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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Enology 1
Code: G250VB
Teacher:  Antonio Giovanni Tirelli
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Practices in classroom: 1
Basic aims:  Unit 1: To know the main unit operations used in Oenology technologies in terms of phenomenology, balance of matter and energy and kinetic energy. Knowing the specific language, relationships and mathematical models useful for solving numerical problems for the control of operations.
Unit 2: Knowledge of grape structure, tissues and composition. Understand the vinification conditions suitable to the grape composition and their effect on the wine properties. Learning the wine making path from grape to young wine as well as the chemical, microbial and technological factors affecting it.
Acquired skills:  Unit 1: Improvement of the ability to calculate and solve problems in the unit operations treated. Schematization of the main machines used in the industry and of the operating conditions of the treatments. Acquisition of linguistic and technical terms.
Unit 2: Being able to assess suitable conditions for grape must extraction based on the grape characteristics, available technology and sensory properties of wine to be produce. Student will be able to manage the fermentation yeast as well as the vinification process.
Course contents: 
Program:  Structure and chemical composition of grape berry. Sugars, acids,
inorganic cations, polyphenols and polysaccarides of grape:
characteristics, qualitative and quantitative issues and their
evolution during grape ripening.
Effects of harvesting conditions on wine properties. Grape must
corrections. Managing of alcoholic fermentation: roles of
temperature, ethanol, oxygen and assimilable nitrogen.
Technology of vinification: tanks, maceration techniques, use of
pomaces. Racking and press wine. White wine making: specific
steps, grape pressing, clarification.
Prerequisites:  Info not available
Preparatory instructions:  Info not available
Learning materials:  Handbook of Oenology. Vol. 1 & 2
Ribereau-Gayon P.; Glories Y.; Maujean A.; Dubourdieu D.
Wiley

Online prints the course website
Other info:  Written calculation followed by oral examination
DOWNLOAD
Program of Enology 1 (pdf version)
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