Enological and Fermentations Chemistry

Organic chemistry and wine molecules:- Alcohols, aldehydes and ketones in wine chemistry- Carboxylic acids and their derivatives in wine chemistry- Sugars- AminesGrape composition From grape to wine: chemical and enzymatic transformations Tartaric and malic acids: role, features and calculation of dissociation depending on the pH Tartaric precipitation, features and methods of stabilization Other acids in wine Phenol derivatives: - General properties- Phenolic acids- Flavonoids- Anthocyanins e anthocyanidins, structures e reactivity- Tannins, structures e reactivity Chemistry of yeast fermentation:- Aerobic and anaerobic metabolism- Ethanol fermentation- Glycerol fermentation- Succinic acid formation- Formation of higher alcohols and their acetate esters- Formation of acetic acid by yeasts- Malo-alcoholic fermentation- Compounds produced by spoiling yeasts Chemistry of bacteria fermentation in wine: - Malo-lactic fermentation- Acetic acid bacteria- Sulphur dioxide in wine Inorganic salts and "casse" phenomena Organic nitrogen derivatives and protein casse Polysaccharides Varietal flavours