GASTRONOMIC TECHNIQUES AND TECHNOLOGIES APPLIED TO THE PRODUCTION OF WINE

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ELEONORA POGGIOGALLE Lecturers' profile

Program - Frequency - Exams

Course program
Wine production; Wine tourism, viticulture and oenology Company laboratory of sustainable organic agriculture aimed at production of high- quality wines with low environmental impact.
Prerequisites
Biochemical bases, fermentations, tourism economics
Lesson mode
Attendance of theoretical and practical lectures.
  • Lesson codeAAF1933
  • Academic year2025/2026
  • CourseGastronomic and wellness sciences, cultures and politics
  • CurriculumSingle curriculum
  • Year2nd year
  • Semester1st semester
  • CFU1