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.

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:

Laurea in Scienze e tecnologie viticole ed enologiche - Enrollment from 2025/2026

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.

2° Year  activated in the A.Y. 2018/2019

ModulesCreditsTAFSSD
15
B/C
AGR/15
12
B
AGR/03
Training
6
F
-

3° Year  activated in the A.Y. 2019/2020

ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B/C
AGR/11 ,AGR/12
Prova finale
3
E
-
activated in the A.Y. 2018/2019
ModulesCreditsTAFSSD
15
B/C
AGR/15
12
B
AGR/03
Training
6
F
-
activated in the A.Y. 2019/2020
ModulesCreditsTAFSSD
12
B/C
AGR/15
12
B/C
AGR/11 ,AGR/12
Prova finale
3
E
-

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.




S Placements in companies, public or private institutions and professional associations

Teaching code

4S00138

Credits

6

Coordinator

Not yet assigned

Language

Italian

Also offered in courses:

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

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

The teaching is organized as follows:

Analisi enografiche

Credits

3

Period

II semestre

Academic staff

Mariano Francesconi

Analisi sensoriali

Credits

3

Period

II semestre

Academic staff

Maria Tiziana Lisanti

Learning outcomes

------------------------
MM: Analisi enografiche
------------------------
xxxxx
------------------------
MM: Analisi sensoriali
------------------------
The Sensory Analysis module, within the Enology I course, is aimed at learning the main sensory analysis techniques and their application in the oenological field. The students, following the activities carried out during the course (lessons and practices) will acquire the skills necessary to implement sensory analysis protocols, aimed at quality control, at product development and at the assessment of the impact of technological variables on wine quality.

Program

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MM: Analisi enografiche
------------------------
xxxxx
------------------------
MM: Analisi sensoriali
------------------------
- Introduction - Physiology of senses and sensory perception - Objectives of sensory analysis - The sensory analysis laboratory and the tasting conditions - Psychological and physiological errors - The panel: selection and training of judges - Types of sensory tests and selection of the test - The discriminant tests: execution and analysis of the results - Quantitative-descriptive sensory analysis - Sensory quality control of natural corks

Bibliography

Reference texts
Activity Author Title Publishing house Year ISBN Notes
Analisi sensoriali Meilgaard M. C., Civille G. V., & Carr B. T. Sensory evaluation technique. CRC Press 2007 0-8493-3839-5
Analisi sensoriali Jackson R. S. Wine Tasting. A professional handbook Elsevier 2002 0-12-379076-X

Examination Methods

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MM: Analisi enografiche
------------------------
xxxx
------------------------
MM: Analisi sensoriali
------------------------
.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE