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 II - TECNOLOGIE E PROCESSI ENOLOGICI (2022/2023)
Teaching code
4S00151
Credits
9
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
Esercitazioni
Laboratorio [Laboratorio 1° turno]
Laboratorio [Laboratorio 2° turno]
Program
- Grape ripening and its influence on the main berry components of enological interest
- Must enzymatic activities
- Grape harvest and its influence on wine quality
- Mechanisms of sulfur dioxide action
- Wine aroma: nature and origin of wine aroma compounds
- The management of alcoholic fermentation: Yeast metabolism and production of aroma compounds. Fermentation nutrients. Criteria for the selection of yeast strains
- The production of white wine: Pre-fermentative steps. Management of pressing. Reductive and oxidative handling of grape must. The management of alcoholic fermentation. The contribution of yeast lees. Main process indicators and relative analyses.
- The production of red wine: Pre-fermentative steps. Management of maceration. The management of alcoholic fermentation. Main process indicators and relative analyses.
- The management of malolactic fermentation. Bacteria metabolism and production of aroma compounds. Fermentation nutrients. Criteria for the selection of bacterial strain.
- Wine maturation and ageing in tank and in barrel. The contribution of oxygen
- Special wines: Rosé wines, sparkling wines, low sulfites wines and wines from withered grapes.
- Wine stabilization treatments.
- Wine bottle aging. Main chemical mechanisms. Role of oxygen. Evolution of mouthfeel and formation of the aging ‘bouquet’
- Wine defects, prevention and cure.
The course includes classroom lessons, classroom practice and laboratory exercises, according to the programs indicated in the respective web pages
Didactic methods
Lessons will be delivered exclusively in person without any recourse to emergency online teaching methods. It will not be provided in other ways except limited to students who, due to Covid, cannot access the University, upon presentation of the relative request on the appropriate form. The delivery methods relating to this case will be decided by the teacher and may include sending the recording, organizing a lesson in streaming, sending additional material or organizing a meeting in person or remotely.
Learning assessment procedures
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. Participation to classroom and laboratory practices is compulsory in order to be admitted to the exam.
Evaluation criteria
See web pages of individual modules
Exam language
Italiano
