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.
Academic calendar
The academic calendar shows the deadlines and scheduled events that are relevant to students, teaching and technical-administrative staff of the University. Public holidays and University closures are also indicated. The academic year normally begins on 1 October each year and ends on 30 September of the following year.
Course calendar
The Academic Calendar sets out the degree programme lecture and exam timetables, as well as the relevant university closure dates..
Period | From | To |
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I semestre | Oct 3, 2011 | Jan 31, 2012 |
I semestre (solo per studenti del III anno) | Nov 2, 2011 | Jan 31, 2012 |
II semestre | Mar 1, 2012 | Jun 15, 2012 |
Session | From | To |
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Sessione straordinaria | Feb 1, 2012 | Feb 29, 2012 |
Sessione estiva | Jun 18, 2012 | Jul 31, 2012 |
Sessione autunnale | Sep 3, 2012 | Sep 28, 2012 |
Session | From | To |
---|---|---|
Sessione autunnale | Oct 21, 2011 | Oct 21, 2011 |
Sessione straordinaria | Dec 19, 2011 | Dec 19, 2011 |
Sessione invernale | Mar 23, 2012 | Mar 23, 2012 |
Sessione estiva | Jul 20, 2012 | Jul 20, 2012 |
Period | From | To |
---|---|---|
Festa di Ognissanti | Nov 1, 2011 | Nov 1, 2011 |
Festa dell'Immacolata Concezione | Dec 8, 2011 | Dec 8, 2011 |
Vacanze Natalizie | Dec 22, 2011 | Jan 6, 2012 |
Vacanze Pasquali | Apr 5, 2012 | Apr 10, 2012 |
Festa della Liberazione | Apr 25, 2012 | Apr 25, 2012 |
Festa del Lavoro | May 1, 2012 | May 1, 2012 |
Festa del Patrono di Verona S. Zeno | May 21, 2012 | May 21, 2012 |
Festa della Repubblica | Jun 2, 2012 | Jun 2, 2012 |
Vacanze estive | Aug 8, 2012 | Aug 15, 2012 |
Exam calendar
Exam dates and rounds are managed by the relevant Science and Engineering Teaching and Student Services Unit.
To view all the exam sessions available, please use the Exam dashboard on ESSE3.
If you forgot your login details or have problems logging in, please contact the relevant IT HelpDesk, or check the login details recovery web page.
Should you have any doubts or questions, please check the Enrollment FAQs
Academic staff
Bailetti Lucia Irene
Boselli Maurizio
maurizio.boselli@univr.it 045 6835628Cecchi Franco
franco.cecchi@univr.it 045 802 7964 - 7965Ferrarini Roberto
roberto.ferrarini@univr.it 045/6835626Guantieri Valeria
valeria.guantieri@univr.it 045/6835625Ugolini Simone
simone.ugolini@univr.itStudy Plan
The 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 |
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2° Year activated in the A.Y. 2012/2013
Modules | Credits | TAF | SSD |
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3° Year activated in the A.Y. 2013/2014
Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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Modules | Credits | TAF | SSD |
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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 (2013/2014)
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
Credits
7
Period
I semestre
Academic staff
Roberto Ferrarini
laboratorio
Credits
2
Period
I semestre
Academic staff
Roberto Ferrarini
Learning outcomes
- Provide students with the cognitive elements of the transformation processes of grapes and principles of different winemaking techniques.
- Providing with sufficiently detailed knowledge of the technologies used in different processes of winemaking.
- Deepening all those aspects needed for management of wine processes.
- Provide methodological elements to operate independently and to achieve specific goals winery.
- Providing with method elements to operate independently and to achieve specific wine objectives.
- Implement operational knowledge and skills in relation to analysis and tests for the management of oenological processes.
Program
- Grape maturity, maturation indices, alterations of the grapes (gray mold, rot acid, etc.).
- Overripe grapes: withering in withering room, late harvests, "noble rot", "ice wine".
- Production technologies of wine made from overripe grapes.
- Corrections of musts, membrane techniques (reverse osmosis, pervaporazione, direct osmosis, nanofiltration).
- Production of musts and dumb musts, concentrated musts, grape musts, grape juice, desulfurization, rectified concentrated musts.
- Must extraction processes: stemming, crushing, pressing.
- Biochemistry and transformation of grape must during prefermentation.
- Processes of separation and clarification of musts: sedimentation, filtration, clarification, centrifugation, flotation.
- Management of alcoholic fermentation.
- Fermentation to produce conventional white vinification wines , in a strong oxidant setting, in a reduced skin maceration, cold maceration, with heat treatments, cold fermentation, production of white wines from red grapes, sparkling wine production base.
- Fermentation for the production of red wines: conventional red wine making (maceration, bleeding, enzyming, etc..), steeping hot flash detente, carbonic maceration.
- Enzyme treatment: the chemistry of enzymatic reactions, enzymes and substrates involved, use of exogenous enzymes, enzyme stability.
- Management of malolactic fermentation.
- Conservation and wine aging. Redox potential and aging, evolutionary processes, role of oxygen in enhancing wine aging in barrels and casks.
- Treatment of wines (corrections chemical adjuvants, clarifications, changes color, etc.).
- Filtration, tangential filtration, microfiltration.
- Stabilization and Preparation for bottling wines: tartaric stability, protein, colloidal, color, microbiological stability, demetalisation, etc...
- Diseases, damage and deterioration of wines, preventions and treatments: chemical oxidation, microbial changes, reductions, rainfall and chemical and physical stability, vinyl phenols, ethyl phenols, cork taint, reduced, "taste of mouse, other alterations.
Examination Methods
Oral examination
Type D and Type F activities
Modules not yet included
Career prospects
Module/Programme news
News for students
There you will find information, resources and services useful during your time at the University (Student’s exam record, your study plan on ESSE3, Distance Learning courses, university email account, office forms, administrative procedures, etc.). You can log into MyUnivr with your GIA login details: only in this way will you be able to receive notification of all the notices from your teachers and your secretariat via email and soon also via the Univr app.
Graduation
Attendance
As stated in the Teaching Regulations for the A.Y. 2022/2023, attendance is mandatory for practical and laboratory activities, unless otherwise determined by the Teaching Committee.
Documents
Title | Info File |
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Prospetto laboratori /esercitazioni | pdf, it, 121 KB, 18/10/23 |