Argomenti dell'insegnamento
Module 1 – Wine Production Processes and Plants (3 CP) Fundamentals of winemaking from grape to bottled wine. Production of white, red, rosé, and sparkling wines. Main processing operations, including fermentation, maturation, stabilization, and bottling. Basic principles of quality control and preservation of the stability of wines. Case studies on mountain wines. PIWI wines. Laboratory activities and technical visits. Module 2 – Sensory Analysis Approaches for Mountain Wines (3 CP) List of topics covered Fundamentals of wine sensory analysis. Physiology of sensory perception, tasting methodology, descriptive analysis, and sensory vocabulary. Relationship between winemaking practices and sensory properties. Identification of key aroma, taste, mouthfeel attributes, and common wine faults. Practical tasting sessions and sensory evaluation of mountain wines.

Insegnamenti propedeutici
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Modalità di insegnamento
frontal lectures, visits to wineries, specialized companies and/or laboratory practice

Obiettivi formativi
Deep understanding of the technological, microbiological, biochemical, chemical, and physical principles underlying food transformation processes and responsible for food product degradation, ensuring their stability and prolonging their shelf life. Knowledge of analytical methods for determining the authenticity, functionality, and microbiological safety of food products, as well as the related methodological tools for risk assessment. Understanding of the managerial and organizational dynamics of agri-food chains. These knowledge areas will be developed through an educational program that integrates theoretical teaching activities with classroom tutorials, including examples, practical applications, individual and group work, and assessments aimed at encouraging active participation and independent solution development. Ability to manage the technological, microbiological, biochemical, chemical, and physical processes that drive food transformation and the main issues related to the stability and shelf life of food products. Ability to select and manage operations related to the traceability, authenticity, and microbiological safety of ingredients, semi-finished products, and food products, including quality assurance systems and product and process certification. Ability to solve problems related to the organization of production, logistics, and management of agri-food chains. Ability to plan and develop analytical techniques, innovative products, and processes using a multidisciplinary approach, with particular attention to local food productions. At the end of the course, graduates will be able to analyse the main issues affecting food production systems. They will be able to identify corrective solutions to resolve any non-conformities, optimise and innovate transformation processes, and improve food quality, guaranteeing authenticity. Independent judgement is developed through a training programme designed to stimulate critical analysis in students. This includes the use of case studies, simulations using spreadsheets and videos, the reading and critical discussion of scientific articles, as well as specialist seminars held by experts in the food sector. Use of the English language, both written and spoken, at a B2 level, with a command of technical and scientific vocabulary related to food science. The degree course provides graduates with the cognitive skills, logical tools and familiarity with new information technologies necessary to ensure continuous updating of knowledge, both in their specific professional field and in the field of scientific research.

Modalità d'esame
The examination consists of a written test for the Wine Processes and Plants module. It includes questions designed to assess students’ knowledge and understanding of the topics covered, as well as their ability to apply the acquired competencies to practical cases. The test comprises both multiple-choice and an open-ended question. For Module 2 – Sensory Analysis Approaches for Mountain Wines, students are required to complete a practical examination based on the topics covered during the module.

Criteri di valutazione
The final grade will be calculated as the weighted average of the grades obtained in the two modules. Passing grades range from 18 to 30, with 30 cum laude awarded for outstanding performance.