Chemistry of Winemaking
A.Y. 2025/2026
Learning objectives
The course is aimed to give knowledges concerning the composition of grape and wine, the transformations occuring during the wine making, wine ripening and storage, the chemical practices during the wine making.
Expected learning outcomes
Students will be able to evaluate the effects of the wine making conditions and practices on the final product. He will be able to define the most suitable wine making practices to gain the final researched result.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Prerequisites for admission
Teaching methods
Teaching Resources
Assessment methods and Criteria
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 9
Lessons: 72 hours
Professor:
Tirelli Antonio Giovanni
Professor(s)