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MECHANIZATION IN VITICULTURE AND ENOLOGY
ESTER FOPPA PEDRETTI

Seat Agraria
A.A. A.A. 2016-2017
Credits 6
Hours 54
Period 1^ semestre
Language ENG
U-gov code STA - VE W000060

Prerequisites

Basic knowledge of general mathematics, physics, viticulture and oenology.

Development of the course

The teaching method is based on ppt lectures (4 CFU) and visits to farms and wineries or workshops (2 CFU). The course material will be available during class.

Learning outcomes

Knowledge. The course enables students to acquire adequate basic knowledge of vineyard mechanization and of plant design. The machines used in the vineyard are studied in their construction and operation aspects highlighting the aspects linked to the mechanical work quality in relation to the machine settings. For plants, the construction features are defined in relation to the processes developed in order to understand the possibilities of use and control.

 

Applying knowledge and understanding. The main aim of this course is to provide the ability to identify for vineyards and wineries the most suitable work sites, making choices based on the construction characteristics of machines and plants. For machines and types of plants, the innovations of interest were reported.

 

Cross-expertise. a) Autonomy of student to identify the information useful to a proper selection of the farm machinery; b) Communication skills: clear and comprehensive transfer of information, ideas, problems and techniques to stakeholders involved in manufacturing solutions, i.e. farmers and winery managers.

 

Program

1 Presentation of the course. Design and operating characteristics of the machines used in the vineyard. Machines used for: vineyard planting; pesticide treatments; inter row management; canopy management; harvester; grape transport from the field to the winery (3CFU).

2 Winery plants: receipt of grapes; production of grape must; fermentation and winemaking; filtration, sedimentation and clarification; bottling; machines for fluids and solid transport (3 CFU).

Development of the examination

Learning evaluation methods. Oral discussion on three of the subjects listed in the teaching program.

 

Learning evaluation criteria. During the oral examination, the student will have to demonstrate: a) knowledge of technical and operational characteristics of vineyard machines; b) knowledge of biomass production technology; c) design and construction characteristics knowledge of winery plants. To pass the oral exam, the student must demonstrate an overall understanding of the content using appropriate technical terminology, and be able to deal with deductive reasoning that enables him to create links within matter, and to have a complete mastery of the subject.

 

Learning measurement criteria.  The vote is expressed in thirtieths. The examination will be considered passed with a note from 18 to 30 “cum laude”.

 

Final mark allocation criteria. The oral examination consists of three questions concerning the subjects listed in the teaching program, each of ones will count for 10 points. The degree of 30 “cum laude” is attributed when the student demonstrates complete ability of the subject.

 

Recommended reading

1.Bodria L, Pellizzi G., Piccarolo P., Meccanica agraria, 2012, Edagricole

2.Gardin G., Gaudio A., Antonel G., Simeoni P., 2006, Impiantistica enologica, Edagricole

3.Jacquet P., Capdeville C., 2007, Installazioni vinicole, vol. 1 e 2, EnoOne

Recommended readings during class

 

Tutorial session

 

By appointment

 

Courses

• C.L.T. - Scienze e Tecnologie Agrarie Curriculum VITICOLTURA ED ENOLOGIA (STA - VE)