• 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)
Knowledge acquired: physico-chemical and enzymatic reactions in must and wine; predictive tests of wine stability; additive and subtractive techniques for wine stabilization; wine management during aging; bottling technology.
Skills acquired:identification and management of critical points in the stabilization and conditioning of wines.
Skills acquired (at the end of the course): management of wine stabilization treatments according to the quality of the raw material and production objectives.
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. Questions will be: theory- short answer and theory- long answer (max 4 hours).
The questions will be formulated in order to verify the specific knowledge acquisition , and the ability to elaborate and correlate the issues addressed during the course.
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.