Unit ENOLOGY II
- Course
- Food science and technology
- Study-unit Code
- 80916606
- Curriculum
- Viticoltura e enologia
- Teacher
- Agnese Taticchi
- Teachers
-
- Agnese Taticchi
- Hours
- 54 ore - Agnese Taticchi
- CFU
- 6
- Course Regulation
- Coorte 2020
- Offered
- 2022/23
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The different winemaking techniques: principles and criteria. Processes of wine making technology applied to the production of white and red wines, sparkling wines and special wines. Conservation, stabilization and conditioning of the wine. Aging and bottling of wine
- Reference texts
- P. Ribereau-Gayon, D. Dubourdieu, B. Donèche, A. Lonvaud "Trattato di enologia I". Microbiologia del vino e vinificazioni. Edagricole, Bologna.
P. Ribereau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu "Trattato di enologia II". Chimica del vino, stabilizzazioni, trattamenti. Edagricole, Bologna.
Lecture notes - Educational objectives
- The goal is to acquire the necessary knowledge about different manufacturing diagrams on the various oenology products from the grape harvest to packaging, storage and distribution of different products, with the objective of evaluating the effects of different process variables on the quality characteristics, product and sensory and be able to plan and manage the winemaking process.
The student will be able to apply his knowledge, resulting in the following skills:
• Knowing how to plan and manage the winemaking process by appropriately selecting wine production techniques and process variables more appropriate from case to case depending on the objective.
• Knowing how to choose and apply the stabilization treatments depending on the various factors involved and to be able to manage the phases of aging and storage of different wines - Prerequisites
- The student must have a deep knowledge of the chemical composition of grapes, musts and wines, and be aware of the role of the different classes of substances on the quality and stability of wine. He must know also the fermentation processes and the basis of their management in the process of wine making, as well as the basic operations of food technology.
- Teaching methods
- Theoretical lessons and practical training; Seminars; technical excursions
- Learning verification modality
- The assessment takes place only through an oral examination which consists of an interview (with open-ended questions) in order to check the acquisition of skills related to topics in the program and understanding the many interconnections between the different operations of winemaking , the stabilization and treatments applied to wine and the quality of products. The interview can last an average of 30 minutes
- Extended program
- The grape and its maturation
The harvest, receipt and mashing the grapes
Red-winemaking: Mechanical Operations on the grapes. Transfer in the tank. Conduct of alcoholic fermentation. Conduct of maceration. Draining and pressing. Management of malolactic fermentation. Particular winemaking techniques: heat maceration and vinification with carbonic maceration, and some innovative systems.
Withe-winemaking: different techniques of vinification. Quality criteria and collection of white grapes. Extraction of the must. Racking of the must. Correction of musts. Conduct of fermentation. Maceration techniques. Oxygen Management. Processing of dry white wines in barrels.
The production of rosé wines.
The clarification and stabilization treatments
The clarification of wines
The stabilization of wines by physical processes
The aging of red wines in tanks and barrels, the phenomena of aging: The Phenomena of oxidation. The redox potential. Factors that influence the redox potential. Evolution of phenolic composition of red wines during aging. Aging of red wines in bottle. Aging of red wines in barrels. Influence of the nature of the barrel on the evolution of red wine. Limits and risks of maturing in barrels.
Overview on some special vinification: Sparkling wines. Dessert wines and fortified wines.
Bottling and packaging