Enochemical Analysis
A.Y. 2023/2024
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.
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.
Ability to perform chemical and simple instrumental analyses for routine oenological control or characterization, ability to interpret the analytical results.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
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 potentiometric 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 potentiometric 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
The course is delivered to students that have acquired competences in general chemistry and organic chemistry.
Teaching methods
The teaching consists of frontal lectures (teorical lessons with slides), exercices with examples of protocols of analyses (blackboard and PC) and individual practical activities in the chemical laboratory.
During the lessons, 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 analytical data to write a short report.
During the lessons, 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 analytical data to write a short report.
Teaching Resources
It is highly recommended to use the files available on the teacher's Ariel website including the slides of the lessons, exercices, videos, the safety standards in the chemical laboratories and the analytical methods relating to the practical experiments carried out in the laboratory, self-assessment test.
Assessment methods and Criteria
The exam consists of a written and an oral test.
- Written exam: 6 exercises (teorical and practical) to be carried out in one hour. Each exercise requires the acquisition of a score between 0 and 5 points. The passing of the written test, and therefore the admission to the oral test is achieved upon reaching a total of 18 points. The test includes all the topics of the course plus those covered in the laboratory. The laboratory is strongly suggested. Only the use of the calculator is allowed.
- Oral test: after the written test, and concerns the theoretical topics covered by the course and the questions of the written test. The final grade is formulated by the teacher evaluating the overall preparation and the competences acquired.
The evaluation of the test is expressed in thirtieths.
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.
- Written exam: 6 exercises (teorical and practical) to be carried out in one hour. Each exercise requires the acquisition of a score between 0 and 5 points. The passing of the written test, and therefore the admission to the oral test is achieved upon reaching a total of 18 points. The test includes all the topics of the course plus those covered in the laboratory. The laboratory is strongly suggested. Only the use of the calculator is allowed.
- Oral test: after the written test, and concerns the theoretical topics covered by the course and the questions of the written test. The final grade is formulated by the teacher evaluating the overall preparation and the competences acquired.
The evaluation of the test is expressed in thirtieths.
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.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Cosio Maria Stella
Professor(s)
Reception:
by e-mail appointment
office: Via Mangiagalli 25 - fifth floor