First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
Course unit
ENOLOGY 1
AG01102599, A.A. 2015/16

Information concerning the students who enrolled in A.Y. 2014/15

Information on the course unit
Degree course First cycle degree in
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
AG0058, Degree course structure A.Y. 2011/12, A.Y. 2015/16
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination ENOLOGY 1
Website of the academic structure http://www.unipd.it/corsi/corsi-di-laurea/corsi-di-laurea/corsi-di-laurea-agraria/scienze-e-tecnologie-viticole-ed-enolo
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2015-AG0058-000ZZ-2014-AG01102599-N0
Mandatory attendance No
Language of instruction Italian
Branch CONEGLIANO (TV)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANDREA CURIONI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 6.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 01/10/2015
End of activities 28/01/2016
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
7 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CURIONI ANDREA (Presidente)
VINCENZI SIMONE (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LOMOLINO GIOVANNA (Supplente)
PASINI GABRIELLA (Supplente)
6 Commissione a.a. 2017/18 01/12/2017 30/11/2018 CURIONI ANDREA (Presidente)
VINCENZI SIMONE (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LOMOLINO GIOVANNA (Supplente)
MARANGON MATTEO (Supplente)
PASINI GABRIELLA (Supplente)
5 Commissione a.a. 2016/17 01/12/2016 30/11/2017 VINCENZI SIMONE (Presidente)
CURIONI ANDREA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LOMOLINO GIOVANNA (Supplente)
PASINI GABRIELLA (Supplente)
4 Commissione A.A. 2015/16 01/12/2015 30/11/2016 CURIONI ANDREA (Presidente)
VINCENZI SIMONE (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LOMOLINO GIOVANNA (Supplente)
PASINI GABRIELLA (Supplente)
3 Commissione A.A. 2014/15 01/12/2014 30/11/2015 CURIONI ANDREA (Presidente)
VINCENZI SIMONE (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LOMOLINO GIOVANNA (Supplente)
PASINI GABRIELLA (Supplente)

Syllabus
Prerequisites: Knowledge required to follow the teaching refers to:
- Basics of general, inorganic and organic chemistry, biochemistry and biology.
Target skills and knowledge: Students have to reach a specific knowledge on the chemistry and the properties of the substances present in grapes and wines, on the biochemical and physical-chemical modifications occurring during the winemaking process and on their effects on wine quality.
The skills to be acquired are the ability to critically evaluate the chemical characteristics and the overall quality of grapes and wines in connection with the winemaking processes and to plan technical interventions to obtain high quality products.
Examination methods: The final exam consists of a written test containing 30 questions with multiple answers, among which the student must indicate the one or ones accurate. The 30 questions cover the entire program and will be aimed at assessing the knowledge gained and the ability to solve problems. The time allowed will be 60 minutes. In exceptional cases, if it proves necessary, the written test can be integrated with an interview.
Assessment criteria: The student competence will be evaluated considering the notions and concepts acquired and on the ability to use them for solving problems, as it will be assessed from the accuracy of the answers given to the written test and the possible interview.
Course unit contents: 1st CFU
Introduction to the course. The composition of grape, juice and wine.Simple sugars: types, origin and evolution during winemaking. Chemical properties of sugars. Sugar derivatives. The polysaccharides. Pectic substances and microbial polysaccharides: composition and structure, evolution and effects on wine. Use of enzymes.
2nd CFU
The organic acids: origin, evolution and transformations during winemaking. Titratable acidity and pH. Buffer capacity. Acidification and deacidification of musts and wines.
Tartrate precipitations. Prediction and prevention of tartrate precipitations.
3rd CFU
The phenolic compounds: types and classes (phenolic acids and derivatives, flavonoids, anthocyanins, tannins), chemical and functional properties, evolution during winemaking and wine aging. Sensorial effects of polyphenols in wine.
4th CFU
The aroma compounds: general concepts, types and classes of compounds. Origin and evolution during winemaking.
The nitrogen compounds: total nitrogen, inorganic and organic nitrogen, amino acids, biogenic amines, peptides, proteins. Effects on wine quality. Dry extract, ashes, inorganic cations and anions. Heavy metals.
5th CFU
The wine colloids. The colloidal state, colloid types, properties and behaviour. “Protective colloids”. Colloidal phenomena in winemaking. “Protein casse”, “ferric casse”, “copper casse”: mechanisms and prevention.
6th CREDIT
Gases in enology: inert gases, carbon dioxide, oxygen.
Sulphur dioxide in winemaking: chemistry, effects, toxicity. Products and methods to reduce the use of sulphur dioxide.
Wine maturation and aging: oxidation and reduction phenomena, modification of the sensorial properties.
The main organoleptic defects: nature, origin and consequences. Reduction and oxidation defects, volatile phenols, cork taint.
Planned learning activities and teaching methods: The course will be delivered through lectures, complemented by direct discussion with the students and integrated with laboratory activity on the main basic techniques of must and wine analysis.
Seminars may be also provided.
Additional notes about suggested reading: The learning material is the copy of the slides used during the lessons, which will be provided online to students through the Moodle Platform at
https://elearning.unipd.it/scuolaamv/
The use of the reference books listed below is recommended.
Textbooks (and optional supplementary readings)
  • P. Riberéau-Gayon et al., Trattato di Enologia (volumi 1 e 2).. --: Edagricole, 2007.
  • C. Flanzy, Oenologie. Paris: TEC & DOC, 1998. Cerca nel catalogo