Oenology I (2021/2022)

Course code
Academic sector

Learning outcomes

The aim of this course is to provide, across the four 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
viticultural, enological and sensory characteristics of the main Italian and international wine-producing regions