D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
The following topics are propaedeutic to the teaching: basic knowledge of inorganic and organic chemistry, biochemistry mathematics and physics.
The course consists of a balance of theoretical lectures (6 ECTS) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (3 ECTS). An e-learning course is available in parallel with the lectures. It includes the educational material organised in learning units, the materials and instructions for the classroom practicals, self-evaluation tests and results, information regarding seminars and visits.
Knowledge and understanding:
(a) adequate knowledge and understanding about the development of projects related to the production of various types of wine and other winery products, taking into account innovative technologies; (b) adequate knowledge of the technical aspects related to the official wine and vine regulations.
Applying knowledge and understanding:
(a) developing the capability of integration of information, both in horizontal way (technological, chemical, biological, and regulatory aspects involved in each unit operation) and in vertical way (reasonable sequence of unit operations along the wine production chain); (b) capability of carrying out strategies for the optimization of a technological or biotechnological process in the wine sector; (c) capability of evaluating the potentiality of innovative technologies.
(a) making judgements: capability of identify the information be needed to improve the efficiency of the processes and the quality of the winery products; (b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the wine supply chain (agronomist, engineers, biologists, chemists, nutritionists, administrators).
Introduction to oenology; history, production; grape composition, determination of the date of the harvest; acidity of the grapes and grape must; crushing and pressing of the grapes; techniques of must correction, reversed osmosis; acidification, deacidification; flow-chart of the main winemaking techiniques (2 ECTS). Technological aspects of sulfur dioxide; technological aspects of fermentation. Colloidal state and colloidal stability of the wine; elaboration of white wines; clarification, precipitation); innovative techniques for white wine elaboration (2 ECTS). Stabilization of wines, electrodialysis; elaboration of red wines; advances in red wine elaborations, carbonic maceration, ageing of wine, closure systems (1 ECTS). Defects and alterations of wines; technology of sparkling wines; essential concepts on special wines, vinegars, grappa and other popular alcoholic beverages (2 ECTS). Elements of sensory analysis of wines (1 ECTS); participation in conferences and / or trade fairs, visit to wineries and factories (1 ECTS).
Learning evaluation methods
Oral discussion on three of the subjects listed in the teaching program, one of which will be chosen by the student.
During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.
Learning evaluation criteria
The student will have to demonstrate: (a) sound knowledge of definitions and regulatory aspects of the winery products and other popular alcoholic beverages; (b) knowledge and understanding of the reasons for the technical and technological choices that characterize the process flow-sheets; (c) appropriate usage of the technical lexicon.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.
Final mark allocation criteria
The oral examination consist of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve simple problems about modifications of the process parameters or the sequence of unit operations.
Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A. – Trattato di enologia –. Vol. I e II – Ed. Edagricole, Bologna
Nardin G., Gaudio A., Antonel G., Simeoni P., Impiantistica enologica, Edagricole, Bologna
Codice Internazionale delle Pratiche Enologiche http://www.oiv.int/, pubblicazioni
All other educational material is available on the e-learning web platform.
Tuesday 11 am – 1 pm