1. Foreign Wine Markets
The organization of the USA market
The organization of the German market
Market organization of the Scandinavian countries
The organization of the Italian market

2. Grape ripening and maturity stages
Technological grape ripening
Phenolic maturity, basic concepts and analytical aspects

3. Basic planting of a vineyard
Required materials and knowledges
Definition of various vineyard planting according to the different area of production and to the final wine product
Technical and economical observations related to the vineyard planting

4. The Wine Industry (Wine Cellar)
Wine cella definition
Description and definition of the wine cellar areas and of their function
Technical and economical observations related to the Wine Cellar

5. Tecnical and practical aspects of vinification processes
Red wine production
White wine production
Production of a basic wine for sparkling wine
Rosée wine production

6. Sparkling wine elaboration
Champenois (classic) method
Charmat-Martinotti Method

7. Wine Packaging
Materials employed in the wine packaging
Technical and economical considerations concerning the wine packaging
Labeling and declarations to be reported in the wine packaging

8. The Wine telling
Basic notions about the wine marketing and the telling of a wine product
Storytelling

Gli aspetti teorici di base dei temi trattati in seno all'insegnamento posso essere richiamati dagli studenti sui testi utilizzati per la preparazione degli esami di Enologia e Viticoltura.I dettagli formativi proposti dal corso saranno invece forniti attraverso:
- slides e appunti delle lezioni
- supporti audiovisivi
- materiale didattico di tipo bibliografico