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

The aim of this course is to provide, across the three modules, detailed knowledge concerning
- chemical structure, reactivity and enological role of the main grape and wine constituents, as well as of the analytical method commonly employed for their analysis.
- principles of food technology for major winemaking operations
- theory and practice of wine sensory analyses, methodologies and data treatment. Characteristics of the wine industry and of the typical wines of different winemaking Italian and international wine regions. The course includes theoretical classes as well as tastings of selected wines.

Syllabus

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

Assessment methods and criteria

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MM: ANALISI SENSORIALE
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MM: CHIMICA ENOLOGICA
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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.
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MM: OPERAZIONI UNITARIE
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------------------------ 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
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
Waterhouse, Sacks, Jeffery Understanding wine chemistry  
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