Oenology I - CHIMICA ENOLOGICA (2017/2018)

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

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Laboratorio [Laboratorio - esercitazioni 1° turno] 1 II sem. Maurizio Ugliano

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Laboratorio [Laboratorio - esercitazioni 2° turno] 1 II sem. Maurizio Ugliano

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Esercitazioni 1 II sem. Maurizio Ugliano

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Learning outcomes

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.

Syllabus

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

Assessment methods and criteria

Oral exam to verify knowledge of the topics discussed during theoretical and practical classes. No distinctions to exams modalities are applied between students who have attended or not attended the classes. Exam score is attributed on a 0-30 scale.

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 Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0
Esercitazioni Ribereau-Gayon Trattato di enologia vol I e II (Edizione 3) Edagricole 2007 88-506-4770-0

STUDENT MODULE EVALUATION - 2017/2018