Viticulture II and agrarian chemistry |
Code
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18458 |
Language
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ITA |
Type of certificate
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Profit certificate
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Module:
(objectives)
The course will allow the student to: (i) acquire knowledge on Italian wine biodiversity and the ability to consult national / regional databases functional to the knowledge and enhancement of the main traditional and ancient Italian vines divided by regions; (ii) acquire knowledge on the main environmental emergencies and the effects on the cultivation of vines in the world; (iii) acquiring functional methodologies for the characterization of the wine-growing vocationality, with particular attention to the current climatic trends. The course will also allow the student to: understand and interpret qualitative production results according to the relationship between grape variety, environment, soil; to acquire knowledge on canopy and soil management techniques functional to preserve the quality of production and environmental sustainability (iii) acquire information on the possibility of managing the spatial variability of the vineyard (qualitative and quantitative) thanks to the use of new technologies such as precision viticulture - from remote and proximal sensing.
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Language
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ITA |
Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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AGR/03
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Contact Hours
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48
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Type of Activity
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Related or supplementary learning activities
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Derived from
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18459_1 Viticoltura in Food and Wine Technologies L-26 BRUNORI Elena
(syllabus)
VITICULTURE II
Germplasm in viticulture. The autochthonous, allochthonous landrace and the new resistant varieties. Varietal characterization: ampelometric (fillometry and carpometry), biochemical and molecular methods. Ampelography traits - OIV code . Clonal selection. In situ and ex situ conservation. Analysis of the parameters that contribute to defining the vegetative and productive characteristics of the varieties and rootstocks. The national variety register. VITICULTURAL ZONATION (2 credits) Climate and viticulture: methods to study environments (bioclimatic indices) and terroir. Acquisition of historical series of climatic data and their analysis. Evolution of climatic trends and understanding of the influence of climate change on viticulture through the analysis of the reactions between viticulture and multiple abiotic stresses. Genotype and vineyard planting: rootstock and varieties. MODULE II VINEYARD MANAGEMENT (2CFU) - direct and indirect effects of new environmental emergencies on the vine and the cultivation strategies to face and contain them; - vine training systems, pruning techniques and canopy management in relation to the environment and oenological objectives; - integrated soil row management and under-canopy strategies according to the environment (soil and climate); - management of the water status of vineyard: effects on eco-physiological functionality and berry quality; - mineral nutrition and effects on the dynamics of the production of phenolic, aromatic substances, secondary metabolites in grapes. - Viticulture and the environment: ecosystem services. Integrated viticulture, organic and biodynamic quality of production in comparison. VINEYARD INNOVATION (1CFU): hints of precision viticulture. Site-specific viticulture and remote sensing technology.
(reference books)
VITICOLTURA II - Fregoni M., 2013. Viticoltura di qualità. Ed. Tecniche Nuove. - AA.VV., 2016. Progressi in Viticoltura (M. Boselli) ( a cura di), Edises Edizioni Scientifiche ed Universitarie. - La nuova viticoltura. Innovazioni tecniche per modelli produttivi efficienti e sostenibili. A cura di Alberto Palliotti, Stefano Poni e Oriana Silvestroni. Il Sole 24 Ore Edagricole (2015).
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Dates of beginning and end of teaching activities
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From 01/03/2021 to 11/06/2021 |
Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Written test
Oral exam
A project evaluation
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Module:
(objectives)
Educational objectives: At the end of the course the student will acquire: - knowledge of the chemical-physical characteristics of the components of grapes, musts, and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector - understanding of the basic reactions that occur in winemaking, storage, aging, stabilization, and bottling - ability to document and communicate knowledge acquired with appropriate terminology; - ability to promote self-updating.
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Language
|
ITA |
Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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AGR/13
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Contact Hours
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40
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Laboratory Hours
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8
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Type of Activity
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Related or supplementary learning activities
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Teacher
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D'ANNIBALE Alessandro
(syllabus)
General information on the chemical composition of musts and wines (sugars, organic acids, polyols, amino acids, phenols) - Compounds responsible for primary, secondary and tertiary aromas in wine (amines, varietal thiols, terpenoids) - Chemical and physical properties of water - Properties of ethanol and ethanol-water mixtures - Typical ethanol concentrations in wines - Sensory effects of ethanol - Carbohydrates - Nomenclature, representation and reactions of sugars - Physical, chemical, and sensory properties of sugars – monosaccharides- oligosaccharides – Natural and food-grade polysaccharides (Xanthan gum, glucomannans, chemically modified and non-chemically modified starches and cellulose) – Gelatinizzazione e retrogradazione dell’amido - Organic acids in wine: pH, and wine acidity - Acidity adjustments - General roles of organic acids and pH in wine reactions - Sensory effects of acids - Chemistry of amines - Amino acids and related major nitrogenous compounds in wines - Nitrogenous compounds with health effects – Odor-active amines – Cenni introduttivi sui fenoli nel vino – Non-flavonoid Phenolics (Hydroxycinnamates, Hydroxybenzoic acids and Stilbenes) – Flavan-3-ols and Condensed Tannin (Monomeric catechins Oligomeric proanthocyanidins and polymeric condensed tannins) - Sensory effects - Flavonols Anthocyanins - Volatile Phenols (Structure and chemical properties, Concentrations in wine and sensory effects, origins in wine and effects on volatile phenol profile) - Thiols and Related Sulfur Compounds - Varietal sulfur aroma compounds – polyfunctional thiols - Fermentative sulfur aroma compounds - Other sulfur-containing aroma compounds – Higher alcohols: origin and sensory impact - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - unsaponifiable lipids (sterols, terpenes and eicosanoids) - General chemical and sensory properties of isoprenoids - Monoterpenoids - Sesquiterpenoids – Norisoprenoids - Glycolysis and alcoholic fermentation - Glyceropyruvic fermentation - Succinic acid and other Krebs cycle intermediates - Consequences of glycolysis on wine chemistry - Fatty Acid Metabolism – Long-chain fatty acid metabolism – Mid-chain fatty acids (MCFAs) and ethyl esters - Increasing MCFA and their ethyl esters in winemaking
(reference books)
Fondamenti di Biochimica Agraria Authors: Pinton, Nannipieri et al. publishing house: Patron Bologna
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Dates of beginning and end of teaching activities
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From 01/03/2021 to 11/06/2021 |
Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
|
Oral exam
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