Enochemical Analysis

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.

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.