Production of Special Wines
A.Y. 2022/2023
Learning objectives
The Production of special wines course belongs to the teaching domain of the Technologies of Enological Transformation area.
The main goal of Production of special wines is to provide knowledge of the wines whose production includes specific steps not included in the traditional white and red winemaking processes.
The main goal of Production of special wines is to provide knowledge of the wines whose production includes specific steps not included in the traditional white and red winemaking processes.
Expected learning outcomes
The course Production of special wines will provide the following learning outcomes and competencies:
Knowledge and understanding
At the end of the course the student will:
know the production aspects and the peculiar characteristics typically used for the production of special wines.
Ability to apply learned knowledge
At the end of the course the student will be able to:
describe the production and the main characteristics of specific special wines.
Autonomy of judgments
At the end of the course, the student should know:
the aspects needing the monitoring for the production of specific special wines;
evaluate the evolution of wine according to the applied production strategies.
Communication skills
At the end of the course, the student should know:
to use the technical terminology of special vinifications;
to communicate the aspects of the winemaking processes used for the production of special wines.
Knowledge and understanding
At the end of the course the student will:
know the production aspects and the peculiar characteristics typically used for the production of special wines.
Ability to apply learned knowledge
At the end of the course the student will be able to:
describe the production and the main characteristics of specific special wines.
Autonomy of judgments
At the end of the course, the student should know:
the aspects needing the monitoring for the production of specific special wines;
evaluate the evolution of wine according to the applied production strategies.
Communication skills
At the end of the course, the student should know:
to use the technical terminology of special vinifications;
to communicate the aspects of the winemaking processes used for the production of special wines.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Lectures will be delivered in-class in Asti, and live-streamed for students through the WebEx platform (https://unito.webex.com/meet/daniela.fracassetti). Links for classes live-streaming is available for registered students on the e-learning pages (Moodle) or on the course timetable.
If it is not possible to conduct in-room lectures the classes will be delivered using online tools through e-learning platforms.
If it is not possible to conduct in-room lectures the classes will be delivered using online tools through e-learning platforms.
Course syllabus
The Production of special wines course addresses the microbiological and technological aspects that characterize the winemaking process of special wines, paying particular attention to the most important special wines. The course considers the possible critical issues that could have an impact on the production and the characteristics of special wines.
The topics covered during the course are related to the production of:
- Traditional method and Martinotti method sparkling wines
- Lightly-sparkling or semi-sparkling wines
- Sweet wines
- Straw wines (made from grapes subjected to a dehydration process)
- White wines with maceration (orange wines)
- Ice wines
Specific case studies will be conducted on the most representative wines for each category, including Champagne, Franciacorta, Prosecco, Asti, Sforzato della Valtellina, Moscato di Scanzo, Sauternes.
Visits to wineries performing these winemaking protocols are possible to complete the understanding of specific techniques.
The topics covered during the course are related to the production of:
- Traditional method and Martinotti method sparkling wines
- Lightly-sparkling or semi-sparkling wines
- Sweet wines
- Straw wines (made from grapes subjected to a dehydration process)
- White wines with maceration (orange wines)
- Ice wines
Specific case studies will be conducted on the most representative wines for each category, including Champagne, Franciacorta, Prosecco, Asti, Sforzato della Valtellina, Moscato di Scanzo, Sauternes.
Visits to wineries performing these winemaking protocols are possible to complete the understanding of specific techniques.
Prerequisites for admission
None
Teaching methods
Teaching is provided through frontal lessons using media content (slides, videos, etc.), laboratory classes, (in presence and/or virtual) visits, seminars.
Teaching Resources
Course materials available on Moodle platform.
-Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. (2006) Handbook of Enology, The Microbiology of Wine And Vinifications, Volume 1, 2nd Edition. John Wiley and Sons, Inc., UK.
- Fabio Mencarelli, Pietro Tonutti (2013) Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification. 1st edition. John Wiley & Sons, Ltd. ISBN:9780470672242
-Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. (2006) Handbook of Enology, The Microbiology of Wine And Vinifications, Volume 1, 2nd Edition. John Wiley and Sons, Inc., UK.
- Fabio Mencarelli, Pietro Tonutti (2013) Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification. 1st edition. John Wiley & Sons, Ltd. ISBN:9780470672242
Assessment methods and Criteria
The exam will be organized in two parts:
- The first part will consist in a presentation (10 minutes) made by the student on a topic agreed upon with the teachers.
- The second part will be an oral discussion of the course topics (open questions).
The evaluation parameters will be: ability to concisely discuss about the chosen presentation topic, demonstration of acquisition of the concepts; ability to organize knowledge; correct use of the specialized vocabulary.
The grade will be expressed out of 30 points. The exam is passed with a minimum evaluation of 18/30.
- The first part will consist in a presentation (10 minutes) made by the student on a topic agreed upon with the teachers.
- The second part will be an oral discussion of the course topics (open questions).
The evaluation parameters will be: ability to concisely discuss about the chosen presentation topic, demonstration of acquisition of the concepts; ability to organize knowledge; correct use of the specialized vocabulary.
The grade will be expressed out of 30 points. The exam is passed with a minimum evaluation of 18/30.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Fracassetti Daniela
Professor(s)
Reception:
By schedule
Office (Building 21040 - entrance on side Room 4 - I floor)