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Learning Objectives and Outcomes
After the end of the course students will be able a) to know in depth the chemical composition of musts and wines, b) to know in depth the phenolic components of the vine and the wines, c) to understand the origin and importance of each chemical compound or group of compounds separately as well as the importance of the interaction of various compounds or groups of compounds with each other, in wine and beverages, d) to be able to direct the winemaking in such a way as to favour – or on the contrary prevent – the synthesis or the expression of desirable or undesirable chemical compounds respectively, e) to perceive, through the chemical composition of a wine or a beverage, information about the history, technology and organoleptic response of the specific product.
The course is divided into a theoretical and a practical (laboratory) part.
Content of the Theoretical part
Introduction to wine composition
Water and ethanol
Sugar
The acids of wine
Nitrogenous substances, amino acids and proteins
Sulfur dioxide and antioxidants
Phenolics: a) Introduction to phenolics, b) volatile phenols, c) phenolic acids, d) flavonols, e) flanan-3-ols and proanthocyanidins, g) anthocyanins
Lipids
Vitamins
Minerals and trace elements
Content of the Practical part
Determination of density in must and wines.
Analytical determination of reducing sugars
Determination of Solid Residue in must and wines.
Alcohols A: Determination of ethyl alcohol
Alcohols B: Methanol, Higher alcohols
Analysis of organic acids and acidity
Determination of free and total SO2 in wine products:
Evaluation/Examination method
Theoretical part of the course: Final written exam
Laboratory part: Combination of tasks, presence in the laboratory and final written exam.