The winemaking process from the voice of an expert

The event called "From the grape to the wine: a transformation full of inspiration" was held on February 26 thanks to the management of the School of Food Engineering, the Cereal and Related Network and the Continuing Education Department of the Universidad del Azuay.

This free training was conducted through a live broadcast on the YouTube platform. Daniela Fracassetti, teacher and researcher at the Università degli studi di Milano in Italy, was the main speaker.

Diego Suárez, professor of the Food Engineering career, introduced the guest speaker and highlighted the more than 10 years that he has been contributing with his knowledge and research to the wine industry.

Fracassetti opened his presentation by thanking those who made the event possible and explained that during his presentation various components related to oenology and specific aspects of the production of red, white and sparkling wine will be discussed.

“For the production of wine, the grape species called vitis vinifera is used exclusively and eventually crosses of this species with other American ones”, he explained.

In addition, he added that the manufacture of wine dates from approximately 6000 BC and the oenological production is not only important for the economy of countries such as Italy, France or Spain but also constitutes a fundamental and deeply rooted part of the culture of these countries.

"Although there are rules for the production of wine, these may depend on other factors such as the quality of the grape to be processed, choices of style of oenological character and based on the final product that is desired after the winemaking process," he added.

Subsequently, Fracassetti explained in greater depth the different aspects that make up the production of both red wine, white wine and sparkling wine, which allowed attendees to understand how this drink is made and distinguish between the different treatments that are given to the grape according to the type of wine to be obtained.

After the speaker's presentation, questions from the attendees were asked in order to generate a conversation and delve into other aspects of this interesting production process.

Through a form, attendees were able to register their participation in the event to receive a certificate awarded by the School of Food Engineering and the Continuing Education Department of the University of Azuay.

UDA Correspondent