|teoria||4||II sem.||Barbara Simonato|
|laboratorio||2||II sem.||Barbara Simonato|
|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|
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
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.
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.
Written exam on the topics presented during the lessons and the practical work in the laboratory
|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|