Bachelor's degree in Viticultural and Oenological Science and Technology

Current year courses

Oenology I (2020/2021)

Course code: 4S00138
Credits: 15
Coordinator: Maurizio Ugliano

Links

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
Jackson, R.S.	Elementi di degustazione del vino	Eno-One		978-88-88792-11-8
Jackson R. S.	Wine Tasting. A professional handbook	Elsevier	2002	0-12-379076-X
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