Università Cattolica del Sacro Cuore

Offerta Formativa

Viticulture and Enology: innovation meets tradition [VENIT]

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 »

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!

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
20pm-22pm

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

26th November 2018 - 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

VENIT Useful links

Informazioni e contatti Contattaci