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.

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).

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 - Organic acids, 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 – 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

Fondamenti di Biochimica Agraria
Authors: Pinton, Nannipieri et al.
publishing house: Patron Bologna
Educational material shared through the Google Drive and Google Classroom platforms