Oenology II - TECNOLOGIE E PROCESSI ENOLOGICI (2017/2018)



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 - 3° anno Maurizio Ugliano

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Laboratorio [Laboratorio - esercitazioni 1° turno] 1 I sem - 3° anno Maurizio Ugliano

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Laboratorio [Laboratorio - esercitazioni 2° turno] 1 I sem - 3° anno Maurizio Ugliano

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Esercitazioni 1 I sem - 3° anno Maurizio Ugliano

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Learning outcomes

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.

Syllabus

- 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.

Assessment methods and criteria

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.

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 Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Esercitazioni Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0

STUDENT MODULE EVALUATION - 2017/2018