QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN WINE

Second cycle degree in ITALIAN FOOD AND WINE

Campus: LEGNARO (PD)

Language: English

Teaching period: First Semester

Lecturer: MATTEO MARANGON

Number of ECTS credits allocated: 8


Syllabus
Prerequisites: None. Some fundamental knowledge in grape production and wine processing will be delivered during the first part of the course
Examination methods: The final assessment will be conducted by:
a) a written examination (65%)
b) the preparation and exposition of a presentation (35%)
Course unit contents: Basic principles of Viticulture. Role of the interaction Genotype/Environment for grape quality.
Basic principles of red, white and sparkling winemaking techniques.
Sensorial analysis applied to wines. Theory and practice of wine tasting.
Typical Italian wines and their quality.
Case studies: red (e.g. Amarone, Brunello di Montalcino and super-Tuscans), white (e.g. Friuli white wines), and sparkling wines (e.g. Prosecco and Franciacorta).
Seminars by winemakers.