It aims at:

a) Acquiring the knowledge of grape/berries composition, grape maturity process
b) Common mechanical processes among the various winemaking products
c) Common chemical processes, must adjustment methods
d) White winemaking
e) Red winemaking
f) Malolactic fermentation

The aim of the practical teaching is to train the students to measure basic wine analytical procedures such as sugars, ph, titratable acidity, free and total sulfides, ethanol, volatile acidity, reducing sugars, colour density, total phenolics

At the end of the course, students should be able to:

• Understand the meanings of grape composition and the technological importance of it part of the grape
• Understand the common practices
• Monitor the must corrections and improvements
• To know the basic must adjustment methods and to take decisions concerning the addition of specific enological products in must and wine
• To know the details of white winemaking
• To know the details of red winemaking