- Docente: Andrea Versari
- Credits: 6
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Viticulture and Enology (cod. 0872)
Learning outcomes
A course designed to provide insights into the composition of grape and wine and the role of chemical reactions that occur in winemaking and wine. An understanding of such reactions establishes the necessary background for making rational decisions on wine processing.
Course contents
The concept of chemistry with specific reference to grape and wine composition (e.g. sugars, acids, nitrogen compounds, enzymes, polyphenols, metals, volatiles, sulphur dioxide), grape maturity, and chemical reactions in fermentation and aging.
Readings/Bibliography
Margalit Y. Elementi di Chimica del Vino, Eno-One Editrice UIV (2005).
Ribèreau-Gayon P. et al. Trattato di Enologia vol. II (Edagricole, Bologna 2003).
Fregoni C., Fregoni M., Ferrarini R., Spagnolli F. Chimica Viticolo-Enologica (Reda, Torino, 2004).
R.B. Boulton, V.L. Singleton, L.F. Bisson, R.E. Kunkee. Principles and Practises of Winemaking. Aspen Publisher, Gaithersburg, USA (1998).
Teaching methods
Recommended readings are available at the library, whereas additional informative papers will be provided before each lesson.
Assessment methods
Written work and oral examination aims to verify the knowledge of the student and its ability to solve practical problems.
Teaching tools
Recommended readings are available at the library, whereas additional informative papers will be provided before each lesson.
Office hours
See the website of Andrea Versari