COTARELLA Riccardo
(syllabus)
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
(reference books)
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
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