Studying at the University of Verona

Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.

This information is intended exclusively for students already enrolled in this course.
If you are a new student interested in enrolling, you can find information about the course of study on the course page:

Laurea in Scienze e tecnologie viticole ed enologiche - Enrollment from 2025/2026

The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.

2° Year  activated in the A.Y. 2015/2016

ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B
AGR/03

3° Year  activated in the A.Y. 2016/2017

ModulesCreditsTAFSSD
9
B/C
AGR/11 ,AGR/12
12
B/C
AGR/15
Altre attivita' formative
6
F
-
Prova finale
3
E
-
activated in the A.Y. 2015/2016
ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B
AGR/03
activated in the A.Y. 2016/2017
ModulesCreditsTAFSSD
9
B/C
AGR/11 ,AGR/12
12
B/C
AGR/15
Altre attivita' formative
6
F
-
Prova finale
3
E
-

Legend | Type of training activity (TTA)

TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S00151

Credits

3

Coordinator

Not yet assigned

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

To show the organization of the course that includes this module, follow this link:  Course organization

The teaching is organized as follows:

Teoria

Credits

2

Period

II sem.

Academic staff

Fabio Favati

Esercitazioni

Credits

1

Period

II sem.

Academic staff

Fabio Favati

Learning outcomes

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MM: Teoria
------------------------
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.
------------------------
MM: Esercitazioni
------------------------
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.

Program

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MM: Teoria
------------------------
- The main issues related to conditioning and packaging of wine products.
- Packaging materials: glass, PET, tetrapack, steel; technical characteristics and properties, advantages and disadvantages related to their utilization.
- Bottle closures: natural and synthetic cork, metallic screw cap closures, crown caps, glass stoppers; technical characteristics and properties, advantages and disadvantages related to their utilization.
- Cleaning and sanitation processes for wine containers: how and why. Choice and use of cleaning and sanitation chemicals, the role of water; CIP and COP technical choices.
- Wine prefilling treatments: cooling, filtration technology, filtration index.
- Filling of wine containers: description of the available equipment, properties, advantages and disadvantages, choice of the suitable equipment according to the product’s characteristics.
- The use of heat shrink capsules, collars, labels: technical characteristics, equipment, advantages and disadvantages related to different labelling techniques.
Besides the suggested textbooks, some study material might also be provided by the lecturer.
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MM: Esercitazioni
------------------------
The exercise/praactical part of the course will be devoted to solving real problems that may occur during the production. The students will be guided to find practical answers to the problems, therefore being obliged to have a global approach to the various issues and to take care of all the possible interactions that may occur within the various steps of the conditioning process and the product. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry.

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
Teoria Trapani N. Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali Enovitis 2012 978-88-90-14334-2
Teoria 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
Teoria Nardin G., Gaudio A., Antonel G., Simeoni P. Impiantistica enologica. Ciclo tecnologico di vinificazione e progettazione degli impianti Edagricole-New Business Media 2010 978-88-50-65124-5
Teoria Liberati D. I tappi sintetici in enologia ENO-ONE 2005 978-8-888-79204-0
Teoria 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
Teoria Calà P. Sciullo A. Materiali destinati al contatto con gli alimenti Chiriotti Editore 2006 88-85022-97-9
Esercitazioni Trapani N. Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali Enovitis 2012 978-88-90-14334-2
Esercitazioni 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
Esercitazioni Nardin G., Gaudio A., Antonel G., Simeoni P. Impiantistica enologica. Ciclo tecnologico di vinificazione e progettazione degli impianti Edagricole-New Business Media 2010 978-88-50-65124-5
Esercitazioni Liberati D. I tappi sintetici in enologia ENO-ONE 2005 978-8-888-79204-0
Esercitazioni 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
Esercitazioni Calà P. Sciullo A. Materiali destinati al contatto con gli alimenti Chiriotti Editore 2006 88-85022-97-9

Examination Methods

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MM: Teoria
------------------------
Oral exam - Initially the student will be asked to discuss one of the topics of the course that he considered of the utmost interest. Afterwards, the lecturer will present a practical problem that may be faced in the real working life and will evaluate how the candidate will organize and utilize the scientific and technical skills acquired during the study to highlight a possible solution to the problem. In this way the student will be oriented to study for acquiring not a mere "theoretical knowledge" but a "practical" one. The student will be graded over a score of 30 points, being 18 the minimum score to pass the exam. No different evaluation modalities are planned for students who have attended or not the theoretical and/or the practical part of the course.
------------------------
MM: Esercitazioni
------------------------
Students are not required to take a specific exam for the practical part of the course. However, the acquired knowledge and skills will be evaluated within the oral exam set for the theoretical part of the course, taking into account the students’ capability to adapt and use in the real productive world the acquired theoretical knowledge and skills.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE