First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Course unit
QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN WINE
AVP5070066, A.A. 2016/17

Information concerning the students who enrolled in A.Y. 2015/16

Information on the course unit
Degree course Second cycle degree in
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2016/17
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN WINE
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
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=2016-AV2190-000ZZ-2015-AVP5070066-N0
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in ITALIAN FOOD AND WINE

Lecturers
Teacher in charge MATTEO MARANGON AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 8.0

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
Laboratory 1.0 8 17.0 No turn
Lecture 6.0 48 102.0 No turn

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

Examination board
Board From To Members of the board
3 Commissione valida dall'a.a. 2018/19 01/12/2018 30/11/2019 MARANGON MATTEO (Presidente)
CURIONI ANDREA (Membro Effettivo)
LOMOLINO GIOVANNA (Supplente)
2 Commissione a.a. 2017/18 01/12/2017 30/11/2018 MARANGON MATTEO (Presidente)
CURIONI ANDREA (Membro Effettivo)
LOMOLINO GIOVANNA (Supplente)
1 Commissione a.a. 2016/17 01/12/2016 30/11/2017 MARANGON MATTEO (Presidente)
CURIONI ANDREA (Membro Effettivo)
LOMOLINO GIOVANNA (Supplente)

Syllabus
Prerequisites: None. Some fundamental knowledge in grape production and wine processing will be delivered during the first part of the course
Target skills and knowledge: By the end of the course, students will be able to:
1. Gain general information and discuss concepts relating to the most important Italian wines
2. Explain the production method and distinctive characteristics of some key Italian wines
3. Assess, via case studies, how the quality of different classes of Italian wines (red, whites, and sparkling) is affected by the interactions among grape quality, winemaking processing operations and tradition
4. Conduct in-depth evaluation of key wine characteristics sensorially.

The course delivery will include visits to key wine production areas and representative wineries recognized for their high quality products.
Examination methods: The final assessment will be conducted by:
a) a written examination (65%)
b) the preparation and exposition of a group presentation (35%)
Assessment criteria: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
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.
Planned learning activities and teaching methods: The course will include lectures and seminars, laboratory activities (sensorial analysis and wine tasting), and “field trips” to vineyards and wineries linked to the case studies discussed during the course.
Additional notes about suggested reading: Lecture notes, seminar and additional material used for the course will be available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php
All learning support materials required (e.g. class presentation materials, articles, textbooks etc.) will be available.
Textbooks (and optional supplementary readings)
  • Robinson, Jancis; Smart, Richard E.; Webb, Dinsmoor A.; Williams, Patrick J., <<The >>oxford companion to wineedited by Jancis Robinsonviticulture editor Richard E. Smartoenology editors A.Dinsmoor Webb, Patrick J. Williams. Oxford: Oxford University Press, 1999. available in the Agripolis library
  • Jackson, Ronald S., Wine tasting: a professional handbookRonald S. Jackson. San Diego: Academic Press, --. available in the Agripolis library
  • Jackson, Ron S., Wine scienceprinciples and applicationsRon S. Jackson. San Diego \etc.!: Academic press, --. available in the Agripolis library