Enochemical Analysis
A.Y. 2018/2019
Learning objectives
Giving to the student a view of the chemical and physical features of wine, of the official methods of laboratory analysis to face the different situations that can be met in the management of the transformation from must to wine.
Expected learning outcomes
Acquisition of chemical and physical methods to be used for the characterization of a wine, in routine analysis and to characterize the wine. Performing simple analyses and aquiring basic notions regarding the use of complex instrumentation.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Unit 1 (3 CFU Frontal) Quality Assurance for a laboratory of analysis, relative to personnel, instrumentation, management of the samples, preparation of the standard operative procedures, with reference to the statistic treatment of the results. Management of instrumentation and reagents; choice of the analytical methodologies and data treatment; safety in the laboratory. Principles of chemical and physical analysis. Volumetric analysis (acid-base; redox); spectrophotometric and chromatographic techniques. Grape, must and wine: characteristics, controls and analyses. Unit 2 (2 CFU practical in laboratory, 1 CFU Frontal) Teachers: M.S. Cosio/S. BenedettiLab practice consists in the individual execution of analysis on wine to determine: alcoholic degree with ebulliometric and densitometric methods; total acidity with volumetric and potentionetric methods; volatile acidity (distillation with Jozzi and Gibertini apparatus); reducing sugars (Fehling volumetric); free and total SO2, total polyphenols (spectrophotometry), cromatographic analysis. Note: the 1 CFU frontal include the front lessons necessary to illustrate the analytical procedures to be used during practical in the laboratory.
Teaching methods
P.Ribéreau-Gayon Y.Glories A.Maujean D.Dubourdieu TRATTATO DI ENOLOGIA II ed. EDAGRICOLE. The material of study is present on the Ariel web site. Indications on monographies, articles, brochures and internet links, will be given when useful.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Laboratories: 32 hours
Lessons: 32 hours
Lessons: 32 hours
Professors:
Benedetti Simona, Cosio Maria Stella
Professor(s)
Reception:
by e-mail appointment
office: Via Mangiagalli 25 - fifth floor