Enology 2

This course, as a whole, completes the oenological knowledge introduced in Oenology 1. It equips students with an understanding of finishing techniques and the production of special wines, as well as the expertise for accurate sensory evaluation of the final product and its production intermediates. The course is divided into two modules, each with specific learning objectives.
The first module aims to provide students with fundamental theoretical concepts for the correct management of winemaking processes. Knowledge gained in prerequisite courses will be extensively reviewed and enriched with new information, all geared towards understanding the principles of winemaking. Students will delve into the stages involved in producing red, white, sparkling, and passito wines, and comprehend how and which chemical, biochemical, microbial, physico-chemical, and technological factors influence the final product's characteristics.
Module 2 's objective is to provide students with theoretical and practical competencies for applying sensory methodologies within the oenological supply chain.
The overall educational goal of the course is to provide, through lectures and practical laboratory exercises, a general understanding of the mechanisms of wines' sensory properties (and defects) perception. Furthermore, it aims to develop knowledge regarding the main sensory analysis methods useful for analysing and resolving issues related to wine ageing and maturation, comparison with competitor products, evaluating the conformity of wine products to company sensory standards, and managing and monitoring product sensory quality throughout the entire production chain.
The competencies acquired in Module 2 integrate and complement the knowledge already provided in other courses within the curriculum, such as oenological chemistry, oenological microbiology, and Oenology 1, enabling the evaluation and optimisation of wine quality through sensory approaches.

Upon completion of the course, students will be capable of executing a complete oenological production, leveraging acquired knowledge and sensory evaluation tools.
Module 1 will enable students to:
understand special maceration techniques and their effects on product characteristics; evaluate and apply factors crucial for managing malolactic processes, wood ageing, stabilisation, and refinement.
Grasp the winemaking processes for sparkling wines and passito wines, allowing them to determine the most appropriate processing conditions to achieve desired analytical results.
Familiarise themselves with the principles of wine packaging and the primary factors influencing it.
Practical exercises will equip students with the skills to perform calculations essential for managing cellar processes. Students will be able to both evaluate the adopted production process, connecting it to the achieved oenological outcome, and to describe and report on it with precision and clarity. The knowledge and skills gained will form a valuable foundation for independent, in-depth study and expansion of their understanding.
Upon completion of Module 2, students will be able to:
critically analyse and resolve sensory problems related to wine production and ageing by selecting and applying the most appropriate sensory methodology; design and manage a sensory analysis laboratory, organising professional tasting sessions and ensuring adherence to scientific protocols; critically process and interpret data collected from sensory analyses using advanced statistical tools to draw valid conclusions and support business decisions.
Students will be able to: Communicate and collaborate effectively with various company departments, particularly those involved in the commercialisation and marketing of viticultural and oenological products, to integrate sensory analyses into sales strategies;
independently continue to study and deepen their understanding of sensory sciences, constantly updating themselves on new analysis methodologies and emerging trends in the oenological sector.
Apply sensory knowledge in innovative contexts, adapting learned methodologies to new products, markets, and challenges related to wine quality.