Management of gastronomic sciences for wellbeing

• Chemical, biochemical and microbiological phenomena of winemaking and wine aging: analysis and management of interrelationships and technological approaches to be adopted, starting from the characteristics of the raw material up to those of the finished product; • Conventional and innovative technologies and equipment, suitable for the different stages of the oenological process, from grape receiving to bottling; • Types of containers for must and wine: material specifications (steel, wood, cement, ...) in relation to the type of use (fermentation, storage, sparkling wine) • Theoretical-practical aspects of production, management and analytical control (instrumental and sensorial) of white, red, rosé and sparkling wine making.

Unrequired

• Pascal Ribéreau-Gayon, et al. - Trattato di Enologia, Voll. 1 e 2 – Edagricole - New Business Media, 4°edizione, 2017 • Castellari, et al. - Vini spumanti e frizzanti - Edagricole - New Business Media, 2013 • Jackson - Elementi di degustazione del vino. Manuale professionale - Eno-One, 2013 • Appunti delle lezioni e articoli di letteratura scientifica forniti dal docente.

In view of determining the final grade, the following aspects will be considered: the level of knowledge of the contents demonstrated (superficial, appropriate, precise and complete, complete and in-depth), the ability to apply the theoretical concepts (fair, good, well-established), the ability to analyze, synthesis and interdisciplinary links (sufficient, good, excellent), the capacity for critical sense and the formulation of judgments (sufficient, good, excellent), the mastery of expression (poor presentation, simple, clear and correct, safe and correct ).

The lessons will be designed to mainly confer an operational content and will favor the active participation so that students can acquire and apply the basic skills for the management of winemaking and at the same time be able to carry out self-learning activities in the classroom, in the laboratory and in the cellar. Through this approach, teaching also intend to perfect the mastery of the theoretical and critical tools necessary for the analysis and interpretation of wine production process.