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 |
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2° Year activated in the A.Y. 2020/2021
| Modules | Credits | TAF | SSD |
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3° Year activated in the A.Y. 2021/2022
| Modules | Credits | TAF | SSD |
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| Modules | Credits | TAF | SSD |
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| Modules | Credits | TAF | SSD |
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| Modules | Credits | TAF | SSD |
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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 I (2020/2021)
The teaching is organized as follows:
ANALISI SENSORIALE
Credits
6
Period
See the unit page
Academic staff
See the unit page
CHIMICA ENOLOGICA
Credits
6
Period
See the unit page
Academic staff
See the unit page
Learning outcomes
The aim of this course is to provide, across the three modules, detailed knowledge concerning
- chemical structure, reactivity and enological role of the main grape and wine constituents, as well as of the analytical method commonly employed for their analysis.
- principles of food technology for major winemaking operations
- theory and practice of wine sensory analyses, methodologies and data treatment. Characteristics of the wine industry and of the typical wines of different winemaking Italian and international wine regions. The course includes theoretical classes as well as tastings of selected wines.
Program
The course is developed across three modules. Each program is directly available at the specific webpage
Bibliography
| Author | Title | Publishing house | Year | ISBN | Notes |
|---|---|---|---|---|---|
| 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 | |
| Peri C e Zanoni B. | Manuale di tecnologie Alimentari Voll. 1,2 3 e 4 | CUSL Milano | 2003 | 9788881322213 | |
| Pompei C. | Operazioni unitarie della tecnologia alimentare | CEA | 2009 | 978-8-808-18342-2 | |
| R. P. Singh, D. R. Heldman | Principi di tecnologia alimentare (Edizione 1) | Ambrosiana | 2015 | 978-88-08-18746-8 | |
| Jackson, R.S. | Elementi di degustazione del vino | Eno-One | 978-88-88792-11-8 | ||
| Jackson R. S. | Wine Tasting. A professional handbook | Elsevier | 2002 | 0-12-379076-X |
Examination Methods
Achievement of the exam involves passing the three 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.
