Graduation Cerimony Master VENIT, 3rd Edition [November 2019]
Graduation Ceremony Master VENIT
25th November 2019 - h. 17
Vigne Olcrù Santa Maria della Versa (PV)
Program
- 17:00
Welcome Olcrù Owner and Master Director - 17:15
Report presentations - 20:00
Graduation ceremony - 20:30
Closing dinner
For info:
www.vigneolcru.com or stefano.poni@unicatt.it
Poster »
New teaching winery available for VENIT!
Master VENIT enriches its experimental equipment by opening a new teaching winery.
The structure will be fully operational starting vintage 2020 and it will be available for practical activities and also for internships.
Prof. Milena Lambri is the responsible for this new greet facility.
Sensory Lab - A new great facility for the Master VENIT students!
A new “Sensory Lab” opened on 12 April 2019 at the Facoltà of Scienze Agrarie, Alimentari e Ambientali of the Università Cattolica del Sacro Cuore in Piacenza.
This sensory lab was conceived and realized according to most advanced technology in sensorial analysis.
The tasting room can host up to 20 tasters and it is equipped to welcome analyses of quite different food matrices going from wine to coffee, oil to chocolate, beer to grappa not to exclude other typical food from the Po Valley Region.
When it gets into wine tasting, the lab will present ideal conditions in terms of full control of environmental condition such as odors, light sources, noise, temperature and humidity. A “cozy” environment is very much needed when the taster is required to express his/her subjective feeling about a given wine!
Sensory Lab Gallery
Seminars - Speaker: Dr. Gregory V. Jones [Director of the Evenstad Center for Wine Education Linfield College, McMinnville, Oregon, USA]
-
13th June, 11:00 -12:15 - Room 5
Climate, Grapes, & Wine: Structure, Suitability, & Sustainability in a Changing Climate
Poster »
Seminars - Speaker: Dr. Paolo Sabbatini [Associate Professor, Michigan State University]
-
15th May, 16.30 - Room S. Francesco
Cold hardiness of grapevines and methods of protection and recovery
-
15th May, 16.30 - Room 5
Variety selection in cool-cold climate viticulture and production of ice wine
Poster »
ONAV Wine Taster - Wine tasting course in English Language
For more information and registration »
Lesson |
Topic |
Date & hour |
Speaker |
|
Discover the senses and their memory |
Elements of physiology of senses, stimula and their perception. Practical activity on olfactory memory on simple flavors. Tasting of the first wine. |
Thu. March 7 |
Anne Meglioli |
|
How much are we sensitive to taste? |
Taste thresholds. Outline of taste anatomy and physiology. Practical activity on taste perception. Tasting of one wine. |
Thu. March 14 20pm-22pm |
Anne Meglioli |
| How to taste | How to taste a wine. The tasting score card. Tasting of four wines. |
Thu. March 21 20pm-22pm |
Alberto Morselli |
| Legislation and wine label | Wine labels and consumer protection. Legislation and classification of wines: the pyramid of wine quality. Tasting of four wines. |
Thu. March 28 20pm-22pm |
Raffaella Bisceglia |
| The grapevine: the origin of everything | Elements of viticulture. Grape composition. Juice to fresh mass ratios. Tasting of four wines. |
Tue. April 2 20pm-22pm |
Roberto Miravalle |
| Enology – From cluster to must | Main must biochemical compounds. Grape ripening. Harvest and grape transport to the winery. The structure of a winery. Wine tanks and containers. Tasting of four wines |
Thu. April 4 20pm-22pm |
Lily Ronney |
| Enology – Must changes into wine | Main biological processes of wine making: alcoholic and malolactic fermentations. Primary and secondary metabolites of the two processes. Tasting of four wines. |
Thu. April 11 20pm-22pm |
Giovanni Masini |
| Enology – Red wine making | Red wine making: different steps from crushing to racking. Tasting of four wines. |
Thu. April 18 20pm-22pm |
Francesca WAMSLEY |
| Enology – White wine making | White wine making: different steps from crushing to storage Tasting of four wines. |
Thu. May 2 20pm-22pm |
Chiara Pezzi |
| Enology – Alternative red wine making | Alternative red wine making: rosé wines. Wine making under carbonic maceration: novello wines. Tasting of four wines. |
Thu. May 9 20pm-22pm |
Francesco Iacono |
| Enology – Fining of wine | Fining, stabilization, ageing, bottling. Tasting of four wines. |
Tue. May 14 20pm-22pm |
Chiara Pezzi |
| Sometimes something goes wrong | Main analytical parameters of wine. Wine alteration and defects. Tasting of four wines. |
Thu. May 16 20pm-22pm |
to be confirmed
|
| Special wines with bubbles | Spumante wines. Traditional method and Charmat method. Tasting of four wines. |
Thu. May 23 20pm-22pm |
Piera Genta |
| Special wines without bubbles | Fortified wines, flavored wines and mistelles. Passito wines. Tasting of four wines. |
Thu. May 30 20pm-22pm |
Vito Intini |
| Region's wine making | Area, soil, climate, vineyards, denominations and local wines. Tasting of four wines. |
to be confirmed
|
Matteo Balderacchi |
| Final exam | Written test. Tasting of five wines. |
to be confirmed
|
Graduation Cerimony Master VENIT, 2nd Edition [November 2018]
Graduation Cerimony Master VENIT, 1st Edition [November 2017]
