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. 2023/2024
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3° Year activated in the A.Y. 2024/2025
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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 - Wine bottling technologies (2024/2025)
Teaching code
4S00151
Teacher
Credits
3
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Period
Semester 2 dal Mar 3, 2025 al Jun 13, 2025.
Courses Single
Authorized
To show the organization of the course that includes this module, follow this link: Course organization
Program
Introduction to the Main Problems of Conditioning and Packaging of Oenological Products Materials for Oenological Containers: Characteristics, Properties and Problems of Use An overview of the main materials used for the production of containers for oenological products, with a focus on their characteristics, properties and problems of use : - Glass - PET (Polyethylene Terephthalate) - Tetra Pak - Steel - Bag in Box - Can Types of Bottle Closures Presentation of the main closures used for wine bottles, analyzing their characteristics, properties and problems of use: - Corks of Cork - Synthetic Stoppers - Metal Stoppers - Glass Stoppers Container Sanitization Processes Examination of the sanitization processes of containers, machines and surfaces in contact with wine, including: - Implementation methods - Product type - Plant engineering - Systems CIP (Cleaning In Place) Study of problems relating to the use of detergents, sanitizers and water. Preparation of Wines for the Bottling Phase Analysis of wine preparation techniques for bottling, including: - Temperature conditioning - **Tartaric and protein stabilization - Filtration - Analysis of Filterability Indices Container Filling Technologies Study of the main production technologies filling of containers in the wine sector, with particular attention to: - Plant engineering - Characteristics - Properties - Problems of use Bottle capping, faceting and labeling phases Examination of the bottle capping, faceting and labeling phases, including: - Plant engineering - Characteristics - Properties - Problems of Using Teaching Material In addition to the suggested textbooks, teaching material will be provided during the course by the teacher to delve deeper into the various topics covered.
Bibliography
Didactic methods
Teaching is guaranteed in person. Students are strongly encouraged to attend classes. Objective of the Course The objective of the course is to provide students with fundamental knowledge relating to the conditioning of wine products, with particular attention to the interactions between container, type of closure and product. At the end of the course, students will be able to choose the most appropriate type of conditioning to ensure the maintenance of the required quality characteristics and shelf-life, taking into account the product characteristics of the product, market demands and production costs.
Learning assessment procedures
The written exam will consist of approximately 30 multiple choice questions which will cover all the topics covered during the course. The questions will be structured to test the student's ability to use and connect the knowledge acquired, organizing and applying it in a practical technical context. The objective is to promote a "practical-applicative" understanding rather than a purely "notional" knowledge.
Evaluation criteria
The evaluation will be expressed in thirtieths, with a minimum score of 18/30 to pass the exam. There are no different exam methods for students whether or not they have participated in the lessons and/or exercises.
Exam language
italiano
