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
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2° Year activated in the A.Y. 2020/2021
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3° Year activated in the A.Y. 2021/2022
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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.
Oenological Plant Engineering (2021/2022)
Teaching code
4S00152
Teacher
Coordinator
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
ING-IND/25 - CHEMICAL PLANTS
Period
Primo semestre dal Oct 4, 2021 al Jan 28, 2022.
Learning outcomes
The course of “Wine Process Engineering and Winery Waste and Wastewater Management" which is the core of the technological part of the course in Viticulture and Oenology is formed of two modules: the module of “Wine process engineering (6CFU)" and the module of “Winery Waste and Wastewater Treatment (3 CFU). In the module of “Wine Process Engineering and Winery Waste and Wastewater Management" the student will receive the basic knowledge of the train of unit operation which operate in a wine making facility (destemming and crushing, press, fermentation, filtration ….) including the main operational parameters. At the end of the course the student will have acquired the basic knowledge for the understating of a typical train of unit operation and the skills and language necessary to interact with specialist of the different sectors like engineers working in design and sizing of heat exchangers.
Program
The course will be both on line and in presence (classroom).
The main topics encountered in the module of Wine Process Engineering are the following:
- Introduction to fundamental knowledge of this sector (units, transport phenomena for mass, energy and momentum, heat exchange …)
- Grapes convey and architecture of a wine making facility
- Destemming and crushing
- Press and must production
- Fermentation: technological aspects of fermentation, materials, mixing, heat exchange and temperature control
- Solid/liquid separation units (flotation, drum sieve, membranes …)
- Thermal balance and heat exchangers
- Bottling
Moreover, some technical visits at industrial facilities of the Province of Verona complete the course with practical experiences
Bibliography
Examination Methods
The final examination will consist of both a written and oral parts. The written tests will be a multiple-choice test aimed at understanding the general level of understanding of students. Both theoretical and numerical exercise will be part of the exam. The test will be made of 30 questions, each one with value +1 point (if correctly answered).
Students who will pass the written test will have an oral exam dedicated to the evaluation of the specific knowledge of the technological aspects along the train of processes.
The final evaluation will be the average of both written and oral exams.
