31316 - Winemaking Techniques

Learning outcomes

The course provides the elements of functional and efficient vision method of various processes of transformation of grape and wine processing. At the end of the course the student will have a technical and scientific knowledge of the processes of mashing, and good practices of production and stabilization of wine. The student will be able to act critically and with autonomy of judgement to choose the most appropriate technical procedures and processing lines for specific quality objectives and grape production. The student's capacity for analysis and decision making will be stimulated through exposure of cases "studio" (i.e. decide when to harvest, pick a winemaking Protocol depending on the State of health of the grapes) useful for addressing real issues.

Course contents

Notes on the origin of the wine. Evolution of the concept of vocational nature. Wine culture. Certification and fraud.

Brief on the composition of grapes, musts and wines. Interpretation of the data.

Overview of malolactic fermentation and chemical and technological aspects.

Flowchart diagrams and examples of receiving and inspecting grapes in the cellar and wine making equipment of white, red and rosé wines.

Techniques of extraction of musts (mashing): Destemming, crushing, pressing;

Separation and clarification of musts: sedimentation, filtration, clarification, centrifugation, flotation.

Maceration and vinification techniques both traditional and innovative wine list and their influence on the composition of musts and wines. Flowcharts and use of oenological adjuvants. ' Problem solving ' approach to winemaking protocols.

Winemaking to produce white wines: white vinification conventional, strongly oxidizing environment, in a reducing environment (hyper), Cryo-maceration at a controlled temperature vinification, production of white wines from red grapes; the different styles of white wine;

Winemaking to produce red wines: red wine making conventional (maceration, salassi, enzymatic treatment, etc.), hot-steeping, flash detente, carbonic maceration, racking and pressing; the different styles of red wine

Rosé wines vinification.

Cellar practices for obtaining clarity.

Readings/Bibliography

The training material consists of the books recommended, and the material made available to the students directly to the teacher. In particular, the texts are:

-Blouin J., Peynaud E. Scienza ed Elaborazione del Vino (Eno-One).

-Ribereau-Gayon et al. Handbook of Oenology, vol 1 (Wiley)

-Boulton R.B. et al. Principles and Practices of Winemaking (Springer).

Teaching methods

6 CFU teaching consists of lectures (36 hours) and tutored practical activity, i.e exercitations (24 hours) that will be carried out at the Tebano Polo. The lessons make use of use of computer and video projector, while the exercitations will be carried out in the cellar and equipped laboratories with the aim:

-to familiarize the student with the technology commonly used in the cellar, in compliance with the safety rules in the workplace;

-to stimulate the critical sense of the student in the selection of parameters and methods for the rational vinification of musts and wines;

-develop the student's ability to adapt to different operating conditions.

In the context of practical activity the tutor will propose and emphasize teamwork, orientated to the development of the ability to solve problems using the tools available in the University (library, textbooks, web search engines etc.). In addition to the necessary textbooks available in the library, educational materials will be available in electronic format (pdf) and also recommended readings on magazines for further information and updates. Guided tours and discussions with technical experts in the industry (to be arranged subject to availability).

Assessment methods

Final of course examination, which includes a written test and a subsequent oral examination, aims to evaluate the achievement of learning objectives above and verify the acquired knowledge of the candidates and their ability to solve real problems in the wine industry. Written evidence – including open questions and multiple choices option – is assessed by a judgment that has to be positive to allow access to the oral test. The validity of the written exam exceeded is limited to calls of a single exam session. In evaluating the applicant the Commission will put attention to assess the acquisition of logico-deductive method in content. The final score will be inclusive of the written test and the oral examination. When testing is not allowed the use of supporting materials such as textbooks, notes, computer media.

Teaching tools

The lessons make use of use of computer and video projector, while the exercises will be carried out in the cellar and equipped laboratories.

In addition to the necessary textbooks available in the library, educational materials will be available in electronic format (pdf) and also recommended readings on magazines for further information and updates. Guided tours and discussions with technical experts in the industry (to be arranged subject to availability).

Office hours

See the website of Andrea Versari

See the website of Giuseppina Paola Parpinello