Activity | Credits | Period | Academic staff | Timetable |
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Teoria | 4 | II semestre | Maurizio Ugliano | |
Laboratorio [Laboratorio 1° turno] | 2 | II semestre | Davide Slaghenaufi | |
Laboratorio [Laboratorio 2° turno] | 2 | II semestre | Davide Slaghenaufi |
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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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MM: Laboratorio
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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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MM: Laboratorio
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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.
Activity | Author | Title | Publisher | Year | ISBN | Note |
Teoria | Trapani N. | Cultura e tecnica Enologica. Vol. 3 Stabilizzazione Imbottigliamento Vini Speciali | Enovitis | 2012 | 978-88-90-14334-2 | |
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 |