Menù principale
B016256 - AGRICULTURAL INDUSTRIES
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Type of Assessment
Course program
Sustainable Development Goals 2030
Academic Year 2023-24
Course year
Third year - Second Semester
Belonging Department
Agriculture, Food, Environment and Forestry (DAGRI)
Course Type
Single education field course
Scientific Area
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Credits
6
Teaching Hours
48
Teaching Term
26/02/2024 ⇒ 07/06/2024
Attendance required
No
Type of Evaluation
Final Grade
Course Content
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Course program
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Lectureship
Teaching Language
Italian
Course Content
The ripening and harvesting of grapes. The composition of grapes, must and wine. Oenological fermentation. Sulfur dioxide. Winemaking processes in red, white and rosé. Vin Santo and Spumante wine. The raw materials and process for beer production. Oil olives and the production process of virgin olive oils, chemical composition and product classification. The co-products of oil production. Practical tests for tasting oils.
Suggested readings (Search our library's catalogue)
P. Ribereau-Gayon, D. Dubourdieu, B. Donèche, A. Lonvaud: Trattato di enologia, Vol. I e II, Edagricole.
Birra. Fare & Gustare. Daniele Fajner, Mirco Marconi. Edagricole 2012.
Tecnologie di lavorazione delle olive in frantoio. Di Giovacchino L. Edagricole. 2021.
Birra. Fare & Gustare. Daniele Fajner, Mirco Marconi. Edagricole 2012.
Tecnologie di lavorazione delle olive in frantoio. Di Giovacchino L. Edagricole. 2021.
Learning Objectives
The student acquires knowledge about the chemical composition of grapes, must and wine, the conduction of oenological fermentations, the use of sulfur dioxide in winemaking and the conduction of operations for the production of red, white, rosé and some special types of wine. In addition, the student acquires knowledge of the brewing process. The student acquires knowledge about the composition of olives, virgin olive oils and the co-products of its production, the steps of the oil production process, and the techniques of sensory analysis of virgin oils.
Based on the knowledge acquired, the student develops the skills necessary to understand the role of the main chemical compounds in grapes and wine and the operations of the production process. In addition, the student develops skills related to the brewing process and the production process of virgin olive oils, co-product management and merceological classification.
Based on the knowledge acquired, the student develops the skills necessary to understand the role of the main chemical compounds in grapes and wine and the operations of the production process. In addition, the student develops skills related to the brewing process and the production process of virgin olive oils, co-product management and merceological classification.
Prerequisites
Basic knowledge of Inorganic Chemistry, Organic Chemistry and Biochemistry are strongly recommended.
Recommended courses: General and inorganic chemistry, Biochemistry and organic chemistry.
Recommended courses: General and inorganic chemistry, Biochemistry and organic chemistry.
Teaching Methods
Lectures, practical exercises and videos on wine, oil and beer production.
Type of Assessment
Oral examination at the end of the course. Questions will be phrased in such a way as to verify that the student has acquired specific knowledge and the ability to elaborate and correlate the issues addressed during the course. In particular, the ability to organize the exposition of acquired knowledge, the ability to reason critically about the topics studied as well as competence in the use of specialized vocabulary will be assessed.
Course program
The composition of grapes, must and wine: general aspects. The ripening of grapes. Sugars: simple sugars and polysaccharides. The acids in grapes and wines. Phenolic substances: flavonoid and non-flavonoid phenols and their evolution during winemaking. The aromas of grapes and wine: primary, secondary and tertiary aromas. Sulfur dioxide: oenological properties and use in winemaking. Oenological fermentations. Classification of Italian wines: table wines, IGT, DOC, DOCG. The grape harvest and the transport and reception of grapes. Mechanical operations on grapes: crushing, destemming, draining and pressing. Red wine making. Maceration: conduction and analysis of factors affecting extraction. Vinification in white and rosé. Maturation and aging of wines. Special vinifications: general aspects. Sparkling wines: classic method and Charmat method. Maturation and aging of wines. Special vinifications: general aspects. Sparkling wines: classic method and Charmat method. Sweet wines. Different grape drying systems. Vin Santo.
Raw materials for brewing: barley and other types of cereals. Hops. The stages of the production process: malting, malt milling and blending, saccharification, filtration, cooking, turbid separation, fermentation, maturation and filtration, pasteurization, bottling.
Olives for oil: composition and harvest time. Steps in the production process of virgin olive oils. Virgin olive oils: chemical composition and product classification. Chemical and sensory analysis for the classification of oils according to current regulations. The co-products of oil production: composition and opportunities. Practical tests of tasting oils.
Raw materials for brewing: barley and other types of cereals. Hops. The stages of the production process: malting, malt milling and blending, saccharification, filtration, cooking, turbid separation, fermentation, maturation and filtration, pasteurization, bottling.
Olives for oil: composition and harvest time. Steps in the production process of virgin olive oils. Virgin olive oils: chemical composition and product classification. Chemical and sensory analysis for the classification of oils according to current regulations. The co-products of oil production: composition and opportunities. Practical tests of tasting oils.
Sustainable Development Goals 2030
3, 9, 12