Enochemical Analysis
A.Y. 2019/2020
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
Notions general of chemical analysis. Classical chemical analyses (gravimetric, volumetric, titrations, densitometric, distillation) and instrumental (spectrophotometry and liquid and gas chromatography). Quality system and quality management in laboratories. Validation of methods in chemical analyses. Grape and must: constituents (sugars, acids, phenolic compounds. pectic substances, nitrogenous substances, aromatic substances, mineral salts), controls and analyses. Wine: constituents, classification, aging, alterations, controls. The laboratory of enochemical analysis, as a support structure for the work in the winemaker's vineyard, allows to monitor the quality of the whole chain, from the grapes to the finished product.
Enochemical analysis to check any anomalies: progress of the fermentation process to check the regular course, process and product markers (color intensity and hue, total and volatile acidity, total sulfur dioxide, alcohol content, phenolic substances, antioxidant activity, extract etc.,Calculation exercises (3CFU ).
The practical activity of laboratory consists in the individual execution of analyses on wine or other oenological materials, in relation to the determination of following parameters: alcohol content with ebulliometric and densitometric method; total acidity with volumetric and potentialetric method; volatile acidity (distillation with the Jozzi and Gibertini system); reducing sugars (volumetric Fehling and polarimeter); free and total sulfur dioxide, total polyphenols, antioxidant activity, color.
Notions relating to the analysis of oenological products by means of rapid and non-destructive methods and description of the steps of practical analyses carried out in the laboratory.
Enochemical analysis to check any anomalies: progress of the fermentation process to check the regular course, process and product markers (color intensity and hue, total and volatile acidity, total sulfur dioxide, alcohol content, phenolic substances, antioxidant activity, extract etc.,Calculation exercises (3CFU ).
The practical activity of laboratory consists in the individual execution of analyses on wine or other oenological materials, in relation to the determination of following parameters: alcohol content with ebulliometric and densitometric method; total acidity with volumetric and potentialetric method; volatile acidity (distillation with the Jozzi and Gibertini system); reducing sugars (volumetric Fehling and polarimeter); free and total sulfur dioxide, total polyphenols, antioxidant activity, color.
Notions relating to the analysis of oenological products by means of rapid and non-destructive methods and description of the steps of practical analyses carried out in the laboratory.
Prerequisites for admission
Basic knowledge of inorganic chemistry, organic chemistry.
Teaching methods
The teaching consists of frontal lectures (teorical lessons, exercices with examples of protocols of analyses (slides, blackboard and PC) and individual practical activities in the chemical laboratory.
Non-attending students can monitor the progress of the lessons of the course using the teaching material available on the Ariel website and the register of lessons of the teacher. Non-attending students will agree with the teacher for laboratory activities and related calculation exercises.
Non-attending students can monitor the progress of the lessons of the course using the teaching material available on the Ariel website and the register of lessons of the teacher. Non-attending students will agree with the teacher for laboratory activities and related calculation exercises.
Teaching Resources
It is highly recommended to use the files available on the Ariel website including the slides shown in class room, the official regulations concerning wine products treated during the course, the safety standards in the chemical laboratories and the analytical methods relating to the practical experiments carried out in the laboratory.
Proposed text books are: Wine Lab Guide: Laboratory Procedures for Wine Analysis -Sonja Harris et al. 2016; Understanding Wine Technology, - The Science of Wine Explained - David Bird, 2010, OBE
Proposed text books are: Wine Lab Guide: Laboratory Procedures for Wine Analysis -Sonja Harris et al. 2016; Understanding Wine Technology, - The Science of Wine Explained - David Bird, 2010, OBE
Assessment methods and Criteria
Some learning tests, concerning the topics treated will be proposed in the classroom, and in a collective way, in order, to verify the understanding (theoretical and calculation). During the laboratory sessions, students will acquire the data necessary for the calculation of the analytical results that will comment critically in the sheets (assembled in the report) assigned by the teacher.
The final exam is a written test (4-5 open questions and some questions with multiple choice including calculations that have been discussed in the course. It is possible to use a calculator. The exam modality is considered robust to verify the student's knowledge on the theoretical and calculation contents of the course based on the correctness of the language, understanding of the contents and expression of the required analytical parameters. The evaluation of the test is expressed in thirtieths.
The final exam is a written test (4-5 open questions and some questions with multiple choice including calculations that have been discussed in the course. It is possible to use a calculator. The exam modality is considered robust to verify the student's knowledge on the theoretical and calculation contents of the course based on the correctness of the language, understanding of the contents and expression of the required analytical parameters. The evaluation of the test is expressed in thirtieths.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Lessons: 32 hours
Professors:
Benedetti Simona, Cosio Maria Stella
Shifts:
Professor(s)
Reception:
by e-mail appointment
office: Via Mangiagalli 25 - fifth floor