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
| Modules | Credits | TAF | SSD |
|---|
2° Year activated in the A.Y. 2021/2022
| Modules | Credits | TAF | SSD |
|---|
3° Year activated in the A.Y. 2022/2023
| 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 - CHIMICA ENOLOGICA (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:
Teoria
Laboratorio [Laboratorio 1° turno]
Laboratorio [Laboratorio 2° turno]
Learning outcomes
------------------------
MM: Teoria
------------------------
The aim of this course is to provide detailed knowledge concerning chemical structure, reactivity, enological, and sensory role of the main grape and wine constituents. The practice classes deal with the most important analytical methods for winery application and their application to relevant wine chemical and biochemical transformations such as grape maturity and wine oxidation.
------------------------
MM: Laboratorio
------------------------
The purpose of this course is to illustrate, by means of practical laboratory experiences the most important analytical procedures for winery applications. Practical experiences related to the study of anthocyanin reactions as well as on the transformation induced by oxidation on wine chemical composition are also carried out.
------------------------
MM: Laboratorio
------------------------
The purpose of this course is to illustrate, by means of practical laboratory experiences the most important analytical procedures for winery applications. Practical experiences related to the study of anthocyanin reactions as well as on the transformation induced by oxidation on wine chemical composition are also carried out.
Program
------------------------
MM: Teoria
------------------------
Sugars, acids, nitrogen compounds, polyphenols, aroma compounds and precursors, metals, proteins and polysaccharides, endogenous and exogenous antioxidants. Chemical and biochemical reactions of enological interest Enzimatic reactions (intra- and extra-cellular): yeast- and bacteria-derived enzymes, polyphenol oxidase, laccase, pectinase, glycosidase, esterase, C-S lyase Acid hydrolysis reactions Oxidative reactions Redox equilibria Colloidal phenomena and precipitations
------------------------
MM: Laboratorio
------------------------
In particular, the following aspects are discussed Analysis of total phenolics by means of spectrophotometric methods Analysis of color Analysis of tannins Reactions of anthocyanins Analysis of free and total sulfur dioxide Study of oxygen reaction during wine conservation Study of oxidation-related modification of sulfur dioxide, phenolics, and color Stoichiometric calculations for winery applications
------------------------
MM: Laboratorio
------------------------
In particular, the following aspects are discussed Analysis of total phenolics by means of spectrophotometric methods Analysis of color Analysis of tannins Reactions of anthocyanins Analysis of free and total sulfur dioxide Study of oxygen reaction during wine conservation Study of oxidation-related modification of sulfur dioxide, phenolics, and color Stoichiometric calculations for winery applications
Examination Methods
------------------------
MM: Teoria
------------------------
Oral exam to verify Knowledge of the topics discussed during theoretical and practical classes. Exam results are given in fractions of thirty. No distinction will be made between students attending/non attending classes.
------------------------
MM: Laboratorio
------------------------
The topics of this course are discussed during the oral exam of Enology I
------------------------
MM: Laboratorio
------------------------
The topics of this course are discussed during the oral exam of Enology I
