Oenology I - CHIMICA ENOLOGICA (2019/2020)

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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 semestre Maurizio Ugliano

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Laboratorio [Laboratorio 1° turno] 2 II semestre Davide Slaghenaufi

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Laboratorio [Laboratorio 2° turno] 2 II semestre Davide Slaghenaufi

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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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MM: Laboratorio
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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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MM: Laboratorio
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Assessment methods and criteria

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.

Reference books
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