ENOLOGYModule WINE-MAKING PROCESSES
Academic Year 2026/2027 - Teacher: ROSA PALMERIExpected Learning Outcomes
Students must be familiar with the scientific and technological principles underlying the main unit operations used in the wine industry, as well as the design, construction features, and operation of the primary machinery used in the winery. They must also understand grape composition during the various stages of ripening and the role of key constituents in determining wine quality characteristics. Furthermore, they must understand the impact of harvesting, grape delivery, and processing operations—as well as subsequent winery stages—on the compositional characteristics of grapes, must, and wine, and on their respective sensory properties.
Course Structure
If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus
Required Prerequisites
Knowledge of basic mathematical operations and concepts of general and inorganic chemistry is important.
Attendance of Lessons
Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives
Textbook Information
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Unit Operations in EnologyDefinition of Unit OperationsUnit Operations in enologyMass balance in wine processing | Appunti delle lezioni |
| 2 | Grapes and their ripening:Transformations of grapes during ripeningThe definition of ripeness and the concept of vintageInfluence of other factors on ripening and the impact of Botrytis cinerea | Trattato di Enologia 1. Microbiologia e vinificazioni. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud. Edagricole. |
| 3 | The harvest and transformations of grapes after harvestingImprovement of grapes through over-ripeningChoosing the harvest dateAcidity corrections of the mustEnzymatic transformations of grapes after harvestingUse of enzymatic preparations in winemaking | Trattato di Enologia 1. Microbiologia e vinificazioni. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud. Edagricole. |
| 4 | Red winemakingOperations on grapesAlcoholic fermentationManagement of macerationDevatting (drawing off) and pressingManagement of malolactic fermentation | Trattato di Enologia 1. Microbiologia e vinificazioni. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud. Edagricole. |
| 5 | White winemakingPrefermentation operationsQuality criteria for grape harvestingMust extractionProtection of the must against oxidationClarification (settling / racking)Management of fermentationsProduction of dry white wines in barriquesControl of reduction off-odors during wine aging | Trattato di Enologia 1. Microbiologia e vinificazioni. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud. Edagricole. |
| 6 | General aspects of some special winemaking processesRosé winesFortified white wines derived from grapes affected by noble rot | Trattato di Enologia 1. Microbiologia e vinificazioni. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud. Edagricole. |
| 7 | Champagne and sparkling winesWinemaking of base winesThe prise de mousse (secondary fermentation) in the méthode champenoiseThe composition of Champagne wines | Trattato di Enologia 1. Microbiologia e vinificazioni. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud. Edagricole. |
Learning Assessment
Learning Assessment Procedures
Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies
Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate
18-20
Knowledge and understanding of the topic: At the threshold level. Obvious imperfections
Analysis and synthesis skills: Just enough skills
Use of references: As appropriate
21-23
Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is capable of correct analysis and synthesis. Argue logically and consistently
Using references: Use standard references
24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently
Using references: Use standard references
27-29
Knowledge and understanding of the topic: Knowledge more than good
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis
Use of references: Has explored the topics
30-30L
Knowledge and understanding of the topic: Excellent knowledge
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis.
Use of references: Important insights.
Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).
Examples of frequently asked questions and / or exercises
What are the main constituents of grapes, and what role do they play in defining the wine's quality characteristics?
How can the compositional characteristics of the grapes and the methods of harvesting and delivery influence the winemaking outcome?
What are the main technological differences between white and red winemaking?
What factors influence the management of alcoholic fermentation, and how can they be controlled?
What are the effects of maceration on the compositional and sensory characteristics of the wine?
How can the operating conditions adopted during winemaking influence the sensory profile of the final product?