Teaching code

4S00151

Credits

9

Coordinator

Not yet assigned

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Moodle Seminars 0

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

The teaching is organized as follows:

Learning outcomes

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MM: Teoria
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The purpose of this course is to provide knowledge concerning the main steps of the winemaking process and the management of the related technological variables, in relation to the chemical and biochemical mechanisms taking place during winemaking. 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: Laboratorio
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The course provides practical knowledge about major procedures of process and quality control in the wine industry.
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MM: Laboratorio
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The course provides practical knowledge about major procedures of process and quality control in the wine industry.
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MM: Esercitazioni
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The course is based on a series of workshops in which students gain ability in using sensory evaluation as a control process tool. The sensory properties of selected compounds having high odor or taste impact is evaluated, and their practical management strategies are discussed

Program

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MM: Teoria
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- Grape ripening and its influence on the main berry components of enological interest - Must enzymatic activities - Grape harvest and its influence on wine quality - Mechanisms 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 management 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.
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MM: Laboratorio
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- Evaluation of compositional characteristics of enological tannins - Classification of red wines based on their oxidative response in relationship with tannin and anthocyanin content - Evaluation of white wine instabilities - Blending operations to match product specifications
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MM: Laboratorio
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- Evaluation of compositional characteristics of enological tannins - Classification of red wines based on their oxidative response in relationship with tannin and anthocyanin content - Evaluation of white wine instabilities - Blending operations to match product specifications
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MM: Esercitazioni
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- Fermentation management in conditions of high osmotic stress: significance of ethyl acetate and Acetaldehyde and related mechanisms of formation - Reductive volatile compounds: sensory characteristics and and practical management - Management of Brettanomyces spoilage: sensory properties of 4-ethyl phenol and practical management - Enological tannins: sensory characteristics and practical management

Bibliography

Examination Methods

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MM: Teoria
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Oral exam to verify knowledge of the topics discussed during theoretical and practical classes. Exam results are given in fractions of thirty. No distinction will be made between students attending/non attending classes.
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MM: Laboratorio
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Knowledge of the presented topics will be assessed during the oral theory exam. Participation to the classes is compulsory in order to be admitted to the oral exam.
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MM: Laboratorio
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Knowledge of the presented topics will be assessed during the oral theory exam. Participation to the classes is compulsory in order to be admitted to the oral exam.
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MM: Esercitazioni
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Knowledge of the presented topics will be assessed during the oral theory exam. Participation to the classes is compulsory in order to be admitted to the oral exam.