|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||
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.
The course is developed across three modules. Each program is directly available at the specific webpage
Achievement of the exam involves passing the three 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.
|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|
|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 (Edizione 1)||Ambrosiana||2015||978-88-08-18746-8|