OENOLOGY

Description

Prerequisites: basic knowledge in food technologies Learning objectives: https://www.uniud.it/it/didattica/corsi/area-scientifica/agraria/laurea/scienze-e-tecnologie-alimentari/corso/regolamento-didattico-corso/all-B2 Contents: Overview viticulture in Italy and worldwide, the main varieties of wine grapes. Characteristics of the grape composition and evolution of different parameters during maturation. The parameters for defining the quality of grapes and their importance in winemaking. Recent analytical methods for quality control of grape phenolic in vineyard and in laboratory. The date of harvest and winemaking process. Techniques of fining, stabilization and preparation of the juice to start the fermentation. The maceration on the skins, alcoholic fermentation, management of fermentation. The main adjuvants and additives and their correct use in winemaking. The technique of oxygenation of musts and the technique to avoid oxidation. The role of yeast derivatives in the chemical, physical and sensory stability of wine. Principal techniques for stabilization and ageing of wines. Activities laboratory for performing some quality control and stability of wines; technical visits with private firms for insights on techniques of winemaking. Teaching methods: classroom lectures laboratory activities and technical visits Assessment: oral examination, open questions and specific questions on laboratory activities Readings: Trattato di Enologia vol. 1 e 2 (Traité d’Oenologie) ed. DUNOD – Paris (Edagricole-BO) Chimica Viticolo-Enologica, ed. REDA (TO) 2^ edizione 2008 OIV sito web http://www.oiv.int/oiv/cms/index course materials delivered in the classroom