|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||
TECNOLOGIE E PROCESSI ENOLOGICI The purpose of this course is to provide knowledge concerning the chemical and biochemical mechanisms taking place during winemaking, as well as on the main steps of the winemaking process and related modulating factors. In addition to discussing the major red and white winemaking protocols, the course features a section on ‘special’ winemaking procedures, including production of rosé wines, sparkling wines, low sulfites wines and wines from withered grapes. The mechanisms contributing to wine ageing and maturation will be discussed in relationship to the most recent advances in wine science. TECNOLOGIE E CONDIZIONAMENTO DEI VINI Aim of the course is to provide the students with the basic knowledge related to wine packaging and conditioning, with a special emphasis on the relationships among container, closure and product. At the end of the course the students should be able to choose, according to the product category and characteristics, consumers’ requests and production costs, the most suitable conditioning procedure as well as the packaging so to ensure that the required quality and shelf-life of the products. Through an active participation to the solution of practical case studies, the students will acquire the required knowledge and skills for the correct choice of suitable technical processes, containers and closures, as well as for the management of problems that may arise during the various steps of wine conditioning. Furthermore, participating to guided visits to wine production plants or to factories manufacturing equipment for the wine industries, the students will meet and discuss with technical specialists and will be able to realize the issues related to the real life on a production line.
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.
|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|
|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|