31316 - Winemaking Techniques

Learning outcomes

The course provides the elements of functional and efficient vision method of various processes of transformation of grape and wine processing. At the end of the course the student will have a technical and scientific knowledge of the processes of mashing, and good practices of production and stabilization of wine. The student will be able to act critically and with autonomy of judgement to choose the most appropriate technical procedures and processing lines for specific quality objectives and grape production. The student's capacity for analysis and decision making will be stimulated through exposure of cases "studio" (i.e. decide when to harvest, pick a winemaking Protocol depending on the State of health of the grapes) useful for addressing real issues.

Course contents

Oenological paradigms

Notes on the origin of the wine. Evolution of the concept of vocational nature. Wine culture. Certification and fraud.

Data analysis

Brief on the composition of grapes, musts and wines. Interpretation of the data, and pills of statistics applied to the composition of grapes, musts and wines. During the course, exercises are conducted using the computer programs Excel and Draw.io (both free for students).

Overview of malolactic fermentation and chemical and technological aspects.

Introduction to winemaking

Flowchart diagrams and examples of receiving and inspecting grapes in the cellar and wine making equipment of white, red and rosé wines.

From grape to must

Techniques of extraction of musts (mashing): Destemming, crushing, pressing;

Separation and clarification of musts: sedimentation, filtration, clarification, centrifugation, flotation.

From must to wine

Maceration and vinification techniques both traditional and innovative wine list and their influence on the composition of musts and wines. Flowcharts and use of oenological adjuvants. ' Problem solving ' approach to winemaking protocols.

Winemaking to produce white wines: white vinification conventional, strongly oxidizing environment, in a reducing environment (hyper), Cryo-maceration at a controlled temperature vinification, production of white wines from red grapes; the different styles of white wine;

Winemaking to produce red wines: red wine making conventional (maceration, salassi, enzymatic treatment, etc.), hot-steeping, flash detente, carbonic maceration, racking and pressing; the different styles of red wine

Rosé wines vinification.

Wine clarification

Cellar practices for obtaining clarity.

Readings/Bibliography

The training material consists of the note taken by each and every students during the lessons, the material made available to the students directly from the teachers' website (virtuale.unibo.it) and by the following textbooks:

-Ribereau-Gayon et al. Handbook of Oenology, vol 1 (Wiley) [fundamental]

-Blouin J., Peynaud E. Scienza ed Elaborazione del Vino (Eno-One) [additional]

-Boulton R.B. et al. Principles and Practices of Winemaking (Springer) [in english].

Ask the professor for any additional sources of insights on specific topics.

Teaching methods

6 CFU teaching consists of lectures (module 1: 40 hours - prof. Versari) and tutored practical activity, i.e exercitations (module 2: 20 hours - prof. Parpinello) that will be carried out at Tebano Winemaking Station (Faenza, RA). The lessons make use of use of computer and video projector, while the exercitations will be carried out in the cellar and equipped laboratories with the aim:

-to familiarize the student with the technology commonly used in the cellar, in compliance with the safety rules in the workplace;

-to stimulate the critical sense of the student in the selection of parameters and methods for the rational vinification of musts and wines;

-develop the student's ability to adapt to different operating conditions;

- stimulate soft skills (problem solving, teamwork, self-management, flexibility, creativity, effective communication, empathy, leadership, sense of responsibility).

In the context of practical activity the tutor will propose and emphasize teamwork, orientated to the development of the ability to solve problems using the tools available in the University (library, textbooks, web search engines etc.). In addition to the necessary textbooks available in the library, educational materials will be available in electronic format (pdf) and also recommended readings on magazines for further information and updates. Guided tours and discussions with technical experts in the industry (to be arranged subject to availability).

"In view of the types of activities and teaching methods adopted, the attendance of this training activity requires all students to carry out modules 1 and 2 in e-learning mode and to participate in module 3 of specific training on safety and health in the workplace. Directions on dates and modalities of attendance of module 3 can be found in the appropriate section of the course of study website."

Assessment methods

The final examination - which includes a multiple choice test (ca. 30 minutes) and a immediately following oral test (ca. 30 min) - aims to evaluate the achievement of learning objectives above and verify the acquired knowledge of the candidates and their ability to solve real problems in the wine industry. Written test is assessed by a scoring system that has to be positive (min. 18/30) to allow access to the oral test. In evaluating the applicant the Commission will put attention to assess the acquisition of logico-deductive method in content. The final score will be inclusive of the written test and the oral examination, calculated as average (min. 18/30; max: 30L). When testing is not allowed the use of supporting materials such as textbooks, notes, computer media, unless exceptions are agreed upon in advance*.

There are 20 multiple choice quizzes and the score is +100% if correct, -100% if wrong and 0 if absent. The time available to the student for the written test is 30 minutes. No supporting materials such as: textbooks, notes, computer aids are allowed during the test. Therefore, the maximum score obtainable by providing all correct and complete answers is 30 cum laude. The test is considered passed with a minimum score of 18/30.

In order to take the test, the student must always register on AlmaEsami.

If no acceptance or refusal is expressed, the vote will be implicitly understood as accepted (silence/assent) and the teacher will proceed with the recording of the vote in accordance with the University Regulations.

Alma Exams. For any information on how to book, connect to the site: https://almaesami.unibo.it/almaesami/welcome.htm.

In the case of an Integrated Course, it should be noted that the teacher in charge is Prof. Andrea Versari, and the final grade will be the weighted average of the two courses.

*Students with disabilities can make direct contact with the lecturer to arrange the planned arrangements.

Students with DSA can contact the appropriate offices to request any arrangements (ssdd.campusromagna@unibo.it) http://www.studentidisabili.unibo.it/chi-siamo/sedi

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

The lessons make use of use of computer and video projector, while the exercises will be carried out in the cellar and equipped laboratories.

In addition to the necessary textbooks available in the library, educational materials will be available in electronic format (pdf) and also recommended readings on magazines for further information and updates. Guided tours and discussions with technical experts in the industry (to be arranged subject to availability).

Links to further information

https://g.co/kgs/65kH6aj

Office hours

See the website of Andrea Versari

See the website of Giuseppina Paola Parpinello