Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN WINE
AVP5070066, A.A. 2017/18

Informazioni valide per gli studenti immatricolati nell'A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2017/18
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Crediti formativi 8.0
Tipo di valutazione Voto
Denominazione inglese QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN WINE
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)
Corso singolo È possibile iscriversi all'insegnamento come corso singolo
Corso a libera scelta È possibile utilizzare l'insegnamento come corso a libera scelta

Docenti
Responsabile MATTEO MARANGON

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
CARATTERIZZANTE Discipline delle tecnologie alimentari AGR/15 8.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso II Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LABORATORIO 1.0 8 17.0 Nessun turno
LEZIONE 6.0 48 102.0 Nessun turno

Calendario
Inizio attività didattiche 02/10/2017
Fine attività didattiche 19/01/2018

Syllabus
Prerequisiti: None. Some fundamental knowledge in grape production and wine processing will be delivered during the first part of the course
Conoscenze e abilita' da acquisire: By the end of the course, students will be able to:
1. Gain general information and discuss concepts relating to the most important Italian wines
2. Explain the production methods and distinctive characteristics of some key Italian wines
3. Assess, via case studies, how the quality of different classes of Italian wines (red, whites, and sparkling) are affected by the interactions among grape quality, winemaking processing operations and tradition
4. Conduct in-depth sensorial evaluation of key wine characteristics.

The course delivery will include visits to key wine production areas and representative wineries recognized for their high quality products.
Modalita' di esame: The final assessment will be conducted by:
a) a written examination (65%)
b) the preparation and exposition of a presentation (35%)
Criteri di valutazione: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
Contenuti: Basic principles of Viticulture. Role of the interaction Genotype/Environment for grape quality.
Basic principles of red, white and sparkling winemaking techniques.
Sensorial analysis applied to wines. Theory and practice of wine tasting.
Typical Italian wines and their quality.
Case studies: red (e.g. Amarone, Brunello di Montalcino and super-Tuscans), white (e.g. Friuli white wines), and sparkling wines (e.g. Prosecco and Franciacorta).
Seminars by winemakers.
Attivita' di apprendimento previste e metodologie di insegnamento: The course will include lectures and seminars, laboratory activities (sensorial analysis and wine tasting), and “field trips” to vineyards and wineries.
Eventuali indicazioni sui materiali di studio: Lecture notes, seminar and additional material used for the course will be available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php
All learning support materials required (e.g. class presentation materials, articles, textbooks etc.) will be available.
Testi di riferimento:
  • Robinson, Jancis; Smart, Richard E.; Webb, Dinsmoor A.; Williams, Patrick J., <<The >>oxford companion to wineedited by Jancis Robinsonviticulture editor Richard E. Smartoenology editors A.Dinsmoor Webb, Patrick J. Williams. Oxford: Oxford University Press, 1999. available in the Agripolis library
  • Jackson, Ronald S., Wine tasting: a professional handbookRonald S. Jackson. San Diego: Academic Press, --. available in the Agripolis library
  • Jackson, Ron S., Wine scienceprinciples and applicationsRon S. Jackson. San Diego \etc.!: Academic press, --. available in the Agripolis library