Oenology I (2019/2020)

Course code
4S00138
Credits
15
Coordinator
Maurizio Ugliano
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 I semestre Fabio Favati

Learning outcomes

OPERAZIONI UNITARIE: 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. CHIMICA ENOLOGICA 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. ANALISI SENSORIALE - 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.

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
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
Peri C e Zanoni B. Manuale di tecnologie Alimentari Voll. 1,2 3 e 4 CUSL Milano 2003 9788881322213
Pompei C. Operazioni unitarie della tecnologia alimentare CEA 2009 978-8-808-18342-2
R. P. Singh & D. R. Heldman Principi di tecnologia Alimentare Ambrosiana 2015
Carlo T. Lerici,Giovanni Lercker Principi di tecnologie alimentari CLUEB 1983 9788880915317