Enology and Wine Chemistry
A.Y. 2026/2027
Learning objectives
The Enology and Wine Chemistry course belongs to the teaching domain of the Area Technologies of Oenological Transformation.
The goals of Enology and Wine Chemistry course consist in supply knowledge of the chemical composition of grapes, must and wine, and the reactions and compositional changes occurring during the winemaking. The course gives knowledge of the wine production processes, the impact of the winemaking steps on the resulting product and the main technologies and systems used for the wine production. Lexical and technical tools concerning enology and wine chemistry fields are also supplied as well as management tools of winemaking phases.
The goals of Enology and Wine Chemistry course consist in supply knowledge of the chemical composition of grapes, must and wine, and the reactions and compositional changes occurring during the winemaking. The course gives knowledge of the wine production processes, the impact of the winemaking steps on the resulting product and the main technologies and systems used for the wine production. Lexical and technical tools concerning enology and wine chemistry fields are also supplied as well as management tools of winemaking phases.
Expected learning outcomes
The course aims to the students' training in the fields of wine chemistry and oenology allowing the acquisition of skills for the appropriate management of the entire winemaking process, from grape harvest to wine bottling. Specifically:
Knowledge and understanding
At the end of the course the student will:
-know the chemical composition of grapes, must and wine, and the chemical reactions of the compounds present;
-know the different types of winemaking, the technologies and systems used in the wine sector.
Ability to apply learned knowledge
At the end of the course the student will be able:
-to describe the chemical reactions taking place in the winemaking process adopted;
-to describe the oenological technologies and how they work;
-to choose the appropriate technology according to the winemaking process.
Autonomy of judgments
At the end of the course, the student will be able:
-to interpret the data of a chemical analysis of musts and wines;
-to evaluate the evolution of the compounds during the applied winemaking;
-to plan, manage and adapt the winemaking process according to the properties of the raw material and the desired and expected characteristics of the final product, and also in accordance with law regulations and food safety.
Communication skills
At the end of the course, the student will be able:
-to use the technical terminology of wine chemistry and oenology;
-to communicate the chemical and technological aspects related to the winemaking process.
Learning skills
At the end of the course, the student will be able to proceed autonomously to the continuous and necessary future updating in the enological field.
Knowledge and understanding
At the end of the course the student will:
-know the chemical composition of grapes, must and wine, and the chemical reactions of the compounds present;
-know the different types of winemaking, the technologies and systems used in the wine sector.
Ability to apply learned knowledge
At the end of the course the student will be able:
-to describe the chemical reactions taking place in the winemaking process adopted;
-to describe the oenological technologies and how they work;
-to choose the appropriate technology according to the winemaking process.
Autonomy of judgments
At the end of the course, the student will be able:
-to interpret the data of a chemical analysis of musts and wines;
-to evaluate the evolution of the compounds during the applied winemaking;
-to plan, manage and adapt the winemaking process according to the properties of the raw material and the desired and expected characteristics of the final product, and also in accordance with law regulations and food safety.
Communication skills
At the end of the course, the student will be able:
-to use the technical terminology of wine chemistry and oenology;
-to communicate the chemical and technological aspects related to the winemaking process.
Learning skills
At the end of the course, the student will be able to proceed autonomously to the continuous and necessary future updating in the enological field.
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
Prerequisites for admission
No request
Assessment methods and Criteria
Wine Chemistry and Enology modules present separate examinations, and the grades obtained in the two modules concour to a single final mark (out of 30) obtained as weighted average of the marks obtained for the two modules.
The evaluations will consist in written and/or oral exams: please visit each module page to get additional information about the specific learning assessment procedures for each module.
It is mandatory to pass the Wine Chemistry module exam before taking the Enology module exam.
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
The evaluations will consist in written and/or oral exams: please visit each module page to get additional information about the specific learning assessment procedures for each module.
It is mandatory to pass the Wine Chemistry module exam before taking the Enology module exam.
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
Wine chemistry
Course syllabus
The Wine Chemistry Module is focused on the chemistry of wine components with particular attention on phenols and their evolution during the winemaking. The Wine Chemistry Module includes the main and most common methodologies and techniques suitable for the analysis of grape, must and wine.
The topics of the module are:
Compounds in grape and wine: sugars, acids, alcohols, phenols, aromatic compounds.
Phenolic compounds: classification, chemistry and their interactions.
Chemistry of sulfur dioxide and other common antioxidants.
Chemical changes occurring during the winemaking processes.
Chemistry of alcoholic fermentation and malolactic fermentation.
Evolution of wine during the wood aging.
Aromatic compounds: varietal and fermentation aromas.
Chemical and microbial spoilage responsible for wine defects and faults.
Analytical methodologies commonly applied for the wine control.
Analytical techniques used in the oenological field.
The topics of the module are:
Compounds in grape and wine: sugars, acids, alcohols, phenols, aromatic compounds.
Phenolic compounds: classification, chemistry and their interactions.
Chemistry of sulfur dioxide and other common antioxidants.
Chemical changes occurring during the winemaking processes.
Chemistry of alcoholic fermentation and malolactic fermentation.
Evolution of wine during the wood aging.
Aromatic compounds: varietal and fermentation aromas.
Chemical and microbial spoilage responsible for wine defects and faults.
Analytical methodologies commonly applied for the wine control.
Analytical techniques used in the oenological field.
Teaching methods
Lectures using media content (slides, videos, etc.), exercises, (virtual) visits, seminar(s).
Lectures will be delivered in-class in Asti.
Lectures will be delivered in-class in Asti.
Teaching Resources
-Course materials provided to integrate students own notes available on Moodle platform
-Handbook of Enology, 2021. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A., Darriet P., Towey J.
-Understanding Wine Chemistry, 2016. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Waterhouse A.L., Sacks G.L., Jeffery D.W.
-Wine Chemistry and Biochemistry, 2009. Editore: Springer, New York, USA. Autore: Moreno-Arribas M.V., Polo M.C.
-Handbook of Enology, 2021. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A., Darriet P., Towey J.
-Understanding Wine Chemistry, 2016. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Waterhouse A.L., Sacks G.L., Jeffery D.W.
-Wine Chemistry and Biochemistry, 2009. Editore: Springer, New York, USA. Autore: Moreno-Arribas M.V., Polo M.C.
Enology
Course syllabus
Overview of the Enology module and of winemaking processes. Winemaking schema for red and white wines.
Grape and must composition. Harvest decisions: grape harvest time and method with regards of the enological aim.
Pre-fermentative grape and must treatment. Grape must corrections.
Alcoholic fermentation. Management of the fermentation process as a function of the winemaking technique.
Maceration process. Technological aspects of the extraction of secondary metabolites from the solid parts. Influence of coadjuvants and additives on the maceration and fermentation processes.
Malolactic fermentation.
Wine aging and storage. Use of wood/oak containers.
Oxygen management during the enological process.
Use of sulfur dioxide during the wine production process and possible replacements.
Wine clarification and stabilization. Wine defects and alterations, main causes of turbidity and precipitations in wines. Prevention of wine defects.
Enological practices regarding wine correction. Wine acidification and de-acidification.
Bottling process. Choice of bottle closures and materials available.
Unconventional and special wine production processes: rosé wine production, carbonic maceration, sparkling wines, grape dehydration/withering processes and passito wine production.
Exercises and case studies on the different winemaking techniques.
During the module: influence of equipment and machinery on the wine production process, materials used in Enology, wine production management and monitoring, references to wine legislation.
Grape and must composition. Harvest decisions: grape harvest time and method with regards of the enological aim.
Pre-fermentative grape and must treatment. Grape must corrections.
Alcoholic fermentation. Management of the fermentation process as a function of the winemaking technique.
Maceration process. Technological aspects of the extraction of secondary metabolites from the solid parts. Influence of coadjuvants and additives on the maceration and fermentation processes.
Malolactic fermentation.
Wine aging and storage. Use of wood/oak containers.
Oxygen management during the enological process.
Use of sulfur dioxide during the wine production process and possible replacements.
Wine clarification and stabilization. Wine defects and alterations, main causes of turbidity and precipitations in wines. Prevention of wine defects.
Enological practices regarding wine correction. Wine acidification and de-acidification.
Bottling process. Choice of bottle closures and materials available.
Unconventional and special wine production processes: rosé wine production, carbonic maceration, sparkling wines, grape dehydration/withering processes and passito wine production.
Exercises and case studies on the different winemaking techniques.
During the module: influence of equipment and machinery on the wine production process, materials used in Enology, wine production management and monitoring, references to wine legislation.
Teaching methods
Lectures using media content (slides, videos, etc.), exercises, visits, seminars.
Lectures will be delivered in-class in Asti.
Lectures will be delivered in-class in Asti.
Teaching Resources
-Course materials provided to integrate students own notes available on Moodle platform
-Handbook of Enology, 2021. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A., Darriet P., Towey J.
-Handbook of Enology, 2021. Editore: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Autore: Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A., Darriet P., Towey J.
Modules or teaching units
Enology
AGRI-07/A - Food Science and Technology - University credits: 7
Lessons: 56 hours
Wine chemistry
AGRI-07/A - Food Science and Technology - University credits: 5
Lessons: 40 hours
Professor:
Fracassetti Daniela
Shifts:
Turno
Professor:
Fracassetti DanielaProfessor(s)
Reception:
By schedule
Office (Building 21040 - entrance on side Room 4 - I floor)