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.

Academic calendar

The academic calendar shows the deadlines and scheduled events that are relevant to students, teaching and technical-administrative staff of the University. Public holidays and University closures are also indicated. The academic year normally begins on 1 October each year and ends on 30 September of the following year.

Academic calendar

Course calendar

The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..

Definition of lesson periods
Period From To
I semestre Oct 1, 2012 Jan 31, 2013
I semestre (solo per studenti del III anno) Nov 5, 2012 Jan 31, 2013
II semestre Mar 4, 2013 Jun 14, 2013
Exam sessions
Session From To
Sessione straordinaria Feb 4, 2013 Feb 28, 2013
Sessione estiva Jun 17, 2013 Jul 31, 2013
Sessione autunnale Sep 2, 2013 Sep 30, 2013
Degree sessions
Session From To
Sessione autunnale Oct 19, 2012 Oct 19, 2012
Sessione straordinaria Dec 17, 2012 Dec 17, 2012
Sessione invernale Mar 22, 2013 Mar 22, 2013
Sessione estiva Jul 19, 2013 Jul 19, 2013
Holidays
Period From To
Festa di Ognissanti Nov 1, 2012 Nov 1, 2012
Festa dell'Immacolata Concezione Dec 8, 2012 Dec 8, 2012
Vacanze di Natale Dec 21, 2012 Jan 6, 2013
Vacanze di Pasqua Mar 29, 2013 Apr 2, 2013
Festa della Liberazione Apr 25, 2013 Apr 25, 2013
Festa del Lavoro May 1, 2013 May 1, 2013
Festa del Santo Patrono di Verona - San Zeno May 21, 2013 May 21, 2013
Festa della Repubblica Jun 2, 2013 Jun 2, 2013
Vacanze estive Aug 9, 2013 Aug 16, 2013

Exam calendar

Exam dates and rounds are managed by the relevant Science and Engineering Teaching and Student Services Unit.
To view all the exam sessions available, please use the Exam dashboard on ESSE3.
If you forgot your login details or have problems logging in, please contact the relevant IT HelpDesk, or check the login details recovery web page.

Exam calendar

Should you have any doubts or questions, please check the Enrolment FAQs

Academic staff

B C D F G M P S T V Z

Begalli Diego

diego.begalli@univr.it +39 045 8028491

Bellin Diana

diana.bellin@univr.it 045 802 7090

Bolzonella David

david.bolzonella@univr.it 045 802 7965

Boschi Federico

federico.boschi@univr.it +39 045 802 7272
Foto Maurizio Boselli,  October 19, 2013

Boselli Maurizio

maurizio.boselli@univr.it 045 6835628

Capitello Roberta

roberta.capitello@univr.it 045 802 8488

Drago Nicola

nicola.drago@univr.it 045 802 7081

Favati Fabio

fabio.favati@univr.it +39 045 802 7919

Felis Giovanna

giovanna.felis@univr.it +390456835627

Gaeta Davide Nicola Vincenzo

davide.gaeta@univr.it 045 683 5632

Guantieri Valeria

valeria.guantieri@univr.it 045/6835625

Guerriero Massimo

massimo.guerriero@univr.it

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Mori Nicola

nicola.mori@univr.it 045 683 5628

Pandolfini Tiziana

tiziana.pandolfini@univr.it 045 802 7918

Pezzotti Mario

mario.pezzotti@univr.it +39045 802 7951

Polverari Annalisa

annalisa.polverari@univr.it 045 6835629

Simonato Barbara

barbara.simonato@univr.it +39 045 802 7832; Lab. 7960

Speghini Adolfo

adolfo.speghini@univr.it +39 045 8027900

Tornielli Giovanni Battista

giovannibattista.tornielli@univr.it 045 6835623

Torriani Sandra

sandra.torriani@univr.it 045 802 7921

Varanini Zeno

zeno.varanini@univr.it 0458027830

Zamboni Anita

anita.zamboni@univr.it +39 045 8027901

Zuccolotto Paola

zuk@eco.unibs.it ++39-030-2988634 (presso Università degli Studi di Brescia)

Study Plan

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 enrolment year.

ModulesCreditsTAFSSD
9
B/C
AGR/11 ,AGR/12
12
B/C
AGR/15
Altre attivita' formative
6
F
-
Prova finale
3
E
-

2° Year

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

3° Year

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

12

Coordinatore

Fabio Favati

The teaching is organized as follows:

TECNOLOGIE E PROCESSI ENOLOGICI

Credits

9

Period

See the unit page

Academic staff

See the unit page

TECNOLOGIE E CONDIZIONAMENTO DEI VINI

Credits

3

Period

II sem.

Academic staff

Fabio Favati

Learning outcomes

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MM: TECNOLOGIE E PROCESSI ENOLOGICI
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 Provide students with the cognitive elements of the transformation processes of grapes and principles of different winemaking techniques.  Providing with sufficiently detailed knowledge of the technologies used in different processes of winemaking.  Deepening all those aspects needed for management of wine processes.  Provide methodological elements to operate independently and to achieve specific goals winery.  Providing with method elements to operate independently and to achieve specific wine objectives.  Implement operational knowledge and skills in relation to analysis and tests for the management of oenological processes.
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MM: TECNOLOGIE E CONDIZIONAMENTO DEI VINI
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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.

Program

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MM: TECNOLOGIE E PROCESSI ENOLOGICI
------------------------
Syllabus  Grape maturity, maturation indices, alterations of the grapes (gray mold, rot acid, etc.).  Overripe grapes: withering in withering room, late harvests, "noble rot", "ice wine".  Production technologies of wine made from overripe grapes.  Corrections of musts, membrane techniques (reverse osmosis, pervaporazione, direct osmosis, nanofiltration).  Production of musts and dumb musts, concentrated musts, grape musts, grape juice, desulfurization, rectified concentrated musts.  Must extraction processes: stemming, crushing, pressing.  Biochemistry and transformation of grape must during prefermentation.  Processes of separation and clarification of musts: sedimentation, filtration, clarification, centrifugation, flotation.  Management of alcoholic fermentation.  Fermentation to produce conventional white vinification wines , in a strong oxidant setting, in a reduced skin maceration, cold maceration, with heat treatments, cold fermentation, production of white wines from red grapes, sparkling wine production base.  Fermentation for the production of red wines: conventional red wine making (maceration, bleeding, enzyming, etc..), steeping hot flash detente, carbonic maceration.  Enzyme treatment: the chemistry of enzymatic reactions, enzymes and substrates involved, use of exogenous enzymes, enzyme stability.  Management of malolactic fermentation.  Conservation and wine aging. Redox potential and aging, evolutionary processes, role of oxygen in enhancing wine aging in barrels and casks.  Treatment of wines (corrections chemical adjuvants, clarifications, changes color, etc.).  Filtration, tangential filtration, microfiltration.  Stabilization and Preparation for bottling wines: tartaric stability, protein, colloidal, color, microbiological stability, demetalisation, etc...  Diseases, damage and deterioration of wines, preventions and treatments: chemical oxidation, microbial changes, reductions, rainfall and chemical and physical stability, vinyl phenols, ethyl phenols, cork taint, reduced, "taste of mouse, other alterations.
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MM: TECNOLOGIE E CONDIZIONAMENTO DEI VINI
------------------------
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. 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
Author Title Publishing house Year ISBN Notes
Trapani N. Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali Enovitis 2012 978-88-90-14334-2
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
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
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
Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007
Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5

Examination Methods

In order to pass the course of Oenology 2, students are required to be evaluated for each module of the exam. For each module the student wills be graded over a score of 30 points, being 18 the minimum score to pass, and the final score of the whole course will be calculated as weighted average of the two scores, taking into account the number of CFU and the received score. Final score= [(Score of Module1 x 9CFU) + (Score of Module2 x 3CFU)]/12 CFU
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Module: TECNOLOGIE E PROCESSI ENOLOGICI
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Oral examination
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Module: TECNOLOGIE E CONDIZIONAMENTO DEI VINI
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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 teacher 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.

Type D and Type F activities

Modules not yet included

Career prospects


Module/Programme news

News for students

There you will find information, resources and services useful during your time at the University (Student’s exam record, your study plan on ESSE3, Distance Learning courses, university email account, office forms, administrative procedures, etc.). You can log into MyUnivr with your GIA login details.

Graduation

For schedules, administrative requirements and notices on graduation sessions, please refer to the Graduation Sessions - Science and Engineering service.

Attendance

As stated in point 25 of the Teaching Regulations for the A.Y. 2021/2022, attendance is mandatory for practical and laboratory activities, unless otherwise determined by the Teaching Committee.
Please refer to the Crisis Unit's latest updates for the mode of teaching.

Career management


Area riservata studenti