Enology 2

Unit 1: The course is designed to provide students with basic
theoretical concepts in the proper management of winemaking.
Concepts learned in preparatory courses will be largely taken
up and enriched with new information and aimed at learning
the principles of winemaking. The student will analyze the
stages involved in the production of red and white wines.
Unit 2: To provide the most suitable tools in order to apply
sensory methods and to face and solve business problems such
as wine shelf life, the comparison of new products with similar
ones already on the market, the verification of the compliance
to sensory specifications and the management of wine quality
and safety within the wine production chain.Unit 1: The course is designed to provide students with basic
theoretical concepts in the proper management of winemaking.
Concepts learned in preparatory courses will be largely taken up
and enriched with new information and aimed at learning the
principles of winemaking. The student will analyze the stages
involved in the production of red and white wines.
Unit 2: To provide the most suitable tools in order to apply
sensory methods and to face and solve business problems such
as wine shelf life, the comparison of new products with similar
ones already on the market, the verification of the compliance to
sensory specifications and the management of wine quality and
safety within the wine production chain.

Unit 1: The knowledge gained will enable the graduate to work
in Viticulture and Enology at both operational and management
in the cellars of production, interacting both with growers and
with those involved in the commercialization and marketing.
The student will be able to conduct autonomously a rational
process of managing the winemaking practices of crushing,
control and correction of the musts and their sulfidation. It will
be able to prepare the yeast for fermentation and manage the
process of fermentation. It will know how to prepare the
malolactic process and the phases of aging in steel and wood.
It will be able to perform correct practices of microbial
stabilization and packaging consistent with the type of wine.
Unit 2: A suitable knowledge is supplied to perform a sensory
session, to plan and manage a sensory laboratory, to analyse
sensory data and to communicate with all company.A suitable knowledge is supplied to perform a sensory session
and to plan and to manage an analysis laboratory, to process the
statistical data and to communicate with all company managers,
especially those involved in the wine market.