First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP3051272, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination ENOLOGY 2
Website of the academic structure
Department of reference Department of Land, Environment, Agriculture and Forestry
E-Learning website
Mandatory attendance No
Language of instruction Italian
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

Teacher in charge SIMONE VINCENZI 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 3rd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 2.0 16 34.0 No turn
Laboratory 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
7 Commissione a.a. 2019/20 01/12/2019 30/11/2020 VINCENZI SIMONE (Presidente)
CURIONI ANDREA (Membro Effettivo)
6 Commissione a.a. 2018/19 01/12/2018 30/11/2019 VINCENZI SIMONE (Presidente)
CURIONI ANDREA (Membro Effettivo)

Prerequisites: In order to understand the lessons it is advantageous to possess the base knowledge of oenological chemistry and oenological microbiology.
Target skills and knowledge: The student will acquire the knowledge on the wine stabilization (with particular attention to the modern technologies of production), the pre-fermentative techniques, the vinifications and the wine fining agents. At the end of the course the students should be able to solve the main winery’s practical issues, maintaining and improving the qualitative properties of grapes.
Examination methods: The exam will be oral. No intermediate exams will be provided.
Assessment criteria: The evaluation of the student competences will be based on the level of comprehension of the subjects treated during the course and on the ability to apply the theoric notions to a real situation.
Course unit contents: 1st credit: Course introduction, significance of physiological and technological maturity
2 credit: White wine vinification, crushing and pressing. Maceration, iper oxigenation, lees racking (static and dynamic).
3 credit: grape juice corrections and fermentation management
4 credit: Red wine vinification, malolactic fermentation, carbonic maceration
5 credit: Rosè wine production. Grape withering and management of fermentations of juice obtained from whitered grapes
6 credit: fining agents
7 credit: sparkling wine production. Charmat and Champenois methods.
8 credit: Practical experience in l ab and winery
Planned learning activities and teaching methods: The course is based on frontal lessons, using slides that will be at students disposal on the Moodle platform A part of the course will be held in laboratory in order to provide to the students also practical skills in wine analysis. The course include some seminar which focuses on specific subjects (closures, filtration, fining agents)
Additional notes about suggested reading: Slides will be at students disposal on the Moodle platform
Office hours: on demand
Textbooks (and optional supplementary readings)
  • Riberau Gayon, New Business Media. --: Edagricole, 2017.

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Case study
  • Problem solving