Bachelor's degree in Viticultural and Oenological Science and Technology

Current year courses

Oenology II (2020/2021)

Course code: 4S00151
Credits: 12
Coordinator: Maurizio Ugliano

Links

Teaching is organised as follows:
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	Fabio Favati

Learning outcomes

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.

Syllabus

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

Assessment methods and criteria

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.

Reference books
Author	Title	Publisher	Year	ISBN	Note
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
Duteurtre, B.	Champagne, dalla tradizione alla scienza	Eno-One		978-88-88792-12-5
Vivas, N.	Dalla quercia alla botte	Eno-One		88-88792-01-5
Blouin, J.	La SO2 in enologia	Eno-One
Blouin, J., Guimberteau, G.	Maturazione e maturità dell'uva	Eno-One		88-88792-02-3
Blouin, J., Peynaud, E.	Scienza e elaborazione del vino	Eno-One		978-88-88792-07-1
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