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Wine and Beverage Chemistry: Origin and analysis of the major compounds

Course Code:

5.3

Semester:

5th Semester

Specialization Category:

SC

Course Hours:

2 Θ+ 2 Ε

ECTS:

7


Lesson Code: 5.3

Semester: 5th Semester

Category: Compulsory

Course hours: 2h Theory + 2h Laboratory

ECTS credits: 7

 

COURSE LEARNING OUTCOMES

Upon completion of the course, students will be able to:

  • Gain an in-depth understanding of the complex chemical composition of musts and wines.
  • Acquire an in-depth knowledge of the phenolic compounds of grapes and wines.
  • Comprehend the origin and significance of individual chemical compounds or groups of compounds separately, as well as the importance of the interaction of various compounds or groups of compounds with each other.
  • Direct winemaking processes in such a way as to promote or prevent the synthesis or expression of desired or undesired chemical compounds, respectively.
  • Discern, through the chemical composition of a wine, elements related to its history, technology, and sensory response.

GENERAL SKILLS

  • Research, analysis, and synthesis of elements and information for the use of necessary techniques and technology.
  • Promotion of critical, creative, and inductive thinking.
  • Autonomous work.
  •  
  • Decision making.

COURSE CONTENT

Theoretical Part

  • Introduction to the composition of wines.
  • Water and ethanol.
  •  
  • Wine acids.
  • Nitrogenous compounds, amino acids, and proteins.
  • Sulfur dioxide and antioxidants.
  • Phenolics: a) Introduction to phenolics, b) volatile phenols, c) phenolic acids, d) flavonols, e) flavan-3-ols and proanthocyanidins, f) anthocyanins.
  •  
  •  
  • Minerals and trace elements.

Laboratory Part

  • Determination of density in musts and wines. Methods: Common (densitometers) and Reference (hydrometer), calculation of sugars from density measurement.
  • Analytical determination of reducing sugars: a) Lane-Eynon method, b) Luff-Schoorl method.
  • Determination of Solid Residue in musts and wines.
  • Alcohols A: Determination of ethyl alcohol with: a) densitometers, b) hydrometer, c) oxidation (chemical determination).
  • Alcohols B: Methanol, Higher alcohols (n-propanol, isobutanol, amyl alcohol, isoamyl alcohol), glycerol, 2,3-butanediol.
  • Wine and must acids A’: Volumetric and active acidity (pH). Definition and significance of volatile acidity in wine products.
  • Wine and must acids B’: Determination of acids: tartaric, malic, and lactic.
  • Determination of anhydrous sulfur dioxide in wine products: A: Common method, B: Reference method (sulfur dioxide device).
  • Inorganic components of musts and wines: Determination of ash in wines. Alkalinity of ash.
  • Nitrogenous components of musts and wines. Proteins, amino acids, vitamins, biogenic amines, etc.

RECOMMENDED BIBLIOGRAPHY

  • Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu. “Treatise on Oenology (Vol.2)”. Dunod, Paris 1998.
  • Ron S. Jackson. “Wine science. Principles and applications”. Academic Press, Inc. California, 1994.
  • David W. Jeffery, Gavin L. Sacks, Andrew L. Waterhouse “Understanding wine chemistry”, John Wiley & Sons, 2016.

Assessment Method

  • Theoretical part of the course: Final written examination.
  • Laboratory part: Combination of assignments, presence in the laboratory, and final written examination.