Oenology I - CHIMICA ENOLOGICA (2016/2017)



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. Maurizio Ugliano
Laboratorio [Laboratorio 1] 2 II sem. Maurizio Ugliano
Laboratorio [Laboratorio II] 2 II sem. Maurizio Ugliano

Lesson timetable

II sem.
Activity Day Time Type Place Note
Teoria Tuesday 2:30 PM - 3:30 PM lesson Lecture Hall Ferrarini (Lebrecht)  
Teoria Thursday 11:30 AM - 1:30 PM lesson Lecture Hall Ferrarini (Lebrecht)  
Laboratorio [Laboratorio 1] Monday 9:30 AM - 12:30 PM laboratorio Laboratory Laboratorio Didattica (Lebrecht)  
Laboratorio [Laboratorio II] Tuesday 3:30 PM - 6:30 PM laboratorio Laboratory Laboratorio Didattica (Lebrecht) from Mar 21, 2017  to Jun 9, 2017

Learning outcomes

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MM: Teoria
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The aim of this course is to provide detailed knowledge concerning chemical structure, reactivity, enological, and sensory role of the main grape and wine constituents. The practice classes deal with the most important analytical methods for winery application and their application to relevant wine chemical and biochemical transformations such as grape maturity and wine oxidation.
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MM: Laboratorio
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The purpose of this course is to illustrate, by means of practical laboratory experiences the most important analytical procedures for winery applications. Practical experiences related to the study of anthocyanin reactions as well as on the transformation induced by oxidation on wine chemical composition are also carried out. The sensory contribution of volatile compounds having high odor impact is illustrated during wine tasting sessions

Syllabus

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MM: Teoria
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Grape and wine constituents: chemical, sensory and technological characteristics. Sugars, acids, nitrogen compounds, polyphenols, aroma compounds and precursors, metals, proteins and polysaccharides, endogenous and exogenous antioxidants. Chemical and biochemical reactions of enological interest Enzimatic reactions (intra- and extra-cellular): yeast- and bacteria-derived enzymes, polyphenol oxidase, laccase, pectinase, glycosidase, esterase, C-S lyase Acid hydrolysis reactions Oxidative reactions Redox equilibria Colloidal phenomena and precipitations
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MM: Laboratorio
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- Evaluation of the sensory contribution of volatile compounds involved in the expression of fruity, oxidized, reduced odor attributes - Analysis of total phenolics by means of spectrophotometric methods - Analysis of color - Analysis of tannins - Reactions of anthocyanins - Analysis of free and total sulfur dioxide - Study of oxygen reaction during wine conservation - Study of oxidation-related modification of sulfur dioxide, phenolics, and color - Stoichiometric calculations for winery applications

Assessment methods and criteria

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MM: Teoria
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Oral exam to verify Knowledge of the topics discussed during theoretical and practical classes. Exam results are given in fractions of thirty. No distinction will be made between students attending/non attending classes.
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MM: Laboratorio
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The topics of this course are discussed during the oral exam of Enology I

Reference books
Activity Author Title Publisher Year ISBN Note
Teoria Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Teoria Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5
Laboratorio Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Laboratorio Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5
Laboratorio Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Laboratorio Jackson, Ronald Wine Science (Edizione 3) Elsevier 2014 978-0-12-381468-5

STUDENT MODULE EVALUATION - 2016/2017