Enology 2

A.Y. 2018/2019
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
Syllabus
Maceration in red winemaking and its handling. Fundamentals of phenols chemistry and their application to red wine evolution. The role of grape and seeds in maceration. Special macerations: Termovinification, Flash-detente and cold skin maceration. Copigmentation. Racking and wine from pomace pressing. Malolactic activity (MLF) and its management in winery. Role of MLF on wine properties. Effects of MLF on wine, role of temperature, pH, acids, and alcohol content. Methods of inoculations. Correction of acidity. Principles and tools of wine clarification: interaction between wine constituents and adjutants. Tartaric stabilization and it management. Adjutants in tartaric stabilization. Wood barrel and their role in winemaking. Barrel making and effect on wine properties. The handling of barreled wine. Technology of special winemaking techniques: sparkling wines, passito wines, botritized wines. Wine filtration principles and applications. Syntetic and cork stoppers. In-bottle packaging: the bottling machines and their managing. Packaging in alternative materials: PET, multilayer, bag.in-box.
Teaching methods
Power point presentations shown during the classOenology handbook. Vol 1 and 2. Ribereau-Gayon et al.
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) Lesson notes and materials provided by the teacher (available on Ariel web portal).2) Textbook (in italian): E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002.Other recommened textbooks (in English):- 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
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)