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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Code: G250YA
Teacher:  Antonio Giovanni Tirelli
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Other: 1
Basic aims:  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.
Acquired skills:  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.
Course contents: 
Program: 
Prerequisites:  To know the issues concerning ripening, harvesting and delivery of
grape. To know the yeast and bacteria behaviours in grape must
as well as the oenological tools needed to manage them. To know
the Saccharomyces' fermentative metabolism and it needs to
achieve an effective winemaking. To know the white winemaking
Preparatory instructions:  Robust knowledge concerning wine chemistry and microbiology, as
well as the fundamentals of winemaking are strongly
recommended
Learning materials:  Power point presentations shown during the class
Oenology handbook. Vol 1 and 2. Ribereau-Gayon et al.
Other info:  Calculation test immediately followed by oral discussion
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