| Unit | Credits | Academic sector | Period | Academic staff |
|---|---|---|---|---|
| TECNOLOGIE E PROCESSI ENOLOGICI | 9 | AGR/15-FOOD SCIENCE AND TECHNOLOGY | See the unit page | See the unit page |
| TECNOLOGIE E CONDIZIONAMENTO DEI VINI | 3 | AGR/15-FOOD SCIENCE AND TECHNOLOGY | II semestre |
Fabio Favati
|
The course is structured with two distinct modules and is aimed at providing knowledge concerning
- chemical and biochemical mechanisms taking place during winemaking
- management of the main winemaking operations and of the related control variables in the context of red and white wine production, as well as for rosé wines, passito-style wines, sparkling and low SO2 wines
- theoretical and practical aspects of wine conditioning and packaging
- laboratory and winery practices for process control
The course is developed across two modules. Each program is directly available at the specific webpage
Achievement of the exam involves passing the two modules, each with its own examination procedures. The final mark is expressed in thirtieths and is calculated taking into account the mark of each module, normalised by the number of credits of the module itself. There are no distinctions between attending and not attending students.
| 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 | |
| Bertoldi A., Galli A. | Igiene degli alimenti e HACCP. In accordo con le disposizioni del pacchetto igiene. Modelli applicativi | EPC | 2012 | 978-8-863-1-0190-4 | |
| Mazzoleni V. (a cura di) | Il sughero manuale tecnico per il corretto utilizzo dei tappi Disponibile On line http://www.amorimcorkitalia.com/img/Manuale_Tecnico_per_il_corretto_utilizzo_dei_Tappi.pdf | Lucini officina d’arte grafica | 2012 | ||
| Liberati D. | I tappi sintetici in enologia | ENO-ONE | 2005 | 978-8-888-79204-0 | |
| Mazzoleni V., Zironi R., Campisi B. | Manuale d’uso sulle tecniche di tappatura delle bottiglie di vino | Consorzio per l’AREA di ricerca scientifica e tecnologica di Trieste | 2001 | ||
| Calà P. Sciullo A. | Materiali destinati al contatto con gli alimenti | Chiriotti Editore | 2006 | 88-85022-97-9 | |
| Ribereau-Gayon | Trattato di enologia vol I e II (Edizione 3) | Edagricole | 2007 |
