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.
Course calendar
The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..
| Period | From | To |
|---|---|---|
| I semestre | Oct 1, 2018 | Jan 31, 2019 |
| I semestre - 3° anno | Oct 29, 2018 | Jan 31, 2019 |
| II semestre | Mar 4, 2019 | Jun 14, 2019 |
| Session | From | To |
|---|---|---|
| Sessione invernale d'esame | Feb 1, 2019 | Feb 28, 2019 |
| Sessione estiva d'esame | Jun 17, 2019 | Jul 31, 2019 |
| Sessione autunnale d'esame | Sep 2, 2019 | Sep 30, 2019 |
| Session | From | To |
|---|---|---|
| Sessione di laurea estiva | Jul 19, 2019 | Jul 19, 2019 |
| Sessione di laurea autunnale | Nov 22, 2019 | Nov 22, 2019 |
| Sessione di laurea invernale | Mar 20, 2020 | Mar 20, 2020 |
| Period | From | To |
|---|---|---|
| Sospensione dell'attività didattica | Nov 2, 2018 | Nov 3, 2018 |
| Vacanze di Natale | Dec 24, 2018 | Jan 6, 2019 |
| Vacanze di Pasqua | Apr 19, 2019 | Apr 28, 2019 |
| Vacanze estive | Aug 5, 2019 | Aug 18, 2019 |
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.
Should you have any doubts or questions, please check the Enrolment FAQs
Academic staff
Allegro Gianluca
+39 045 802 7949
rossana.capuani@univr.it
bruno.gobbi@univr.it
lorenzo.meneghini@univr.it
chiara.nardon@univr.it
luca.pasetto@univr.it
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.
| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
1° Year
| Modules | Credits | TAF | SSD |
|---|
2° Year activated in the A.Y. 2019/2020
| Modules | Credits | TAF | SSD |
|---|
3° Year activated in the A.Y. 2020/2021
| 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.
Oenology II (2020/2021)
The teaching is organized as follows:
TECNOLOGIE E PROCESSI ENOLOGICI
Credits
9
Period
See the unit page
Academic staff
See the unit page
Learning outcomes
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. 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
The course is developed across two modules. Each program is directly available at the specific webpage
Bibliography
| 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 | |
| Ribereau-Gayon | Trattato di enologia vol I e II (Edizione 3) | Edagricole | 2007 | 88-506-4770-0 | |
| Waterhouse, Sacks, Jeffery | Understanding wine chemistry | ||||
| Jackson, Ronald | Wine Science (Edizione 3) | Elsevier | 2014 | 978-0-12-381468-5 | |
| 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 | |
| Duteurtre, B. | Champagne, dalla tradizione alla scienza | Eno-One | 978-88-88792-12-5 | ||
| Vivas, N. | Dalla quercia alla botte | Eno-One | 88-88792-01-5 | ||
| Blouin, J. | La SO2 in enologia | Eno-One | |||
| Blouin, J., Guimberteau, G. | Maturazione e maturità dell'uva | Eno-One | 88-88792-02-3 | ||
| Blouin, J., Peynaud, E. | Scienza e elaborazione del vino | Eno-One | 978-88-88792-07-1 |
Examination Methods
Achievement of the exam involves passing the two modules, each with its own examination procedures. The final mark is expressed in thirtieths and is calculated taking into account the mark of each module, normalised by the number of credits of the module itself. There are no distinctions between attending and not attending students.
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: only in this way will you be able to receive notification of all the notices from your teachers and your secretariat via email and soon also via the Univr app.
Graduation
Erasmus+ and other experiences abroad
Attendance
As stated in the Teaching Regulations for the A.Y. 2022/2023, 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.
Attachments
| Title | Info File |
|---|---|
Prospetto laboratori /esercitazioni
|
121 KB, 10/08/23 |
Career management
Student login and resources
Frequenza
Nel documento allegato sono specificati i corsi, divisi per anno, che prevedono CFU di esercitazione/laboratorio per i quali la frequenza è obbligatoria per poter essere ammessi all'esame.
