Enology and Wine Chemistry
A.Y. 2019/2020
Learning objectives
To know and understand wine composition and the entire wine production process.
Expected learning outcomes
The student must be able, using the knowledge acquired, to plan, manage and adapt the winemaking technique with regards to the raw grape material available and to the desired enological product, to monitor the production process and to promptly intervene. The student must also acquire the ability to independently proceed to the constant and necessary future knowledge update, in order also to comply with law recommendations and to guarantee the safety of food products.
Lesson period: First 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
First semester
Wine chemistry
Course syllabus
The Wine Chemistry Module is divided in two parts: the first part is focused on the chemistry of wine components with particular attention on phenols and their evolution during the winemaking. The second part is related to the main and most common methodologies and techniques suitable for the analysis of grape, must and wine.
The topics of the course are:
Compounds in grape and wine: sugars, acids, alcohols, phenols, aromatic compounds.
Phenolic compounds: classification, chemistry and their interactions.
Chemistry of alcoholic fermentation and malolactic fermentation.
Evolution of wine during the wood aging.
Aromatic compounds: varietal and fermentation aromas.
Chemical and microbial spoilage responsible for wine defects and faults.
Analytical methodologies commonly applied for the wine control.
Analytical techniques used in the oenological field.
Lectures using slides, videos, etc., exercises, visits.
Written exams and possible oral discussion afterwards.
Course materials provided to integrate students own notes.
Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A. (2006) Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, 2nd Edition. John Wiley and Sons, Inc., UK.
Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. (2006) Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments, 2nd Edition. John Wiley and Sons, Inc., UK.
Moreno-Arribas M.V., Polo M.C. (2009) Wine Chemistry and Biochemistry. Springer, New York, USA.
The topics of the course are:
Compounds in grape and wine: sugars, acids, alcohols, phenols, aromatic compounds.
Phenolic compounds: classification, chemistry and their interactions.
Chemistry of alcoholic fermentation and malolactic fermentation.
Evolution of wine during the wood aging.
Aromatic compounds: varietal and fermentation aromas.
Chemical and microbial spoilage responsible for wine defects and faults.
Analytical methodologies commonly applied for the wine control.
Analytical techniques used in the oenological field.
Lectures using slides, videos, etc., exercises, visits.
Written exams and possible oral discussion afterwards.
Course materials provided to integrate students own notes.
Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A. (2006) Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, 2nd Edition. John Wiley and Sons, Inc., UK.
Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. (2006) Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments, 2nd Edition. John Wiley and Sons, Inc., UK.
Moreno-Arribas M.V., Polo M.C. (2009) Wine Chemistry and Biochemistry. Springer, New York, USA.
Enology
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 7
Lessons: 56 hours
Wine chemistry
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Fracassetti Daniela
Shifts:
-
Professor:
Fracassetti DanielaProfessor(s)
Reception:
By schedule
Office (Building 21040 - entrance on side Room 4 - I floor)