Knowledge: In this course the students will be provided with the knowledge that underlies the different winemaking technologies, underlining their potential and peculiarities. Furthermore, the problems related to the clarification and stabilization of wines and their possible aging in wood and in bottle will be analyzed. The conservation of wine in the cellar and its packaging will complete the framework of knowledge provided in this context.
Skills: At the end of the course the student must be able (ability) to identify the processing line (vinification and stabilization technique, choice of equipment, methods of preservation and packaging of the finished product) more suitable to produce the desired wine also in the light of the qualitative and compositional characteristics of the grapes used.