Enology 1

A.Y. 2018/2019
Overall hours
Learning objectives
Unit 1: To know the main unit operations used in Oenology technologies in terms of phenomenology, balance of matter and energy and kinetic energy. Knowing the specific language, relationships and mathematical models useful for solving numerical problems for the control of operations.
Unit 2: Knowledge of grape structure, tissues and composition. Understand the vinification conditions suitable to the grape composition and their effect on the wine properties. Learning the wine making path from grape to young wine as well as the chemical, microbial and technological factors affecting it.
Expected learning outcomes
Unit 1: Improvement of the ability to calculate and solve problems in the unit operations treated. Schematization of the main machines used in the industry and of the operating conditions of the treatments. Acquisition of linguistic and technical terms.
Unit 2: Being able to assess suitable conditions for grape must extraction based on the grape characteristics, available technology and sensory properties of wine to be produce. Student will be able to manage the fermentation yeast as well as the vinification process.
Course syllabus and organization

Single session

Lesson period
Principles and elements of enology
Course syllabus
Structure and chemical composition of grape berry. Sugars, acids, inorganic cations, polyphenols and polysaccarides of grape: characteristics, qualitative and quantitative issues and their evolution during grape ripening. Effects of harvesting conditions on wine properties. Grape must corrections. Managing of alcoholic fermentation: roles of temperature, ethanol, oxygen and assimilable nitrogen. Technology of vinification: tanks, maceration techniques, use of pomaces. Racking and press wine. White wine making: specific steps, grape pressing, clarification.
Teaching methods
Handbook of Oenology. Vol. 1 & 2Ribereau-Gayon P.; Glories Y.; Maujean A.; Dubourdieu D.WileyOnline prints the course website
Elementary operations
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Practicals: 16 hours
Lessons: 32 hours
Professor: Pagani Maria Ambrogina
Principles and elements of enology
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Practicals: 16 hours
Lessons: 32 hours
Educational website(s)
By schedule
Office (Building 21040 - entrance on side Room 4 - I floor)