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.
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 enrollment year.
1° Year
| Modules | Credits | TAF | SSD |
|---|
2° Year It will be activated in the A.Y. 2027/2028
| Modules | Credits | TAF | SSD |
|---|
Two modules among the following| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
Two modules among the following| Modules | Credits | TAF | SSD |
|---|
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.
Innovazioni nella gestione dei processi enologici (2026/2027)
Teaching code
4S014044
Credits
8
Coordinator
Language
English
Courses Single
AuthorizedThe teaching is organized as follows:
MANAGEMENT OF MICROBIAL FERMENTATIONS
Credits
4
Period
Periodo generico
Academic staff
Not yet assigned
Learning objectives
The ‘WINEMAKING PLANT ENGINEERING’ module will provide the knowledge necessary to best approach, in a scientific and effective manner, the problems that may arise when it is necessary to choose or analyse the operation of the machines that are part of a winemaking plant, or to optimise its overall performance or layout. The aim is therefore to provide students with an essential but comprehensive overview (physical principles of operation and technical implementation solutions) of the machines, components and plants that are commonly used for the processing, handling, storage of wine products, focusing on both technical and functional characteristics. The concepts will be supported by practical examples. The module has the educational objective to provide students with useful knowledge and conceptual approaches to: (1) understand, describe the functioning of, and choose with the right awareness, the machines, equipment and systems used in the wine industry, (2) carry out functional and economic analyses of alternative technical solutions, (3) analyse and optimise the functionality and performance of production lines, (4) provide students with some practical knowledge and calculation skills.
In the module of MANAGEMENT OF MICROBIAL FERMENTATIONS, in relation to the management of alcoholic fermentation, biochemical and molecular aspects of yeast metabolism in response to the main parameters influencing the fermentation process are addressed. In particular, the effects of nitrogen nutrition, ethanol, oxygen, and sulphites on fermentation kinetics and aroma production are examined. Additionally, the role of non-Saccharomyces yeasts in modern winemaking protocols and their usage in response to climate change and the demand for wines with more complex aromas are discussed. Finally, bacterial fermentations will be covered, with particular attention to malolactic fermentation and the environmental and nutritional factors that regulate it. Regarding these topics, the bacterial molecular response mechanisms and their metabolic implications will be discussed in detail.
