It aims at:

• Acquiring the knowledge of wine chemical composition, stabilization treatments, conservation, ageing and origins of the main organoleptic defects
• Understanding and recognizing the relationship among all the above parameters and wine quality
• The development of their ability to stabilize red and white wines

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

• Understand the meanings of wine stabilization and treatments
• Know the chemical composition of wine and its relationship with wine quality
• Distinguish the main reasons of chemical and microbial instability in wines and make decisions about the possible treatments
• Connect wine style and ageing
• Evaluate wine stability using laboratory methods
• Evaluate wine quality by sensory analysis.
• Recognize wine defects and their possible origin
• Make decisions concerning the addition of specific enological substances in wine
• Work in teams in the lab to complete an analysis, discuss the results and prepare reports
• Critically compare the results obtained in the lab with published values