Unit PROCESSING OF FERMENTAGE BEVERAGES
- Course
- Food technology and biotechnology
- Study-unit Code
- 80016606
- Curriculum
- Tecnologie alimentari
- Teacher
- Agnese Taticchi
- Teachers
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- Agnese Taticchi
- Hours
- 54 ore - Agnese Taticchi
- CFU
- 6
- Course Regulation
- Coorte 2025
- Offered
- 2026/27
- Learning activities
- Caratterizzante
- Area
- Discipline delle tecnologie alimentari
- Sector
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Agro-food industry of the femented beverages.
- Reference texts
- Lecture notes of the teacher.
During the course texts will be recommended for each specific production process considered. - Educational objectives
- Provide the student with in-depth knowledge of the production chains of fermented drinks and an appropriate and updated knowledge of the main innovations in the aforementioned sector
- Prerequisites
- Basics on chemistry, physics, microbiology and main operations of food technologies
- Teaching methods
- Theoretical lessons and practical training
Seminars
Guided visits - Other information
- -
- Learning verification modality
- intermediate assessments and final verification, or oral exame.
The oral exame takes place 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 and applying the the key concepts. The interview can last an average of 30 minutes - Extended program
- Fermented beverages: general aspects and classification criteria; overview of raw materials, production processes, and chemical and microbiological transformations.
Special wines: sparkling wines and production techniques (traditional method, Charmat, Asti; Marone-Cinzano); semi-sparkling wines; wines from dried grapes (physiology of drying, noble rot, Vin Santo, and other products in this category); fortified wines (general classification, Marsala, Port, Jerez, Madeira) and aromatized wines; production processes, chemical composition, and sensory characteristics.
Vinegars: types, raw materials, biochemistry of acetic fermentation, and production technologies; balsamic vinegars.
Beer: process innovations.
Alcoholic beverages produced from other raw materials: cider; production technologies and chemical composition.
Functional beverages: classification and production technologies.
Distilled spirits: general aspects and classification; grappa: raw materials, fermentation, distillation processes, and composition. - Obiettivi Agenda 2030 per lo sviluppo sostenibile
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