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
This information is intended exclusively for students already enrolled in this course.If you are a new student interested in enrolling, you can find information about the course of study on the course page:
Bachelor's degree in Viticultural and Oenological Science and Technology - Enrollment from 2025/2026The 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 activated in the A.Y. 2025/2026
| Modules | Credits | TAF | SSD |
|---|
3° Year It will be activated in the A.Y. 2026/2027
| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
| Modules | Credits | TAF | SSD |
|---|
| 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 I (2025/2026)
Teaching code
4S00138
Credits
15
Coordinator
Language
Italian
Courses Single
Not Authorized
The teaching is organized as follows:
ANALISI SENSORIALE ED ENOGRAFICHE
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 objectives
The aim of this course is to provide, across the four 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 viticultural, enological and sensory characteristics of the main Italian and international wine-producing regions
Prerequisites and basic notions
General chemistry and organic chemistry are propaedeutic for the oenological chemistry module. Unit operations, sensory and oenographic analysis do not have propaedeutic courses.
Criteria for the composition of the final grade
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.
