Enology 1

The teaching is aimed to provide an in-deep knowledge of the scientific principles underlying the wine production and based on the biological, physical and chemical needed to their comprehension. More specifically, Oenology 1 is aimed to provide the knowledge to successfully effect the transformation of grape into wine in a winery. The lectures will provide the formation needed to know and manage the machines used in the winemaking chain as well as the physical, biological and chemical phenomena involved with it, in order to understand the role of each process step and its effect on the product characteristics. The training activities applied for solving problems related mass balance, energy balance and kinetics, will reinforce the specific calculation ability. Moreover, the teaching will provide fundamentals to understand the special production techniques needed to obtain wine with peculiar sensory properties and described in the next teaching course Oenology 2.

In the end of the course the student shall know the composition of ripe and ripening grape, as well as the role of each grape constituent on the final properties of wine. Moreover, the student shall know the effects of the grape harvest, transport and wine making on the constituents of grape, must and wine as well as on the sensory properties. Students shall be able to lead the alcoholic fermentation and the variables affecting it. Moreover, he/she shall know and size the machines used in the winery a well as to understand their working principle and the effect on the final product. The student shall acquire suitable technical language properties.
The student will be able to size the wine making machines and their mass and energy balances. The student shall be able to describe the sensory properties of wine, to qualitatively assess them, and to use those data to tune the production process. The student shall be able to participate consistently to the wine making, as well as to make choices in agreement with the expected result. Finally, the student shall be able to attend the compulsory factory internship provided in the end of the course as fully aware of the assigned activities, correctly performing them as well as adopting a critical and rational approach. The student shall be able to write down a technical report concerning the activities carried out during the in-winery internship suitable to the final degree report.