Oenology I (2020/2021)

Course code
4S00138
Credits
15
Coordinator
Maurizio Ugliano
Teaching is organised as follows:
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 Fabio Favati

Learning outcomes

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.

Syllabus

The course is developed across three modules. Each program is directly available at the specific webpage

Assessment methods and criteria

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.

Reference books
Author Title Publisher Year ISBN Note
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