Enochemical analysis

A.Y. 2020/2021
Overall hours
Learning objectives
The course treats in detail the theoretical and applied aspects of the main methods of oenochemical analysis.
The course aims to provide: - theoretical-practical tools necessary for the choice of the most appropriate analytical methods according to the different professional problems (control of the maturity of the grapes, management of the winemaking process) - tools necessary for the correct interpretation of the analytical results and knowledge of the limits of the various methodologies - legislation on oenology for quality control and fraud.
Expected learning outcomes
Knowledge of the chemical reactivity of the main constituents of grapes and wines, knowledge of the main analytical methods of oenological interest and of oenological legislation on quality control and genuineness.
Ability to perform chemical and simple instrumental analyses for routine oenological control or characterization, ability to interpret the analytical results.
Course syllabus and organization

Single session

Lesson period
Second semester
Lectures and laboratory lessons will be online on the Teams platform, according to the official timetable of the course. Additional materials (photos, videos) will be available for the best understanding of laboratory analyses. The teacher will prepare laboratory activities to verify the learning of the teaching. Sporadic face-to-face orientation meetings are also scheduled, if the regulations concerning social distancing allow it. The methods and criteria for participating, that require a reservation with a special app, will be published in time on the Ariel pages of the course.
Program and reference material
The program and reference material will not change.
Verification of learning and evaluation criteria
The examination will take place in oral form using the Microsoft Teams platform. If it is also possible to return to the classroom, training and assessment activities will be held on a voluntary basis and without affecting the final evaluation. The examination, in particular, will be aimed at: - ascertaining the achievement of the objectives in terms of knowledge, understanding through the solution of calculation exercises; - ascertain the specific language relating to the enochemical analysis.
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.
Prerequisites for admission
Basic knowledge of inorganic chemistry, organic chemistry.
Teaching methods
The teaching consists of frontal lectures (teorical lessons with slides), classroom exercices with examples of protocols of analyses (blackboard and PC) and individual practical activities in the chemical laboratory.
Teaching Resources
ractical 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
Assessment methods and Criteria
Some learning tests, concerning the topics treated will be proposed in the classroom, in order, to verify the understanding (theoretical and calculation). During the laboratory sessions, students will have to acquire the data necessary for the calculation of the analytical result and to comment on these, critically in the sheets (assembled in the report) distributed by the teacher, according to what has been treated in classroom and/or reported in the regulations.
The final examination is a oral test and including calculations that have been discussed in the course. The examination 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
Professor: Cosio Maria Stella
by e-mail appointment
office: Via Mangiagalli 25 - fifth floor