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 magistrale interateneo in Viticulture, enology and wine marketing - 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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2 insegnamenti a scelta| Modules | Credits | TAF | SSD |
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2 insegnamenti a sceltaLegend | 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 identity and typicality - WINE IDENTITY AND TIPICALITY (2021/2022)
Teaching code
4S009534
Teacher
Credits
4
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Period
Semestre unico dal Oct 18, 2021 al Feb 18, 2022.
To show the organization of the course that includes this module, follow this link: Course organization
Learning outcomes
The course aims to illustrate enological characteristics and production processes of different wine, representative of typicality and identity (varietal, geographical, technological) of enological interest. During the lessons, practical tastings will be conducted to familiarize you with the sensory aspects of the typicality and identity of the different enological models. The issue of wine faults will also be explored, in particular their role as limiting factors to the expression of identity and typicality of wines.
Program
- Wine quality and the value of the identity and typicality of wines
- Sensory defects in wines as limiting factors for the expression of identity and typicality: microbiological defects, defects of chemical origin, exogenous chemical contamination. Technological aspects of wine faults management. Technical tasting of wines representative of the main organoleptic faults.
- White and rosé vinification and the main models of typicality and identity
- Thiolic wine models. Chemical and sensory characteristics, technological aspects (with technical wine tasting)
- Terpenic wine models. Chemical and sensory characteristics, technological aspects (with technical wine tasting)
- Models of wine from neutral white grapes. Chemical and sensory characteristics, technological aspects (with technical wine tasting)
- Red vinification and the main models of typicality and identity
- Medium-bodied red wine models. Chemical and sensory characteristics, technological aspects (with technical wine tasting)
- Full-bodied red models with different phenolic profiles and destined to aging. Chemical and sensory characteristics, technological aspects (with technical wine tasting)
- Models based on special vinifications: white passito, Amarone, others. Chemical and sensory characteristics, technological aspects (with technical wine tasting)
- Winery practices for managing the typicality and identity of productions in the context of climate change.
Examination Methods
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.
