- Docente: Andrea Versari
- Credits: 4
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 0873)
Learning outcomes
Basic knowledge of winemaking process focusing on technology and
chemistry approach.
Course contents
Grape, must and wine composition. Grape maturity (technological,
phenolics, flavour). Grape must blending. Enzymes. Fermentation
(alcoholic and malolactic). Winemaking process and maceration
(white, red, rosé, champenois, charmat, beaujolais, fortified,
etc). Sulfur dioxide. Fining and storage of wine. Barriques.
Bottling and labelling. Basic wine analysis (chemistry and
sensory).
Readings/Bibliography
Blouin J., Peynaud E. Scienza ed Elaborazione del Vino. Eno-One
(2008).
Lanati D. De Vino. Lezioni di enotecnologia. AEB (2007).
Margalit Y. Elementi di Chimica del Vino. Eno-One Editrice (2005).
Teaching methods
Teaching in classroom, interaction with students, homeworks, visit to production plant and seminars with expert in the field.
Assessment methods
Test and oral examination.
Teaching tools
Computer, slides.
Office hours
See the website of Andrea Versari