Publishing house Year ISBN Notes
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
Trapani N. Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali Enovitis 2012 978-88-90-14334-2
Mazzoleni V. (a cura di) Il sughero manuale tecnico per il corretto utilizzo dei tappi Disponibile On line http://www.amorimcorkitalia.com/img/Manuale_Tecnico_per_il_corretto_utilizzo_dei_Tappi.pdf Lucini officina d’arte grafica 2012
Nardin G., Gaudio A., Antonel G., Simeoni P. Impiantistica enologica. Ciclo tecnologico di vinificazione e progettazione degli impianti Edagricole-New Business Media 2010 978-88-50-65124-5
Liberati D. I tappi sintetici in enologia ENO-ONE 2005 978-8-888-79204-0
Mazzoleni V., Zironi R., Campisi B. Manuale d’uso sulle tecniche di tappatura delle bottiglie di vino Consorzio per l’AREA di ricerca scientifica e tecnologica di Trieste 2001
Calà P. Sciullo A. Materiali destinati al contatto con gli alimenti Chiriotti Editore 2006 88-85022-97-9

Examination Methods

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MM: TECNOLOGIE E PROCESSI ENOLOGICI
------------------------
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.
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MM: TECNOLOGIE E CONDIZIONAMENTO DEI VINI
------------------------
Oral exam - Initially the student will be asked to discuss one of the topics of the course that he considered of the utmost interest. Afterwards, the lecturer will present a practical problem that may be faced in the real working life and will evaluate how the candidate will organize and utilize the scientific and technical skills acquired during the study to highlight a possible solution to the problem. In this way the student will be oriented to study for acquiring not a mere "theoretical knowledge" but a "practical" one. The student will be graded over a score of 30 points, being 18 the minimum score to pass the exam. No different evaluation modalities are planned for students who have attended or not the theoretical and/or the practical part of the course.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE

Type D and Type F activities

Modules not yet included

Career prospects


Module/Programme news

News for students

There you will find information, resources and services useful during your time at the University (Student’s exam record, your study plan on ESSE3, Distance Learning courses, university email account, office forms, administrative procedures, etc.). You can log into MyUnivr with your GIA login details: only in this way will you be able to receive notification of all the notices from your teachers and your secretariat via email and soon also via the Univr app.

Graduation

For schedules, administrative requirements and notices on graduation sessions, please refer to the Graduation Sessions - Science and Engineering service.

Attendance

As stated in the Teaching Regulations for the A.Y. 2022/2023, attendance is mandatory for practical and laboratory activities, unless otherwise determined by the Teaching Committee.
 

Documents

Title Info File
File pdf Prospetto laboratori /esercitazioni pdf, it, 121 KB, 18/10/23

Career management


Student login and resources


Erasmus+ and other experiences abroad