Tecnologia dei prodotti derivati dall'uva diversi dal vino (2008/2009)

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Course code
4S00236
Name of lecturer
Giuseppe Meglioli
Number of ECTS credits allocated
3
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Language of instruction
Italian
Location
VERONA
Period
I° sem. dal Oct 6, 2008 al Jan 30, 2009.

Lesson timetable

Learning outcomes

The aim is to supply an acquaintance on the main grape by-products, that are not transformed immediately into wine, but used for eventual corrections; also to illustrate products from grapes, wine or by-products that drew origin from.

Syllabus

Production techniques for: sulphited grape must, concentrated grape must, concentrated rectified grape must, enocyanin, grape juice.

Criteria for products evaluation and analysis

Systems for must desulphiting

Techniques from the complete exploitation of the by-products

Extraction of the tartaric substances

Industrial extraction of the oil from grape seeds

Production techniques for the vinegar

Concepts on the chemical composition of the vinegar

Concepts on acetic fermentation chemistry

Old and modern methods for the vinegar production

Criteria for products evaluation and analysis

Special vinegars: Balsamic vinegar from Modena, Traditional balsamic vinegar from Reggio Emilia.

Production techniques for spirits: Grappa, marc

Systems of continuous and discontinuous distillation

Criteria for products evaluation and analysis

Wine spirits: Cognac, Armagnac, Brandy

Assessment methods and criteria

oral examination

Studying