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:
Bachelor's degree in Viticultural and Oenological Science and Technology - 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. 2016/2017
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3° Year activated in the A.Y. 2017/2018
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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.
Wine production engineering and winery wastewater and waste treatment - IMPIANTISTICA ENOLOGICA (2017/2018)
Teaching code
4S02748
Teacher
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
ING-IND/25 - CHEMICAL PLANTS
Period
I sem - 3° anno dal Oct 30, 2017 al Jan 31, 2018.
To show the organization of the course that includes this module, follow this link: Course organization
Learning outcomes
The module of “Wine process engineering (6CFU)” is part of the course of “Wine Process Engineering and Winery Waste and Wastewater Management” which is the core of the technological part of the course in Viticulture and Oenology.
In this module the student will receive the basic knowledge of the train of unit operation which operate in a wine making facility (destemming and crushing, press, fermentation, filtration ….) including the main operational parameters.
At the end of the course the student will have acquired the basic knowledge for the understating of a typical train of unit operation and the skills and language necessary to interact with specialist of the different sectors like engineers working in design and sizing of heat exchangers.
Program
The main topics encountered in the module of Wine Process Engineering are the following:
- Introduction to fundamental knowledge of this sector (units, transport phenomena for mass, energy and momentum, heat exchange …)
- Grapes convey and architecture of a wine making facility
- Destemming and crushing
- Press and must production
- Fermentation: technological aspects of fermentation, materials, mixing, heat exchange and temperature control
- Solid/liquid separation units (flotation, drum sieve, membranes …)
- Thermal balance and heat exchangers
- Bottling
Beside the classroom activity also site visits will be organised at Borgo Rocca Sveva, Masi Agricola, Cà Rugate … in order to acquire some practical knowledge.
Fundamental textbooks, beside the class material, are
• “Impiantistica Enologica” di Nardin, Gaudio, Antonel, Simeoni, ed. Edagricole
• “Manuale pratico del viticoltore e del cantiniere” di Saracco et al., ed. Edagricole
• “Enologia” di Navarre C., ed. Hoepli
Examination Methods
The final examination will consist of both a written and oral parts. The written tests will be a multiple-choice test aimed at understanding the general level of understanding of students. Both theoretical and numerical exercise will be part of the exam. The test will be made of 30 questions, each one with vale +1 (if correctly answered).
Students who will pass the written test will have an oral exam dedicated to the evaluation of the specific knowledge of the technological aspects.
The final evaluation will be the average of both written and oral exams.
