First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AG01102599, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

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 6.0
Type of assessment Mark
Course unit English denomination ENOLOGY 1
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 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 of
Individual study
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 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
8 Commissione a.a. 2019/20 01/12/2019 30/11/2020 CURIONI ANDREA (Presidente)
VINCENZI SIMONE (Membro Effettivo)
7 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CURIONI ANDREA (Presidente)
VINCENZI SIMONE (Membro Effettivo)

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 different 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 and physical-chemical characteristics which determine the overall quality of grapes and wines in connection with the winemaking processes and to plan technical interventions to obtain products with the desired quality.
Examination methods: The final exam consists of a written test containing 26 questions. Some of them with multiple answers, among which the student must indicate the one or ones accurate, and others with short texts to be correctly completed with some words. The questions will 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 will be integrated with an interview. Up to 26 points will be awarded to this test. Further 0-5 points will be awarded on the basis of the results of a group work, carried out during the lecturing time, aimed at deepening a particular topic (assigned to each group by the teacher). This work must be presented in its different parts by the individual students of each group using a power point file (or similar). this will be done during the last hours of the course. The exposure of the individual student will have to last 10 minutes. The final score will be the sum of the grades obtained in the two tests. If the sum exceeds 30 points the "laude" will be attributed.
There are no other ongoing tests.
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.
Concerning the presentation of the group work the skills of organizing the presentation, the degree of correctness and of the deepening of the assigned topic, the clarity and the expositive precision and also the ability to communicate will be evaluated.
Course unit contents: Introduction to the course. The composition of grape, juice and wine. chemical changes during grape ripening.
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.
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.
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.
Aroma compounds: general concepts, types and classes of compounds. Origin and evolution during winemaking.
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.
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.
Gases in enology: inert gases, carbon dioxide, oxygen. the red-ox potentitial and its effect on wines. Oxygen behaviour an managment.
Sulphur dioxide in winemaking: chemistry, effects, toxicity. Sulphur dioxide managment. 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, using PC supports, and complemented by direct discussion with the students. lessons will be integrated with laboratory activity on the main basic techniques of must and wine analysis. At the end of the presentation of each topic online quizzes (for example trough Kahoot, or Socractive to verify the degree of attention given during the lessons can be used.
The group works on particular topics to be developed (assigned by the teacher) will be presented by the students in the last phases of the course. After each presentation all the students will be involved in the discussion.
Seminars may be also provided, in Italian and /or in Emglish.
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 (in PDF format) through the Moodle Platform at
On the same platform additional useful learning materials, indicated as "Materiale di supporto" will be inserted.
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
  • A.L. Waterhouse, G.L. Sacks and D. W. Jeffrey., Understanding Wine Chemistry. UK: Wiley, 2016.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Problem based learning
  • Working in group
  • Active quizzes for Concept Verification Tests and class discussions

Innovative teaching methods: Software or applications used
  • socractive (quiz9

Sustainable Development Goals (SDGs)
Clean Water and Sanitation Affordable and Clean Energy Responsible Consumption and Production