04224 - Oenology

Learning outcomes

At the end of the course the student has the necessary knowledge to understand the major processes and factors that most influence the quality of wine products and is therefore able to operate in a critical and independent judgment.

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).
Lanati D. De Vino. Lezioni di enotecnologia (AEB).
Boulton R.B. et al. Principles and Practices of Winemaking (Springer).

Teaching methods

The course is optional and consists of 4 CFU of which 2.5 CFU are of lectures and about 1.5 CFU of laboratory practice that are conducted at the campus of Food Science (Cesena). The aim of the exercises is:
- Make the student familiar with the basic protocol of the oenological laboratory instrumentation, including safety and regulation;
- Develop a critical sense of the student in the selection of basic parameters and methods for analysis of musts and wines;
- To stimulate the student's ability to recognize the main characteristics of composition of musts and wines.

Assessment methods

The examination at the end of the course, which includes both a written test and an oral exam, aims to assess the achievement of learning objectives previously reported and verify the knowledge of the candidates and their ability to solve real winemaking problems.

Teaching tools

Teaching in classroom is supported by the use of computers and projector (ppt slides), whereas the practical exercitation will be held in laboratory.  
Besides the mandatory textbooks available at the library, the student will be provived with the syllabus of the course (pdf in italian) and articles on both technical and scientific Journals. Guided visit to production plant and seminars with expert in the field will be considered.

Office hours

See the website of Andrea Versari