Enological and Fermentations Chemistry

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.

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.