• P Riberau-Gayon, D. Dubourdieu B.Donèche, A. Lonvaud (2003) Trattato di enologia II. Edagricole (BIBL. AGRARIA)
• R.B. Boulton, V.L Singleton, L.F. Bisson, R.E. Kunkee. (1995) Principles and Practices of Winemaking. Chapman and Hall (BIBL. AGRARIA)
• R. Jackson (1994) Wine science: Principles and applications. Academic Press (BIBL. AGRARIA)
Ability to manage wine stability treatments according to the production target and quality of raw material.
Knowledge of physical, chemical and enzymatic reactions in grape juice and wine
Total hours of the course: 72
hours: Lectures (hours): 48;
Laboratory-field/practice (hours): 20; Seminars (hours): 4
Type of Assessment
Written exam: 10 questions in 4 hours. The questions will be: theory- short answer and theory- long answer
Wine quality and the role of initial juice composition. Microbial origin of wine defects and the relevant stability treatment: traditional and innovative technologies. The concept of clarity and colloidal phenomena. Protein stability test. Prevention and treatments of wine protein instability. Ferric and copper casse mechanisms and the relevant treatments. Tartrate precipitation: principle, monitoring, prevention. Tartrate stability test. Tartrate stabilization: traditional and innovative technologies. Ion exchange. Electro dialysis. Volatile sulfur compounds: origin and relevant treatments. Tannins-proteins interactions. Fining test. Fining treatments and the relevant impact on wine quality. Principles of filtration. The laws of filtration. Filtration equipment and adjuvants. Membrane filtration. Cross-flow filtration. Effect of filtration on the compositional characteristics of the wines. Centrifugation. Phenomena occurring during aging. Micro-oxygenation. Bottling. The problems associated with closures.