Learning objectives
Microbiological aspects: (2CFU) - Knowledge of microbiological aspect regarding production of different types of wine. Knowledge of yeast, bacteria and moulds of metabolisms involved in the different steps of the different winemaking types <br />
Technological aspects (3CFU) - Capacity to program high quality wine. Knowledge of winemaking process and correlated technologies. Capacity to manage human and technologies resource of winemaking sector <br />
Course unit content
Microbiological aspects: (2 CFU) - Role of yeast, lactic acid bacteria, and mould in grape must transformation by means of fermentation way. Alcoholic fermentation. Malo-lactic fermentation. Microbial evolution in the different types of wine: red winemaking, white winemaking, sweet wines, sparkling wines, fortified wine and Novello and Beaujolais Nouveau wine. <br />
Technological aspects: (3 CFU) Quality of grapes, the terroir concept, destemming and crushing, must clarification, winemaking techniques, wine stabilization and bottling, distillation of grape and wine by-products <br />
Teaching methods
Oral lessons will be completed with visits to factories with guidance in understanding the various phases of production and the characteristics of the different wines
