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.
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
oral examination
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