Unit ENOLOGY I
- Course
- Food science and technology
- Study-unit Code
- 80013206
- Curriculum
- Viticoltura e enologia
- Teacher
- Agnese Taticchi
- Teachers
-
- Agnese Taticchi
- Roberto Selvaggini (Codocenza)
- Hours
- 18 ore - Agnese Taticchi
- 36 ore (Codocenza) - Roberto Selvaggini
- 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
- Analitical evaluation techniques of the main quality and stability parameters for musts and wines
- Reference texts
- -P.Ribereau-Gayon-Y Glories-A.Maujean-D.Dubourdieu-Trattato di enologia vol. II. Chimica del vino, Stabilizzazione Trattamenti. Edagricole 2007
- C.Saracco-E.Raffo-Manuale per le analisi dei mosti e dei vini-Edizioni Agricole 1990
-Lesson notes and material distributed by the teacher - Educational objectives
- The aim of learning is to transmit the necessary knowledge about the chemical composition of the substances contained in the various components of the cluster in order to identify their effect on the quality and stability of wine. Take direct experience of the use of analytical methods related to key aspects of the quality and stability of musts and wines.
The goal of learning is also aimed at providing the prerequisites of knowledge to address the contents of the Enology II course, to critically interpret the repercussions in terms of merchandise and sensory quality , as well as the stability of the wine, in terms of operational decisions about the treatments and the operations applied during the process of winemaking
The student will be able to apply the acquired knowledge, getting to the following abilities:
• identify the suitable methods for the analysis for the qualitative assessment of the grapes, musts and wines;
• provide a critical examination of the sensory quality and stability of wines based on the analytical results obtained;
• foresee on the basis of the chemical composition the possible changes affected by different process and conservation variables, critically analyzing the effects in terms of quality - Prerequisites
- The student should have good knowledge about the general chemistry, organic and inorganic, and biochemistry of foods. It 'should also have basic knowledge about the biochemistry of fermentations, the physiology of the vine with particular reference to the phenomena related to the maturation of the fruit.
- Teaching methods
- Theoretical lessons and practical training
- Other information
- Teaching delivered in co-teaching with prof. Roberto Selvaggini
- Learning verification modality
- Oral exam:
The assessment takes place only through an oral examination which consists of an interview in order to check the acquisition of skills related to topics in the program and understanding the many interconnections between the various components of the must and wine and the quality and stability of the same. The interview can last an average of 30 minutes. - Extended program
- Chemical composition of grapes, musts and wines. chemical composition of grapes in all the constitutive parts, importance and distribution of:
-sugars
-organic acids
-polyphenols-
nitrogen compounds
-minerals and vitamins
-colloids-
enzymes
-aroma compounds
- sulfur dioxide
Analitical evaluation techniques of the main quality and stability parameters for musts and wines