Enochemical Analysis
A.Y. 2025/2026
Learning objectives
The aim of the course is to provide the student theoretical and applied aspects of the main methods of oenochemical analysis for monitoring of important parameters in the complete control of the winemaking process: from harvest to bottling. The course integrates with the knowledge already acquired with the teachings of chemistry and microbiology. The course (lessons and laboratory) aims to provide: - theoretical-practical insights necessary for the choice of the most appropriate analytical methods according to the different professional problems (control of the maturity of the grapes, control of the winemaking process and commercial product) - knowledge necessary for the correct interpretation of the analytical results and knowledge of the limits of the various applied methodologies - notions of legislation on oenology for quality control and fraud.
Expected learning outcomes
The student will acquire knowledge of the chemical composition of grapes and wines, parameters to be monitored in these products and of the relative analytical methods to be used, regulations in the oenological field for quality control and genuineness.
The student will be able to perform chemical and simple instrumental analyses for routine and characterization oenological control and have ability to understand the analytical results.
In particular, the student must demonstrate that has understood the importance of control the main analytical parameters and has acquired the ability to plan analyses during wine production with the most appropriate techniques, also critically identifying the potential and limits of the methods.
The student will be able to perform chemical and simple instrumental analyses for routine and characterization oenological control and have ability to understand the analytical results.
In particular, the student must demonstrate that has understood the importance of control the main analytical parameters and has acquired the ability to plan analyses during wine production with the most appropriate techniques, also critically identifying the potential and limits of the methods.
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
Lessons.
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.
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); sugars (densimetric, refractometric, volumetric Fehling and polarimeter methods); free and total sulfur dioxide, total polyphenols (FOLIN), antioxidant activity and color (spettrophotometry) .
Notions relating to the analysis of oenological products by means of HPLC e GC and rapid methods. Description of the steps of practical analyses carried out in the laboratory.
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.
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); sugars (densimetric, refractometric, volumetric Fehling and polarimeter methods); free and total sulfur dioxide, total polyphenols (FOLIN), antioxidant activity and color (spettrophotometry) .
Notions relating to the analysis of oenological products by means of HPLC e GC and rapid methods. Description of the steps of practical analyses carried out in the laboratory.
Prerequisites for admission
General inorganic chemistry and organic chemistry are propaedeutic and mandatory, basic knowledge of oenological chemistry.
Teaching methods
The teaching consists of frontal lectures, exercices with examples of protocols of analyses (slides/movies) and individual practical activities in the enochemical 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, student* 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, student* 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 myAriel website including the slides of the lessons, exercices, movies, the safety standards in the chemical laboratories and the analytical methods relating to the practical experiments carried out in the laboratory, self-assessment test.
Suggested text books:
- S. Harris, V. Seimas, J. Senge, 2016. Wine Lab Guide_ Laboratory Procedures for Wine Analysis, ed. english.
- Compendium of International Methods of Wine and Must Analysis (Ed. 2024).
Suggested text books:
- S. Harris, V. Seimas, J. Senge, 2016. Wine Lab Guide_ Laboratory Procedures for Wine Analysis, ed. english.
- Compendium of International Methods of Wine and Must Analysis (Ed. 2024).
Assessment methods and Criteria
The exam consists of a written and an oral test (no ongoing exam) and so structured:
- 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 and practical 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 vote is communicated to each individual student by automated e-mail.
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.
At least 6 ordinary appeals are planned in the exam sessions.
Student* with SLD and students with disabilities should contact by email the teachers at least 15 days before the exam to request accommodations. The university services: [email protected] (students with SLD) and [email protected] (for students with disabilities) should be cc in the email.
- 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 and practical 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 vote is communicated to each individual student by automated e-mail.
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.
At least 6 ordinary appeals are planned in the exam sessions.
Student* with SLD and students with disabilities should contact by email the teachers at least 15 days before the exam to request accommodations. The university services: [email protected] (students with SLD) and [email protected] (for students with disabilities) should be cc in the email.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Laboratories: 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