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.

A.A. 2015/2016

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, 2015 Jan 29, 2016
I sem. (solo studenti del III anno di Viti) Nov 2, 2015 Jan 29, 2016
II semestre Mar 1, 2016 Jun 10, 2016
Exam sessions
Session From To
Sessione straordinaria Appelli d'esame Feb 1, 2016 Feb 29, 2016
Sessione estiva Appelli d'esame Jun 13, 2016 Jul 29, 2016
Sessione autunnale Appelli d'esame Sep 1, 2016 Sep 30, 2016
Degree sessions
Session From To
Sess. autun. App. di Laurea L25 Nov 27, 2015 Nov 27, 2015
Sess. invern. 2016 App. di Laurea L25 Mar 18, 2016 Mar 18, 2016
Sess. estiva App. di Laurea L25 Jul 15, 2016 Jul 15, 2016
Sess. autun 2016 App. di Laurea L25 Nov 25, 2016 Nov 25, 2016
Sess. invern. 2017 App. di Laurea L25 Mar 22, 2017 Mar 22, 2017
Holidays
Period From To
Festività dell'Immacolata Concezione Dec 8, 2015 Dec 8, 2015
Vacanze di Natale Dec 23, 2015 Jan 6, 2016
Vancanze di Pasqua Mar 24, 2016 Mar 29, 2016
Anniversario della Liberazione Apr 25, 2016 Apr 25, 2016
Festa del S. Patrono S. Zeno May 21, 2016 May 21, 2016
Festa della Repubblica Jun 2, 2016 Jun 2, 2016
Vacanze Estive Aug 8, 2016 Aug 15, 2016

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 F G M P S T U V Z

Begalli Diego

diego.begalli@univr.it +39 045 8028731

Bolzonella David

david.bolzonella@univr.it 045 802 7965

Boschi Federico

federico.boschi@univr.it +39 045 802 7816 - 7272 (lab.)
Foto Maurizio Boselli,  October 19, 2013

Boselli Maurizio

maurizio.boselli@univr.it 045 6835628

Capitello Roberta

roberta.capitello@univr.it 045 802 8488

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

Guzzo Flavia

flavia.guzzo@univr.it 045 802 7923

Meneghini Lorenzo

lorenzo.meneghini@univr.it

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 8027064

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

Ugliano Maurizio

maurizio.ugliano@univr.it 045 683 5626

Vandelle Elodie Genevieve Germaine

elodiegenevieve.vandelle@univr.it 0458027826

Varanini Zeno

zeno.varanini@univr.it 0458027830

Zamboni Anita

anita.zamboni@univr.it +39 045 8027901

Zenoni Sara

sara.zenoni@univr.it 045 802 7941

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
12
A
(BIO/01 ,BIO/04)
9
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)
ModulesCreditsTAFSSD
12
B/C
(AGR/15)
12
B
(AGR/03)
ModulesCreditsTAFSSD
9
B/C
(AGR/11 ,AGR/12)
12
B/C
(AGR/15)
Other activitites
6
F
-
Prova finale
3
E
(-)

1° Year

ModulesCreditsTAFSSD
12
A
(BIO/01 ,BIO/04)
9
A
(CHIM/06)
6
B
(AGR/01)
9
A/C
(MAT/05 ,SECS-S/01)

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)
Other activitites
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.




SPlacements 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

See the unit page

Academic staff

See the unit page

Learning outcomes

------------------------
MM: 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.
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MM: 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.

Program

------------------------
MM: TECNOLOGIE E PROCESSI ENOLOGICI
------------------------
- Grape ripening and its influence on the main berry components of enological interest - Must enziamtic activities - Grape harvest and its influence on wine quality - Mechanins of sulfur dioxide action - Wine aroma: nature and origin of wine aroma compounds - The management of alcoholic fermentation: Yeast metabolism and production of aroma compounds. Fermentation nutrients. Criteria for the selection of yeast strains - The production of white wine: Pre-fermentative steps. Management of pressing. Reductive and oxidative handling of grape must. The management of alcoholic fermentation. The contribution of yeast lees. Main process indicators and relative analyses. - The production of red wine: Pre-fermentative steps. Management of maceration. The management of alcoholic fermentation. Main process indicators and relative analyses. - The manageemnt of malolactic fermentation. Bacteria metabolism and production of aroma compounds. Fermentation nutrients. Criteria for the selection of bacterial strain. - Wine maturation and ageing in tank and in barrel. The contribution of oxygen - Special wines: Rosé wines, sparkling wines, low sulfites wines and wines from withered grapes. - Wine stabilization treatments. - Wine bottle aging. Main chemical mechanisms. Role of oxygen. Evolution of mouthfeel and formation of the aging ‘bouquet’ - Wine defects, prevention and cure.
------------------------
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. Through the presentation of real case stydies , 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

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.
------------------------
MM: TECNOLOGIE E PROCESSI ENOLOGICI
------------------------
Oral exam
------------------------
MM: TECNOLOGIE E CONDIZIONAMENTO DEI VINI
------------------------
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 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.

Bibliografia

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
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
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
Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5

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.

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.

Gestione carriere


Graduation


Further services

I servizi e le attività di orientamento sono pensati per fornire alle future matricole gli strumenti e le informazioni che consentano loro di compiere una scelta consapevole del corso di studi universitario.