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
WINE TASTING AND ENOGRAPHY
AVP3051943, 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
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
bring this page
with you
Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination WINE TASTING AND ENOGRAPHY
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Land, Environment, Agriculture and Forestry
E-Learning website https://elearning.unipd.it/scuolaamv/
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 GIOVANNA LOMOLINO AGR/15
Other lecturers SIMONE VINCENZI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/15 Food Sciences 6.0

Course unit organization
Period Second semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 3.0 24 51.0 No turn
Lecture 3.0 24 51.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus
Prerequisites: The student should know viticulture in general and grape varieties, winemaking technologies and the chemical composition of wines.
Target skills and knowledge: The student has to acquire knowledge on the physiology of the senses, intended as tools of analysis, and on the possibility of measuring perceptions and translating them into objective data by descriptive and discriminating tests. This knowledge will enable the student to distinguish and evaluate the wines, by filling in a panel questionnaire that shows the sight, flavou/aroma and taste descriptors and their scores. The student will also acquire knowledge on the "consumer test" to understand the level of acceptability and liking of a wine when it is proposed to the consumer.
Sensory practical approaches will be conducted in the sensory classroom during which different wines will be sampled and evaluation surveys will be set up with relative scores. The student will be able to analyze and evaluate, critically, the wines obtained in different geographical contexts, highlighting their organoleptic characteristics and correlating them with the oenological aspects.
Examination methods: The tests will be conducted in written and oral; furthermore a practical test of recognition and evaluation of wines will be provided.
Assessment criteria: The final evaluation will take into consideration the ability to deal with the topics covered by the program carried out and the ability to face and solve some sensorial problems also by the use of appropriate tests. In addition, the student will face a tasting (wine tasting analysis) of wines in which he will have to demonstrate to be able to describe the product.
Course unit contents: The course contents are divided into 6 credits, as follows:
3 CFU:
physiology of the senses; sensory analysis and the concept of perceived quality of a wine.
Consumer science; the sensory room; sensory tests (descriptive and discriminating); formulation of a panel survey with sight, olfactory and taste descriptors and their quantification. Consumer panel and panel of experts (importance of training). The contents will always relate to wine.
2 CFU:
Enography of Italian regions, European and world enography (America, South Africa, Oceania etc ...); Wine tasting card; Evaluation and analysis of wines and sparkling wines.
1 CFU:
Sensory practical approuches on different wines will be conducted.
Seminars on particular local wines will also be presented.
Planned learning activities and teaching methods: -24 hours of lessons
-24 hours of laboratory
Additional notes about suggested reading: Slides of lesson
Textbooks (and optional supplementary readings)

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

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Quality Education Industry, Innovation and Infrastructure