1. TRAINING OBJECTIVES
According with the training objectives of the CdL Food and Wine Technologies, the teaching is aimed at providing an articulated and systematic knowledge of winemaking of different types of wine and developing professional skills that will allow to follow the transformation phases of grape and wine.

2. EXPECTED LEARNING OUTCOMES

I. Knowledge and understanding
General aspects and interconnections of chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines
II. Applying knowledge and understanding
Operational tasks of managing chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines, in relation to the productive objective
III. Making judgments
By analyzing examples of process criticality, the ability to interpret, understand, and re-elaborate the possible solutions
IV. Communication skills
Ability to expose clearly and briefly, in addition to arguing with professional terminology, case studies in classroom and laboratory
V. Learning skills
Attitude to analyze the subject matter, to study from different sources and to make the appropriate relations between the theoretical aspects of the classroom and the texts with those applied in laboratory and cellar
ping professional skills that will allow to follow the transformation phases of grape and wine.