08159 - Wine Chemistry

Learning outcomes

The student learns the chemicalcomponents of grapes, musts and wines and approachthe reactions that occur in wine during vinification,stabilization, bottling and storage in order to work independently and with a capacity for critical analysis and solved problem approach.

Course contents

Prerequisites: knowledge of basic chemistry and wine analysis is required.

Wine chemistry (Module 1 - 6 CFU)

The course describes the main components of grapes, musts and wines (carbohydrates, acids, nitrogenous substances, enzymes, polyphenols, minerals, aromatic compounds, sulfur dioxide), their chemical characteristics, the main reactions and technological importance, with case study, and pills of statistics applied to the composition of grapes, musts and wines.

Wine packaging (Module 2 - 3 CFU)
Also, will investigate the following topics:
1. Permeation and Migration;
2. Wine tank materials: steel, cement, fiber glass, plastic;
3. Barriques, chips, tannins;
4. Wine packaging: glass, brick, PET, kegs;
5. Shelf-life of wine;
6. Wine closure (cork, elastomers, aluminium);
7. Bottling line;
8. Oxygen and wine;
9. Labelling

Readings/Bibliography

The ability of the student to interact and to take notes during the lecture is fundamental. Besides the syllabus available from the professor and available on 'virtuale.unibo.it', the following textbooks are suggested:

Fundamental for module n. 1:
Ribèreau-Gayon P. et al. Handbook of Enology vol. II (Edagricole, Bologna).

Additional fo rmodule n. 1:
Margalit Y. Concepts in Wine Chemisty (Eno-One Editrice UIV).
Usseglio-Tomasset L. Chimica Enologica (AEB, Brescia).

Fundamental for module n.2:
Piergiovanni L., Limbo S. Food Packaging (Springer).

Teaching methods

The course consists of 9 CFU of which 6 CFU of the principles of wine chemistry and 3 CFU of packaging and storage of wines. As part of the total 9 CFU about 6 CFU are of lectures and about 3 CFU of laboratory practice that are conducted at the campus of Food Science (Cesena). The aim of the practical exercises is:
- Make the student familiar with the protocol of the oenological laboratory instrumentation, including safety and regulation;
- Develop a critical sense of the student in the selection of parameters and methods for analysis of musts and wines;
- To stimulate the student's ability to recognize the main characteristics of composition of musts and wines.

"In view of the types of activities and teaching methods adopted, the attendance of this training activity requires all students to carry out modules 1 and 2 in e-learning mode and to participate in module 3 of specific training on safety and health in the workplace. Directions on dates and modalities of attendance of module 3 can be found in the appropriate section of the course of study website."

Assessment methods

In order to take the test, the student must always register on AlmaEsami.

The single end-of-course exam is through a written multiple-choice test, possibly supplemented by an oral test, which aims to ascertain the candidate's knowledge, language property, and ability to reason and solve problems within the scope of the topics covered (skill-skills).
The final grade, expressed in thirtieths, takes into account both parts of the program (modules): (i) oenological chemistry and (ii) packaging.

If no acceptance or refusal is expressed, the vote will be implicitly understood as accepted (silence/assent) and the teacher will record the vote according with the University Regulations.

Appeals are offered within the appropriate windows defined within the course of study, and students must book for the written exam exclusively using the methods provided by the online Alma Esami system. For any information on how to book, log on to: https://almaesami.unibo.it/almaesami/welcome.htm.

Eligible students may contact the lecturer to arrange for a possible out-of-call exam.

Students with DSA can contact the appropriate offices to request any arrangements (ssdd.campusromagna@unibo.it) http://www.studentidisabili.unibo.it/chi-siamo/sedi

Teaching tools

Teaching in classroom is supported by the use of computers and projector (ppt slides), whereas the practical exercitations will be held in laboratory.
Besides the mandatory textbooks availableat the library,the student will be provived with the syllabusof the course (pdf in italian) andarticles on both technical and scientificJournals. Guided visit to production plant and seminars with expert in the field will be considered.

Office hours

See the website of Andrea Versari