- Docente: Fabio Chinnici
- Credits: 5
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Viticulture and Enology (cod. 8527)
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from Feb 20, 2024 to May 21, 2024
Learning outcomes
By the end of the course, the students will:
- know the theoretical and practical basis of sparkling and dessert wine production, together with distillates, principle of distillation and brewing of beer
- acquire the ability to analyze and solve technological problems connected to those productions
- possess the ability to communicate his knowledge with appropriate terminology
- understand the importance of life-long learning process
Course contents
1. Sparkling Wines
- Introduction:
Data on world production, statistics and european framework realted to sparkling wines. The phenomena behind foam, perlage and CO2 dissolution in wines.
- Classic or Traditional Method:
Grapes choice and hervasting procedure. Base wine production: grape crushing and alcoholic fermentation. Wine blending. Secondary fermentation: Yeast choice and sugars addition, importance of yeasts lees, riddling and disgorgement. Bottling and corking.
- Autoclave (Charmat-Martinotti) method:
Grape choice and base wine production. Secondary fermentation in closed tank, isobaric filtration and bottling. Asti Method. Semi-sparkling wines.
2- Passito and Dessert Wines
- Legal framework of Passito and dessert wines
- Grape withering: raisining in the field, in "fruttaio" and in withering chambers. Modification induced in the grapes by the withering.
- Modification induced in the grape by "Noble rot"
- Flor yeasts
- Production schemes and composition of some Passito and Dessert wines: Jerez wines, Marsala, Porto, Tokaj, Sauternes, Amarone.
3- Organic and Biodinamic wines
- Legal framework
- Authorized field interventions and winery practises
- Reduction of the use of sulphites in winemaking
4 - Distillation and Distillates
- Theoretical aspects of distillation
- Distillates coming from grapes and wines: Brandy, Cognac, Grappa
- Distillates coming from other sources: Whisk(e)y, Rhum, Gin, Vodka
5- Rectified and concentrated must (MCR)
- Production of MCR; ion exchange resins.
- chemical-physical characteristics of MCR
- Concentrated must; muted must
6 - Vinegar production
- Technologies for the production of vinegar
- Vinegars with Geographical indication
Tradition balsamic vinegars and balsamic vinegar of Modena
7 - Beer Brewing
- Legal definitions and framework (homebrewing, agricultural brewers, etc)
- Beer production
Malt production: barley seed composition, starch composition, germination, drying and toasting. Pale and dark malt.
Wort production: milling, influence of water, decoction and infusion, filtration, worth boiling, hopping, whirlpool, high and low fermentation, secondary fermentation, fining/maturation and bottling.
Readings/Bibliography
Slides from the lessons, downloadable for UNIBO students from VIRTUALE (https://virtuale.unibo.it/).
Other books for personal deepening:
Handbook Of Enology : Principles, Practices And Recent Innovations Volume 1 - Chapter 31: Sparkling Wine Production- Editor V. K. Joshi, Asiatech Publishers Inc, 2011 ISBN: 818-7-680-245
F. Mencarelli, P. Tonutti. Sweet, Reinforced and Fortified Wines -
Grape Biochemistry, Technology and Vinification, 2013, Wiley ISBN 978-0-470-67224-2
ROGER BARTH, THE CHEMISTRY OF BEER -The Science in the Suds -2013, Wiley ISBN 978-1-118-67497-
Teaching methods
Apart from frontal teaching lessons, seminars will be held by consultants or researcher from other universities
Assessment methods
The course is part of a modular course entitled: ENOLOGY.
At the end of the course, a writtten test will be held, based on 17 questions with multiple choice. Each correct answer gives 2 points (o sum 34 points as a total.
Students can improve their grade via oral examination during the summer session (June and July).
Off-course students or who haven't taken the exam will be examined during the official sessions via oral exams.
During the COVID lock-down, all the exams will be held on-line by means of ZOOM or TEAMS platforms.
Teaching tools
PowerPoint slides and on-line tools provided by the IOL platform from UNIBO.
Office hours
See the website of Fabio Chinnici
SDGs
![Zero hunger](https://www.unibo.it/++resource++unibo.didattica/sdg/en/02.jpg?v=2)
![Quality education](https://www.unibo.it/++resource++unibo.didattica/sdg/en/04.jpg?v=2)
![Responsible consumption and production](https://www.unibo.it/++resource++unibo.didattica/sdg/en/12.jpg?v=2)
![Climate Action](https://www.unibo.it/++resource++unibo.didattica/sdg/en/13.jpg?v=2)
This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.