Analysis of wines and vine sites in the world (2016/2017)

Course code
4S001017
Name of lecturers
Maurizio Boselli, Maurizio Ugliano
Coordinator
Maurizio Boselli
Number of ECTS credits allocated
6
Academic sector
AGR/03 - ARBORICULTURE AND FRUITCULTURE AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Language of instruction
Italian
Period
II sem. dal Mar 1, 2017 al Jun 9, 2017.

Lesson timetable

II sem.
Day Time Type Place Note
Monday 3:30 PM - 6:30 PM lesson Lecture Hall B (Lebrecht) from May 8, 2017  to May 15, 2017
Tuesday 2:30 PM - 4:30 PM lesson Lecture Hall B (Lebrecht)  
Wednesday 2:30 PM - 5:30 PM lesson Lecture Hall B (Lebrecht) from May 3, 2017  to Jun 9, 2017

Learning outcomes

Module: Environmental analysis (3 CFU). The course introduces the study of the relationship between genotype and environment in viticulture. Studies and classifies the elements of terroir as defined in viticulture for a correct interpretation of the concept in relation to the prospects of producing wines of excellence in Italian and in the world.
Module: Enographyc analysis (3 CFU-Prof. Maurizio Ugliano). The aim of this course is to provide knowledge the characteristics of the wine industry and of the typical wines of different winemaking worldwide, with particular reference to the Italian enography. The course includes theoretical classes as well as tastings of wines from selected wine regions.

Syllabus

Module: Environmental analysis (3 CFU). Program of Study: Varietal wine or territory ones? The origin and the discovery of the territories. The reasons for the typical unplayable. Rating terroir and the choice of areas. The approaches to the notion of terroir. The explanatory factors of the link between terroir and wine. The knowledge of the climate and its relationship with the ecophysiology of the vine: macroclimate, mesoclimate and microclimate variability intra-annual and inter-annual and cyclical trends. Knowledge of soil and its relations with the ecophysiology of the vine: soil and water balance potential. Influence of terroir on grape ripening. Maturation level in phenolic compounds and aromas of red wine grapes. Ageing and aromas of white grapes. Identification of the relevant units of terroir and implementation of a set of reference parcels. Characterization and mapping of the basic territorial unit. Zoning and methods for its implementation.
Course materials: lecture notes provided by the teacher at the beginning of the course.
Reference books:
- Fregoni M., D. Schuster, A. Paoletti, 2003. Terroir Viticulture Zoning. International treaty. Phytoline Publisher.
- Vaudour E., 2003. The terroir. Definitions, characterization and protection. Edagricole, Bologna.
Module: Enographyc analysis (3 CFU-Prof. Maurizio Ugliano). General characteristics of the wine industry: quality indicators, elements of typicality and terroir.
Major Italian wine regions, production characteristics and wine tastings: Tuscany, Piedmont, Franciacorta, Trentino Alto Adige, Friuli Venezia Giulia, Campania, Sicily.
French wine industry: production characteristics and main wine styles.
Central Europe wine industry (Germany, Austria, Hungary): production characteristics and main wine styles.
American wine industry: production characteristics and main wine styles.
Australian and South-African wine industry: production characteristics and main wine styles.

Reference books
Author Title Publisher Year ISBN Note
Fregoni M., Schuster D., Paoletti A., 2003 Terroir Zonazione Viticoltura. Trattato internazionale. (Edizione 1) Phytoline, Rivoli Veronese (VR) 2003
Fregoni M. Viticoltura di qualità (Edizione 3) Tecniche nuove 2013 978-88-481-2919-0

Assessment methods and criteria

Module Environmental analysis (3 CFU): The assessment of learning outcomes includes an oral test for both attending and non-attending students. The objective of the test is to ascertain knowledge of the subjects covered by the programme. The depth and breadth of knowledge acquired and the ability to link knowledge in a systemic manner will also be assessed.
The oral test potentially covers all programme topics. The final evaluation shall be expressed in thirtieth.

Module Enographyc analysis (3 CFU-Prof. Maurizio Ugliano). Oral exam to verify knowledge of the topics discussed during theoretical classes and tasting sessions. Exam results are given in fractions of thirty. No distinction will be made between students attending/non attending classes.

STUDENT MODULE EVALUATION - 2016/2017