Oenology I (2018/2019)

Teaching is organised as follows:
Unit Credits Academic sector Period Academic staff
ANALISI SENSORIALE 6 AGR/15-FOOD SCIENCE AND TECHNOLOGY See the unit page See the unit page
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

MM: ANALISI SENSORIALE

MM: Analisi enografiche
The aim of this course is to provide an overview of the geographical, viticultural and enological characteristics of the main wine producing regions worldwide, with a particular focus on Italian productions. The lectures include theoretical sessions as well as practical wine tasting.
MM: Analisi sensoriali
The Sensory Analysis module, within the Enology I course, is aimed at learning the main sensory analysis techniques and their application in the enological field. The students, following the activities carried out during the course (lessons and practices) will acquire the skills necessary to implement sensory analysis protocols, aimed at quality control, at product development and at the assessment of the impact of technological variables on wine quality.

MM: CHIMICA ENOLOGICA
MM: Teoria
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.
MM: Laboratorio
The purpose of this course is to illustrate, by means of practical laboratory experiences the most important analytical procedures for winery applications. Practical experiences related to the study of anthocyanin reactions as well as on the transformation induced by oxidation on wine chemical composition are also carried out.

MM: OPERAZIONI UNITARIE

MM: Teoria
Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation.

MM: Esercitazioni
Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation.

Syllabus

MM: ANALISI SENSORIALE
MM: Analisi enografiche -- General characteristics of the wine industry: quality indicators, elements of typicality and terroir
- Major Italian wine regions: production characteristics and wine tastings
- French wine industry: production characteristics and wine tastings
- Central Europe wine industry (Germany, Austria, Hungary): production characteristics and wine tastings
- Spanish wine industry: production characteristics and wine tastings
- American wine industry: production characteristics and wine tastings
- Australian and South-African wine industry: production characteristics and wine tastings
MM: Analisi sensoriali
- Introduction - Physiology of senses and sensory perception - Objectives of sensory analysis - The sensory analysis laboratory and the tasting conditions - Psychological and physiological errors - The panel: selection and training of judges - Types of sensory tests and selection of the test - The discriminant tests: execution and analysis of the results - Quantitative-descriptive sensory analysis - Sensory quality control of natural corks

MM: CHIMICA ENOLOGICA
MM: Teoria
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 and redox equilibria
- Colloidal phenomena and precipitations
MM: Laboratorio
The following aspects are discussed
- Analysis of total phenolics by means of spectrophotometric methods
- Analysis of color
- Analysis of tannins
- Reactions of anthocyanins
- Analysis of free and total sulfur dioxide
- Study of oxygen reaction during wine conservation
- Study of oxidation-related modification of sulfur dioxide, phenolics, and color
- Stoichiometric calculations for winery applications

MM: OPERAZIONI UNITARIE
MM: Teoria Classification of the unit operations. - Process formalization through symbolic models - Dimensional analysis - General definition of transport phenomena - Steady state and unsteady state mass and heat transfer - Mass and energy balance - Fundamentals of rheology - Fluid dynamics and pumps - Unit operations; milling, sedimentation, centrifugation, filtration, reverse osmosis, cristallization, evaporation, drying technology. Besides the suggested textbooks, some study material might also be provided by the lecturer.
MM: Esercitazioni
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.

Assessment methods and criteria

MM: ANALISI SENSORIALE
MM: Analisi enografiche
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.

MM: Analisi sensoriali
Written exam with open questions:
Number of questions: 3
Number of topics: 3
Minimum and maximum score per question: 0-10/30
Test time: 90 minutes


MM: CHIMICA ENOLOGICA
MM: Teoria
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.
MM: Laboratorio
The topics of this course are discussed during the oral exam of Enology I

MM: OPERAZIONI UNITARIE
MM: Teoria
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.
MM: Esercitazioni
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.

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
Jackson R.S. Wine Science, Third Edition: Principles and Applications (Edizione 3) Academic Press 2008 978-0-123-73646-8
Trapani N. Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali Enovitis 2012 978-88-90-14334-2