Stage
A.Y. 2022/2023
Learning objectives
Finalità del tirocinio aziendale è quella di consentire l'apprendimento delle dinamiche produttive dell'azienda vitivinicola, soprattutto nelle fasi propedeutiche alla vendemmia ed in quelle di vinificazione. Verranno appresi gli aspetti operativi delle pratiche di monitoraggio e gestione della maturazione delle uve, di produzione e conferimento del vendemmiato, di ammostamento e vinificazione, di controllo analitico di uve, mosti, fermentazioni e vini, di gestione delle macchine coinvolte nel processo di trasformazione.
Expected learning outcomes
Al termine del tirocinio pratico-applicativo saranno state acquisite, in modo eminentemente pratico, le competenze operative tipiche dell'attività dell'enologo. In particolare, la competenza di descrivere compiutamente e realizzare in modo razionale almeno un processo di vinificazione, fra quelli appresi nell'attività, a partire dalla selezione e gestione delle uve in vigneto fino al completamento della fermentazione alcolica.
Lesson period: Open sessions
Assessment methods: Attestato frequenza
Assessment result: senza verifica abilita
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Course syllabus
Based on both his/her theoretical and practical training attained after the academic activities carried out before the internship and considering the aim of his/her formation and experience, the student will actively participate and learn to the following listed activities in the vineyard:
· effective grape sampling techniques to estimate both the production and ripening kinetics;
· effective additional technics to manage the vineyard, if any;
· recognize the grape cultivars occurring at the company;
· the procedures for harvesting and screening the grape.
In the wine chemistry lab:
· the procedures to perform the usual chemical assessments, based on the available equipment;
· the critical evaluation of the analytical obtained data as well as their use to effectively lead the harvest, the fermentation and correction practices for grape must and wine.
In the winery:
· the grape delivery and must extraction steps;
· grape must correction practices;
· triggering and monitoring of fermentation;
· lead the maceration practices;
· wine racking.
The student will record both how and what additives, adjutants and equipment to use for achieving the final purpose. He/she will record all the analytical data arising from monitoring the production steps he/she was involved in. All the information and data collected will be used to write the mandatory report needed to provide the CFU and, possibly, the graduation report.
· effective grape sampling techniques to estimate both the production and ripening kinetics;
· effective additional technics to manage the vineyard, if any;
· recognize the grape cultivars occurring at the company;
· the procedures for harvesting and screening the grape.
In the wine chemistry lab:
· the procedures to perform the usual chemical assessments, based on the available equipment;
· the critical evaluation of the analytical obtained data as well as their use to effectively lead the harvest, the fermentation and correction practices for grape must and wine.
In the winery:
· the grape delivery and must extraction steps;
· grape must correction practices;
· triggering and monitoring of fermentation;
· lead the maceration practices;
· wine racking.
The student will record both how and what additives, adjutants and equipment to use for achieving the final purpose. He/she will record all the analytical data arising from monitoring the production steps he/she was involved in. All the information and data collected will be used to write the mandatory report needed to provide the CFU and, possibly, the graduation report.
Prerequisites for admission
Students will be allowed to perform the internship only if 42 CFU, at least, will have been collected. Moreover, the mandatory training concerning the regulation about the safety practices at the work facilities must be passed (medium risk, at least, for the production sectors ATECO 11.02.xx).
Teaching methods
Practical work at approved wineries.
Teaching Resources
Contents of the teaching unit "Gestione dati dell'azienda vitivinicola" of the course "Abilità informatiche, statistiche e di gestione dati in azienda vitivinicola".
Assessment methods and Criteria
The assignation of the 10 CFU is subordinate to the approval of the report by the academic tutor. The report will be suitable to the graduation exam if effectively deepen and extended.
- University credits: 10