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: The course is finalized to provide the most suitable tools in order to apply different sensory methods and to face and solve business problems from a sensory point of view, such as wine aging, 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: The knowledge gained will enable the student to acquire expertise in the field of sensory science, more specifically, the student will be able to analyze and understand sensory problems by applyng the most appropriate methodology, to organize and perform a sensory tasting session, to plan and manage a sensory laboratory, to analyse sensory data and to communicate with all company managers, especially those involved in the wine market.