Enology 2

A.Y. 2017/2018
Lesson for
11
Max ECTS
96
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
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: To provide the most suitable tools in order to apply sensory methods and to face and solve business problems such as wine shelf life, 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 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: To provide the most suitable tools in order to apply
sensory methods and to face and solve business problems such
as wine shelf life, 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: A suitable knowledge is supplied to perform a sensory session, to plan and manage a sensory laboratory, to analyse sensory data and to communicate with all company.
A suitable knowledge is supplied to perform a sensory session
and to plan and to manage an analysis laboratory, to process the
statistical data and to communicate with all company managers,
especially those involved in the wine market.

Course structure and Syllabus

Active edition
Yes
Sensory Analysis
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Laboratories: 16 hours
Lessons: 32 hours
Professor: Laureati Monica
Technologies and enological processes
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Technologies and enological processes
Teaching methods
Dispense del docente reperibili sulla pagina ARIEL del corso.
Trattato di Enologia. Vol 1 e 2 di Ribereau-Gayon, Dubourdieu,
Donéche, Lonvaud.
Ed. Edagricole 2006
Sensory Analysis
Syllabus
The main aim is to provide students with the most suitable tools to apply different sensory methods, in addition to chemical-physical and microbiological analyses, to obtain reliable, reproducible results. In particular, a suitable knowledge is supplied to perform a sensory session and to plan and to manage an analysis laboratory according to international standards.
The course is also intended to provide a basis to face and solve business problems such as setting up new product and comparing it with similar products already present in the food market, and controlling product standards.

Introduction to sensory analysis - Sensory parameters of wine and their correlations with chemical-physical indices - Sensory stimuli and the five senses - The factors influencing sensory evaluation (psychological andphysiological biases) and the methods to minimize them - Sensory laboratory, the assessors (panel) and the official analysis methods - Methods for the selection and training of judges - Experimental design and statistical processing of results for discriminant and descriptive methodologies - Business applications and problems of sensory evaluation
Teaching methods
1) Appunti delle lezioni e materiale fornito dal docente (disponibile su sito ariel).
2) Libro di testo (in italiano): E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002.

Altri testi consigliati (in inglese):
- H.T. Lawless, H. Heymann, Sensory evaluation of food: principles and practices, Chapman & Hall, New York, NY, 1998;
- R.S. Jackson, Wine Tasting: A Professional Handbook, Elsevier Academic Press, San Diego, USA, 2002
Lesson period
Second semester
Lesson period
Second semester