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:
Laurea in Scienze e tecnologie viticole ed enologiche - 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
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2° Year activated in the A.Y. 2021/2022
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3° Year activated in the A.Y. 2022/2023
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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 - ANALISI SENSORIALE (2021/2022)
Teaching code
4S00138
Credits
6
Coordinator
Not yet assigned
Language
Italian
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 sensoriale
Analisi enografiche
Learning outcomes
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MM: Analisi sensoriale
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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.
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MM: Analisi enografiche
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The Enographical Analysis module aims to provide knowledge on the main wine denominations, grape varieties and enological and viticultural practices of the main wine regions of the world, with a particular focus to Italian enography.
Program
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MM: Analisi sensoriale
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- 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
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MM: Analisi enografiche
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Introduction: quality indicators and wine legislation. Main denominations of Italian wine regions. The European wine industry, with a particular focus to France. The wine industry of the world: America, Australia and South Africa. Educational activities include theoretical lessons and wine tastings.
Examination Methods
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MM: Analisi sensoriale
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Oral exam with open questions: Mean number of questions: 3 Mean number of topics: 3 Mean test time: 45 minutes
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MM: Analisi enografiche
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Written exam with open and multiple choice questions. Test time: 90 minutes. Exam results are given out of thirty. No distinction will be made between students attending/non attending classes.
