Oenology I - CHIMICA ENOLOGICA (2014/2015)

Course code
4S00138
Credits
6
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Language of instruction
Italian
Teaching is organised as follows:
Activity Credits Period Academic staff Timetable
teoria 4 II sem. Barbara Simonato
laboratorio 2 II sem. Barbara Simonato

Lesson timetable

II sem.
Activity Day Time Type Place Note
teoria Tuesday 2:30 PM - 6:30 PM lesson Lecture Hall Ferrarini (Lebrecht)  
teoria Thursday 9:30 AM - 11:30 AM lesson Lecture Hall Ferrarini (Lebrecht) from Mar 2, 2015  to May 26, 2015
laboratorio Monday 2:30 PM - 6:30 PM laboratorio Lecture Hall Ferrarini (Lebrecht) from Mar 9, 2015  to Jun 12, 2015

Learning outcomes

Provide students with the basic elements of knowledge about the chemical composition of the grapes, musts and wines and their chemical modification during the winemaking. Provide elements method for connecting with other basic scientific disciplines which uses the technique of winemaking.
Provide students with knowledge about the main methods of analysis of oenological interest

Syllabus

The chemical composition of grapes and chemical changes occurring during the winemaking. The carbohydrate substances in grapes and wine: sugars and polysaccharides of grapes and produced after microbial contamination. Organic and inorganic acids composition. Total and volatile acidity. Methods of acidification and de-acidification in must and wine. pH and buffering capacity Tartaric stability. Mineral compounds and their quantification method. Ferric and cupric casse and their prevention. The nitrogen compounds. Wine proteins. Wines protein stability. Foam formation proteins. Phenolic compounds and methods for their determination and quantification. Main reactions of the polyphenols: anthocyanins reactions and their effect on color changes. Main reactions of tannin and their effects on aroma and fining processes. Volatile substances in wines: alcohols and aroma compounds. Analytical method for the determination of volatile compounds. Sulfur dioxide in enology.
Laboratory activities
Main methods of analysis of oenological interest: Sugar determination, pH, total and volatile acidity determination; Total polypolyphenols determination: Total anthocyanins determination; Colour evalutation; Sulfur dioxide determination; Alcohol determination.

Assessment methods and criteria

Written exam on the topics presented during the lessons and the practical work in the laboratory

Reference books
Activity Author Title Publisher Year ISBN Note
teoria Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007
laboratorio Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0