Production of Special Wines
A.Y. 2024/2025
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 students 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 students 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 students 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 students 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 students 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 students 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 students 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 students 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 can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
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
White wines with maceration (orange wines)
Ice wines
Straw wines made from grapes subjected to a dehydration process (appassimento, passito wines; on-vine, off-vine, under controlled or uncontrolled conditions, sun-drying, etc.)
Fortified wines
Wines produced with biological or oxidative aging
Specific case studies will be conducted on the most representative wines for each category, including Franciacorta, Champagne, Prosecco, Asti, Sforzato della Valtellina, Amarone della Valpolicella, Moscato di Scanzo, Sauternes, Caluso Passito, Vernaccia di Oristano, Marsala, Sherry, Porto.
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
White wines with maceration (orange wines)
Ice wines
Straw wines made from grapes subjected to a dehydration process (appassimento, passito wines; on-vine, off-vine, under controlled or uncontrolled conditions, sun-drying, etc.)
Fortified wines
Wines produced with biological or oxidative aging
Specific case studies will be conducted on the most representative wines for each category, including Franciacorta, Champagne, Prosecco, Asti, Sforzato della Valtellina, Amarone della Valpolicella, Moscato di Scanzo, Sauternes, Caluso Passito, Vernaccia di Oristano, Marsala, Sherry, Porto.
Visits to wineries performing these winemaking protocols are possible to complete the understanding of specific techniques.
Prerequisites for admission
No request
Teaching methods
Teaching is provided through frontal lessons using media content (slides, videos, etc.), laboratory classes, visits, seminars.
Teaching Resources
-Course materials provided on the Moodle platform to integrate students own notes.
-Handbook of Enology, 2021. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A., Darriet P., Towey J.
-Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification, 2013.
Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Mencarelli F., Tonutti P.
-Handbook of Enology, 2021. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A., Darriet P., Towey J.
-Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification, 2013.
Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Mencarelli F., Tonutti P.
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 the findings of a scientific article (evaluation 50%); the article, chosen by each student among those concerning the production of special wines and available on Web of Science or Scopus databases, needs to be agreed upon with the teachers via email by the end of the registration period for each exam date;
the second part will be an oral discussion of the course topics (open questions) (evaluation 50%).
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 final grade will be expressed out of 30 points. The exam is passed with a minimum evaluation of 18/30.
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
the first part will consist in a presentation (10 minutes) made by the student on the findings of a scientific article (evaluation 50%); the article, chosen by each student among those concerning the production of special wines and available on Web of Science or Scopus databases, needs to be agreed upon with the teachers via email by the end of the registration period for each exam date;
the second part will be an oral discussion of the course topics (open questions) (evaluation 50%).
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 final grade will be expressed out of 30 points. The exam is passed with a minimum evaluation of 18/30.
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Fracassetti Daniela
Shifts:
Turno
Professor:
Fracassetti DanielaProfessor(s)
Reception:
By schedule
Office (Building 21040 - entrance on side Room 4 - I floor)