1. Basic and legal analytical methods to determine the main quality attributes in grape, musts and wines and to measure oenological parameters
1.1. Principles of spectrophotometric techniques based on enzymatic reactions and colorimetric assays
1.2. Principles of main analytical procedures based on chromatographic and liquid chromatographic techniques
2 Sweet, reinforced and dry wines obtained from withered grapes
2.1. Management of vineyards aimed at producing wines from dehydrates grapes
2.2. Technological aspects involved in grape drying and management of the grape dehydration processes
2.3. Biochemical and physiological aspects characterizing the grape dehydration processes
2.4. Modifications of the secondary metabolites fraction occuring along the grape dehydration process: definition of volatile compounds and of phenolic fraction
4. Wines derived from botrytized grapes: Tokaj and Sauternes, the botrytized wines
5. Management and criticisms of vinification processes addressed to produce special wines coming from withered grapes
5.1. The recovery of the aromatic fraction and of the wine color
5.2. The role of the yeasts
6. Dry wines derived from withered grapes: the case of Amarone wine, the 'Governo all'uso Toscano' wines, and the reinforced wines
7. Principles of fortified wines: Pedro Ximenez (Jerez), Porto, and Marsala wines
8. The sparkling wines production: Champenois method and Charmat-Martinotti method

-HANDBOOK OF ENOLOGY Vol 1: wine microbiology and vinifications RIBEREAU-GAYON P.; DUBOURDIEU D.; DONECHE B.; LONVAUD A.
-HANDBOOK OF ENOLOGY Vol 2: wine chemistry, stabilizations, and wine treatments RIBEREAU-GAYON P.; GLORIES Y.; MAUJEAN A.; DUBOURDIEU D.
International methods of wine and must analysis (OIV)
- 'Sweet, Reinforced and Fortified Wines - Grape biochemistry, technology and vinification' Wiley Eds.
-Powerpoint presentations, notes and materials presented during the lectures.