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. 2013/2014
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3° Year activated in the A.Y. 2014/2015
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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 - CHIMICA ENOLOGICA (2013/2014)
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
Credits
4
Period
II semestre
Academic staff
Roberto Ferrarini
laboratorio
Credits
2
Period
II semestre
Academic staff
Roberto Ferrarini
Learning outcomes
- Provide the student with the basic elements of knowledge about the chemical composition of the grapes, musts and wines, on the chemistry of the transformations of a different nature: chemical, physical, enzymatic, biochemical and technological.
- Provide a basis for cultural learning with an overview of Enology and unitary process of transforming grapes and winemaking.
- Provide elements method for connecting with other basic scientific disciplines which uses the technique of Winemaking.
- Implement operational knowledge and skills in relation to analysis of oenological interest.
Program
- The composition of the grape : distribution in different organs of the grape of the different classes of substances.
- Isotopic composition.
- Grape Chemistry: organic and inorganic acids, minerals, vitamins, lipids, carbohydrates, phenolic compounds, nitrogen compounds, flavors, alterations of the grapes.
- Chemistry of Wine: effects of changes due to enzymes, microorganisms, chemical reactions; evolution of the wines.
- pH, buffering capacity, salification balance.
- Tartaric stability.
- The redox state of musts and wines.
- Metals and trace elements.
- Diseases, damage and alterations of wines, preventions and cures: vinyl phenols, ethyl phenols, cork taint, reduced taste of mice, other alterations.
- Volatile compounds: aromatic molecules derived from grapes, the yeast metabolism and from aging.
- The chemistry of enzymatic reactions: enzymes, substrates involved, use of exogenous enzymes, enzyme stability.
- Chemical modification due to microbial action: fermentation , interventions of yeast, bacteria; microbiological stability.
The colloidal state of the Wine: proteins, polysaccharides, clarification and fining.
- Stability chemistry and chemical physics of wines.
- Sulfur dioxide in Winemaking.
- Residues and additives; legal limits.
- Substances of healthy interest, wine components with anti-radical action and antioxidant polyphenols, tannins, resveratrol, piceids, etc.
- Introduction to toxicology and abiotic factor : pressor amines , urethane, etc.
- Principles of chemical analysis of musts and wines.
- Data Interpretation.
- Research of fraud.
- Chemical and chemical-physical properties of materials used in enology
Examination Methods
Oral examination
