Oenology II (2018/2019)

Course code
4S00151
Credits
12
Coordinator
Maurizio Ugliano
Teaching is organised as follows:
Unit Credits Academic sector Period Academic staff
TECNOLOGIE E PROCESSI ENOLOGICI 9 AGR/15-FOOD SCIENCE AND TECHNOLOGY See the unit page See the unit page
TECNOLOGIE E CONDIZIONAMENTO DEI VINI 3 AGR/15-FOOD SCIENCE AND TECHNOLOGY See the unit page See the unit page

Learning outcomes


The course is structured with two disctinct modules and is aime at providing knowledge concerning
- chemical and biochemical mechanisms taking place during winemaking
- management of the main winemaking operations and of the related control variables
- theoretical and practical aspects of wine conditioning and packaging
- laboratory and winery practices for process control

Syllabus


The course is developed across two modules. Each program is directly available at the specific webpage

Assessment methods and criteria

Achievement of the exam involves passing the two modules, each with its own examination procedures. The final mark is expressed in thirtieths and is calculated taking into account the mark of each module, normalised by the number of credits of the module itself. There are no distinctions between attending and not attending students.

Reference books
Author Title Publisher Year ISBN Note
Trapani N. Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali Enovitis 2012 978-88-90-14334-2
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