VITICULTURE AND ENOLOGY

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1 VITICULTURE AND ENOLOGY Class L-25: Agricultural and Forest Science and Technology DIRECTOR OF THE BACHELOR S PROGRAMME Prof. Attilio Scienza Department of Crop Production Tree Cultivation section Tel , attilio.scienza@unimi.it COURSE OBJECTIVES The courses of the degree in Viticulture and Enology provide a multidisciplinary teaching on the biological and technological bases of grapevine cultivation and wine production. The degree provides professional skills to technicians and professionals committed to working in the sectors of viticulture, enology and vitienological farm management. The curriculum is based on a sound scientific and cultural basic know-how (with fundamentals of biological, chemical and physical sciences) and on professional courses aimed to give operational skills in terms of agri-technologies and management. The course programmes focus on the study of the scientific principles for grapevine growing and for wine production on a biological, physical and chemical basis. According to this approach, the student will not focus on a particular vinification or viticulture style or specific vineyard or winery management methods, but will be given the methodological and scientific skills necessary for achieving an autonomous vision and vocation. Each student may also choose complementary optional courses to enhance his/her knowledge in the field of Viticulture, Enology or Management of a winery/estate vineyard. SKILLS AND EXPERIENCE ACQUIRED The skills acquired during the course will allow the graduates to work (also with co-ordination and direction functions) in the vineyard, by improving variety of choice, cultural techniques, plant protection and grape harvest; in the winery, as technical managers of the enological processes related to wine and other alcoholic beverages, spirits and distillates, as well as in the laboratory (for grape characterization, yeast selection, chemical-physical and sensorial characterization of the Enological products) and in the farm for financial planning management and marketing. Computer science, statistical data processing skills and knowledge of a foreign language are essential aspects for completing the scientific training together with courses aimed at providing cultural, economic, historical and geographical knowhow of wine production.

2 SPECIFIC PROFESSIONAL PROFILES Management, administration and advisory services in wineries/estate vineyards for the production and transformation of grapes, and the refining, conservation, bottling and selling of derivate products are aspects of the professional profile of the Enologist. His/her activity is related to the choice of varietals, vineyard plantings and phytosanitary aspects. He/she can operate in wine producer agencies and associations. He/she is habilitated to carry out and certify microbiological, enochemical and sensorial analyses on wines. He/she can collaborate in the design of the plants and buildings of vine growing and wine producing facilities. Furthermore, he/she is skilled in the distribution and marketing of grape and wine products, including aspects such as communication, marketing and image. CAREER OPPORTUNITIES The aim of the degree is to prepare technicians with specific know-how in the sectors of Viticulture and Enology, qualified as Enologists in Italy and Europe, in accordance with law no. 129 of April 10, Other opportunities can be found in the beverage industries in general (and particularly those of fermented beverages) and in food distribution, as well as the publishing and technical scientific sectors specializing in wines. COURSE STRUCTURE Class: class L-25 Duration: 3 years Admission: Admission is open and registration is not conditional on passing an entry test. There is a non-selective compulsory aptitude test aimed at showing the student s aptitude in the chosen course. The test comprises a series of questions at the high school level on subjects such as Biology, Chemistry and logic and is taken on-line. Information is available on the site To make up for any deficiency that emerges from the test results, the Faculty offers students a series of seminars that will be held in parallel with the normal courses during the first few days of the academic year. Students with poor results are strongly recommended to attend these seminars. Tutoring by researchers of the Faculty is also available, with weekly meetings for discussing any problems or clarification of the subjects covered in the seminars. Attendance: Recommended. Requirements for admission: There are no specific prerequisites for admission to the course. Candidates should have a good knowledge of Biology, Chemistry, Physics and Mathematics at high school level. Knowledge of a foreign language (English or French) is preferred. The final examination: The final examination in Viticulture and Enology comprises an open-door discussion of the dissertation with an Examination

3 Commission. The dissertation should discuss an experimental research or bibliographical study and include work done during the internship. The student must acquire 174 credits (180 less the number of credits assigned for the final examination), including the credits awarded for knowledge of a foreign language, in order to be admitted to the final examination. The credits acquired by the Graduate in Viticulture and Enology may be recognized in total or in part for admission to the Master degree courses.

4 SYLLABUS Year Semester Subject Credits 1 First General and inorganic chemistry 6 First General Biology 12 First & second Mathematics & Statistics 10 Physics 6 Organic Chemistry Principles of Economics 6 Agronomy 8 First Biochemistry and Plant Physiology 6 First General and Wine Microbiology 8 First Wine Chemistry 6 First & second Enological technology 9 Wine Physical and Chemical Analysis 6 Grapevine protection - Entomology 5 Grapevine protection - Diseases and their control 5 Biology and Genetics of Grapevine 9 First First and Economics and Policy of Viticultural and Enological System Wine Technology 2 10 Viticultural Techniques and Mechanics : Viticultural 5 Techniques Viticultural Techniques and Mechanics : Vineyard Mechanics 5 Food safety and microbiological and sensorial quality: 4 Microbiological Analyses Food safety and microbiological and sensorial quality: Sensory Analyses 4 Optional Courses 12 Final Examination 6 Foreign Language 3 Internship 10 Computer Skills 3 FOUNDATION COURSES A preparatory course in Mathematics (AGRIMAT) is offered to students with little or no knowledge of basic mathematical concepts. Information on this course is provided on the Faculty Internet site. 10

5 Location: via Celoria, Milan The final year can also be taken at a Regional viticultural centre in Lombardy where students will have access to laboratories, an experimental cellar and ad hoc teaching structures, as well as a group of specialized tutors. OTHER INFORMATION Director of the degree course: Professor Attilio Scienza Course site: Faculty site: University site: Faculty Office: via Celoria Milano didattica.agraria@unimi.it Students Administration: via Celoria Milano