Enological and Fermentations Chemistry
A.Y. 2025/2026
Learning objectives
1) General Objective
The overall objective of the course is to provide students with a comprehensive and in-depth understanding of the application of both fundamental and specific chemical concepts within the context of wine chemistry. Particular emphasis will be placed on the chemical evolution of compounds from must to wine and on the chemical phenomena involved in aging processes. This approach will be especially effective if the course is structured into thematic modules.
2) How Lectures and Laboratory Activities Contribute to Knowledge Development
Through lectures and classroom exercises, students will gain a thorough understanding of the chemical constituents of grapes and their transformations during the winemaking process. To achieve this, the course will explore the structural aspects of the main classes of molecules found in wine, including monosaccharides, oligosaccharides, polysaccharides, organic acids, phenolic compounds, nitrogenous substances, and inorganic components. This framework will provide a solid foundation for understanding the chemical processes that characterize each phase of vinification.
3) Relation to the Overall Curriculum and Other Courses
This course builds upon the foundational concepts covered in first-year Chemistry courses, deepening the study of molecular processes occurring during winemaking and wine aging. Knowledge acquired in parallel courses such as Biochemistry and Microbiology will be applied to better understand fermentation dynamics and to analyze the principles governing the chemical stability of wine. Furthermore, this course lays the groundwork for the second part of Enology I (in particular the understanding of vinification processes), as well as for third-year courses such as Enology II and Wine Microbiology.
The overall objective of the course is to provide students with a comprehensive and in-depth understanding of the application of both fundamental and specific chemical concepts within the context of wine chemistry. Particular emphasis will be placed on the chemical evolution of compounds from must to wine and on the chemical phenomena involved in aging processes. This approach will be especially effective if the course is structured into thematic modules.
2) How Lectures and Laboratory Activities Contribute to Knowledge Development
Through lectures and classroom exercises, students will gain a thorough understanding of the chemical constituents of grapes and their transformations during the winemaking process. To achieve this, the course will explore the structural aspects of the main classes of molecules found in wine, including monosaccharides, oligosaccharides, polysaccharides, organic acids, phenolic compounds, nitrogenous substances, and inorganic components. This framework will provide a solid foundation for understanding the chemical processes that characterize each phase of vinification.
3) Relation to the Overall Curriculum and Other Courses
This course builds upon the foundational concepts covered in first-year Chemistry courses, deepening the study of molecular processes occurring during winemaking and wine aging. Knowledge acquired in parallel courses such as Biochemistry and Microbiology will be applied to better understand fermentation dynamics and to analyze the principles governing the chemical stability of wine. Furthermore, this course lays the groundwork for the second part of Enology I (in particular the understanding of vinification processes), as well as for third-year courses such as Enology II and Wine Microbiology.
Expected learning outcomes
1)Knowledge and Understanding
The student will acquire a solid understanding of the main molecules present in grape must and of the chemical and microbiological transformations occurring during the winemaking process. In addition, they will deepen their knowledge of the chemical and biochemical processes involved in wine aging. Through this learning path, the student will be able to:
- Understand the relationship between chemistry and microbial metabolism, developing a clear view of the molecules involved in winemaking and the rationale behind their transformations.
- Gain expertise in the main chemical processes that characterize wine aging, understanding their dynamics and effects on the final product's quality.
2) Applying Knowledge and Understanding
The knowledge acquired regarding molecular transformations from must to wine will be applicable to various practical aspects of winemaking. Specifically, the student will be able to:
- Predict and prevent potential issues related to the chemical stability of wine.
- Act on both chemical and microbiological levels to optimize desired fermentation processes or prevent undesired ones.
- Modulate the development of molecules that influence the sensory characteristics of wine, thereby enhancing its quality.
3) Critical Thinking and Independent Judgment
Critical thinking and judgment skills will be developed through the analysis of practical case studies, where students will assess the outcomes of specific decisions made in the winery, weighing both positive and negative aspects. Students will refine their evaluative skills by analyzing complex scenarios in which chemical and fermentation knowledge is essential, such as:
- The use of enological additives.
- The application of techniques to enhance aromatic profiles.
- The adoption of technological solutions to address chemical issues in wine.
This approach will enable students to develop a critical and informed perspective, essential for making strategic decisions in the wine industry.
4) Communication Skills
By the end of the course, students will be able to use appropriate technical language to:
- Accurately describe winemaking chemical processes using specialized terminology.
- Clearly explain concepts such as fermentation, wine aging, and the related chemical reactions using scientifically correct and precise language.
- Present chemical concepts in an organized and logical manner, promoting understanding even among non-specialist audiences (e.g., cellar technicians or wine professionals).
5) Learning Skills
Upon completion of the course, students will be equipped to pursue further learning independently, particularly through the autonomous search for information. They will be able to:
-Consult scientific literature, industry articles, and specialized databases to explore complex topics in wine chemistry.
- Use reliable sources to stay updated on technological innovations, new analytical methodologies, and regulatory developments in the wine sector.
The student will acquire a solid understanding of the main molecules present in grape must and of the chemical and microbiological transformations occurring during the winemaking process. In addition, they will deepen their knowledge of the chemical and biochemical processes involved in wine aging. Through this learning path, the student will be able to:
- Understand the relationship between chemistry and microbial metabolism, developing a clear view of the molecules involved in winemaking and the rationale behind their transformations.
- Gain expertise in the main chemical processes that characterize wine aging, understanding their dynamics and effects on the final product's quality.
2) Applying Knowledge and Understanding
The knowledge acquired regarding molecular transformations from must to wine will be applicable to various practical aspects of winemaking. Specifically, the student will be able to:
- Predict and prevent potential issues related to the chemical stability of wine.
- Act on both chemical and microbiological levels to optimize desired fermentation processes or prevent undesired ones.
- Modulate the development of molecules that influence the sensory characteristics of wine, thereby enhancing its quality.
3) Critical Thinking and Independent Judgment
Critical thinking and judgment skills will be developed through the analysis of practical case studies, where students will assess the outcomes of specific decisions made in the winery, weighing both positive and negative aspects. Students will refine their evaluative skills by analyzing complex scenarios in which chemical and fermentation knowledge is essential, such as:
- The use of enological additives.
- The application of techniques to enhance aromatic profiles.
- The adoption of technological solutions to address chemical issues in wine.
This approach will enable students to develop a critical and informed perspective, essential for making strategic decisions in the wine industry.
4) Communication Skills
By the end of the course, students will be able to use appropriate technical language to:
- Accurately describe winemaking chemical processes using specialized terminology.
- Clearly explain concepts such as fermentation, wine aging, and the related chemical reactions using scientifically correct and precise language.
- Present chemical concepts in an organized and logical manner, promoting understanding even among non-specialist audiences (e.g., cellar technicians or wine professionals).
5) Learning Skills
Upon completion of the course, students will be equipped to pursue further learning independently, particularly through the autonomous search for information. They will be able to:
-Consult scientific literature, industry articles, and specialized databases to explore complex topics in wine chemistry.
- Use reliable sources to stay updated on technological innovations, new analytical methodologies, and regulatory developments in the wine sector.
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
Course syllabus
· Study of the molecules that make up grapes and their evolution during the winemaking process;
· Malic acid and tartaric acid: the different fates of the two main acids in must;
· Tartaric precipitation;
· Polyphenols: characteristics, evolution, and impacts on wine;
· The main molecules responsible for the color of wine and the chemical transformations that affect their fate during winemaking;
· The fate of monosaccharides and the chemistry of fermentation;
· Alcoholic fermentation by yeast: mechanisms and variability;
· Malolactic fermentation by lactic acid bacteria: chemistry and impacts on wine quality;
· Undesired microbial processes: causes and solutions;
· Use of SO2: advantages, disadvantages, and reactions with molecules typically present during winemaking;
· Nitrogenous compounds in wine evolution: formation and role in aging processes;
· Inorganic salts and wine defects: chemical causes and prevention strategies;
· Molecules responsible for wine aroma and the chemical and biochemical transformations that influence their evolution during winemaking;
· Polysaccharides: structure, function, and importance in winemaking;
· Chemical and biochemical processes that characterize wine aging.
· Malic acid and tartaric acid: the different fates of the two main acids in must;
· Tartaric precipitation;
· Polyphenols: characteristics, evolution, and impacts on wine;
· The main molecules responsible for the color of wine and the chemical transformations that affect their fate during winemaking;
· The fate of monosaccharides and the chemistry of fermentation;
· Alcoholic fermentation by yeast: mechanisms and variability;
· Malolactic fermentation by lactic acid bacteria: chemistry and impacts on wine quality;
· Undesired microbial processes: causes and solutions;
· Use of SO2: advantages, disadvantages, and reactions with molecules typically present during winemaking;
· Nitrogenous compounds in wine evolution: formation and role in aging processes;
· Inorganic salts and wine defects: chemical causes and prevention strategies;
· Molecules responsible for wine aroma and the chemical and biochemical transformations that influence their evolution during winemaking;
· Polysaccharides: structure, function, and importance in winemaking;
· Chemical and biochemical processes that characterize wine aging.
Prerequisites for admission
The course builds on the foundational knowledge of chemistry acquired during the first-year General Chemistry and Organic Chemistry courses, which are therefore mandatory prerequisites.
Teaching methods
The course is divided into interactive lectures with projection of teaching material and discussion of the concepts with the students and classroom exercises to verify understanding of the basic theoretical concepts
Teaching Resources
Trattato di Enologia II by P. Ribereau-Gayon, Y. Glories, A. Maujean, and D. Dubourdieu. Edagricole (Fourth edition, 2018).
Assessment methods and Criteria
The exam will be written and consists of 4 questions aimed at assessing the overall preparation of students. The evaluation criteria include:
1. Knowledge of the subject;
2. Clarity of presentation;
3. Ability to synthesize.
The final grade will be expressed in thirtieths.
There are 7 exam sessions per year: one in January, one in February, one in April, two in June (one at the beginning of the month and one at the end of the month), one in September, and one in November.
During the course, mid-term exams will be held during breaks in the academic schedule as established by the Faculty calendar. Students who choose to take the mid-term exams will have a final grade based on the weighted average of the grades obtained. In any case, it is necessary to achieve a passing grade in both exams to pass the course.
Students with DSA (Specific Learning Disabilities) or disabilities are encouraged to contact the instructor by email at least 15 days before the exam date to arrange for any individualized accommodations. The email should also be sent with the respective University Services in CC:
1. Knowledge of the subject;
2. Clarity of presentation;
3. Ability to synthesize.
The final grade will be expressed in thirtieths.
There are 7 exam sessions per year: one in January, one in February, one in April, two in June (one at the beginning of the month and one at the end of the month), one in September, and one in November.
During the course, mid-term exams will be held during breaks in the academic schedule as established by the Faculty calendar. Students who choose to take the mid-term exams will have a final grade based on the weighted average of the grades obtained. In any case, it is necessary to achieve a passing grade in both exams to pass the course.
Students with DSA (Specific Learning Disabilities) or disabilities are encouraged to contact the instructor by email at least 15 days before the exam date to arrange for any individualized accommodations. The email should also be sent with the respective University Services in CC:
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