Enological and Fermentations Chemistry
A.Y. 2020/2021
Learning objectives
The student will be prepared for the use of basic chemical and specific concepts of enological chemistry through a general view of the compounds that evolve from the must to the wine, including the chemical phenomena involved in aging. The teaching is closely connected with the courses in which basic biochemistry and microbiology are developed to form a student who has a complete perspective on the fermentation phenomena that accompany winemaking. The student will learn the chemical constituents of grapes and their evolution during winemaking. To achieve this main objective, the student will develop detailed knowledge related to the structural aspects of the main molecules making up the wine (for example: mono-, oligo- and polysaccharides, organic acids, phenolic derivatives, nitrogenous substances, inorganic substances).
Expected learning outcomes
Knowledge of the main chemical and biochemical transformations will be an important objective of the course, with particular reference to the chemistry of fermentation. The student will become familiar with the main processes of chemical transformation related to wine aging processes.
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
The course will be delivered in blended mode.
The course will be held mainly by online synchronous online lectures using Microsoft Teams, with the exception of some asynchronous lessons (video lessons) and some in-presence lessons with group activities (about every 15 days).
Students who do not participate in face-to-face lessons will carry out an alternative online activity that will allow them to develop the same skills as the activity proposed in the classroom.
The schedule of lessons and all the details of the activities will be published in the online course. Any updates will also be communicated through announcements in the online course (please read often mail @studenti.unimi.it)
The methods and criteria for attending face-to-face lessons will be published in time in the online course. Booking via app is required to attend the lesson in presence.
There will be some exercises concerning practical parts of the course: these too will be carried out in blended form
The course will be held mainly by online synchronous online lectures using Microsoft Teams, with the exception of some asynchronous lessons (video lessons) and some in-presence lessons with group activities (about every 15 days).
Students who do not participate in face-to-face lessons will carry out an alternative online activity that will allow them to develop the same skills as the activity proposed in the classroom.
The schedule of lessons and all the details of the activities will be published in the online course. Any updates will also be communicated through announcements in the online course (please read often mail @studenti.unimi.it)
The methods and criteria for attending face-to-face lessons will be published in time in the online course. Booking via app is required to attend the lesson in presence.
There will be some exercises concerning practical parts of the course: these too will be carried out in blended form
Course syllabus
The student will learn about:
- the molecules that make up the grape and their evolution during the winemaking processes;
- the main molecules that determine the color of the wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- the fate of monosaccharides and the chemistry of yeast and lactic acid bacteria fermentations;
- the use of SO2: advantages, disadvantages, reactions with molecules normally present during winemaking
- the main molecules that determine the aroma of wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- defects in wine: chemical causes and prevention methods;
- nitrogen derivatives in the evolution of wine;
- polysaccharides: structural aspects and importance in the winemaking processes;
- chemical and biochemical processes that accompany the aging of wine.
- the molecules that make up the grape and their evolution during the winemaking processes;
- the main molecules that determine the color of the wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- the fate of monosaccharides and the chemistry of yeast and lactic acid bacteria fermentations;
- the use of SO2: advantages, disadvantages, reactions with molecules normally present during winemaking
- the main molecules that determine the aroma of wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- defects in wine: chemical causes and prevention methods;
- nitrogen derivatives in the evolution of wine;
- polysaccharides: structural aspects and importance in the winemaking processes;
- chemical and biochemical processes that accompany the aging of wine.
Prerequisites for admission
The course starts from the basic knowledge of general and organic chemistry acquired during the first year in the courses of General Chemistry and Organic chemistry
Teaching methods
The course will be delivered in blended mode. The course will be held mainly by online synchronous online lectures using Microsoft Teams, with the exception of some asynchronous lessons (video lessons) and some in-presence lessons with group activities (about every 15 days).
Students who do not participate in face-to-face lessons will carry out an alternative online activity that will allow them to develop the same skills as the activity proposed in the classroom.
The schedule of lessons and all the details of the activities will be published in the online course. Any updates will also be communicated through announcements in the online course (please read often mail @studenti.unimi.it)
The methods and criteria for attending face-to-face lessons will be published in time in the online course. Booking via app is required to attend the lesson in presence.
Students who do not participate in face-to-face lessons will carry out an alternative online activity that will allow them to develop the same skills as the activity proposed in the classroom.
The schedule of lessons and all the details of the activities will be published in the online course. Any updates will also be communicated through announcements in the online course (please read often mail @studenti.unimi.it)
The methods and criteria for attending face-to-face lessons will be published in time in the online course. Booking via app is required to attend the lesson in presence.
Teaching Resources
Trattato di Enologia II
P. Ribereau-Gayon, Y. Glories, A. Maujean e D. Dubourdieu
Edagricole (2003)
P. Ribereau-Gayon, Y. Glories, A. Maujean e D. Dubourdieu
Edagricole (2003)
Assessment methods and Criteria
The exam will be conducted in writing with open questions
Intermediate tests are scheduled during the course that will take place during the breaks of the teaching activity, as required by the Faculty calendar. Verification of learning will also be assessed by tests during and at the end of the lessons.
Intermediate tests are scheduled during the course that will take place during the breaks of the teaching activity, as required by the Faculty calendar. Verification of learning will also be assessed by tests during and at the end of the lessons.
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 6
Practicals: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Molinari Francesco Enzo
Professor(s)
Reception:
by personal appointment
via Luigi Mangiagalli 25, DeFENS building, third floor