72487 - Chemical and Sensory Analyses of wine

Learning outcomes

At the end of the course, the student has the necessary knowledge to apply proper analytical methods aimed to the evaluation of winemaking, shelf life and critical evaluation of results in relationship with technological parameters of wine production.

Course contents

The class provides theoretical and practical activity with regard analytical methods used in winemaking and explanation for crucial parameters such as: sugars, alcohol, dry extract, ashes, pH, volatile and titratable acidity, sulfur dioxide, metals, color, polyphenols, nitrogen compounds. A brief description of laboratory safety instruction and applied statistics for data handling will be given. Practical activity will take place in laboratory. Principles of technical tasting (recognition of standards and aromas) and tasting of real samples.

Readings/Bibliography

· Zoecklein, B.W. et al. Wine analysis and production (Kluwer Academic/Plenum Publishers)

· OIV- Compendium of International Methods of Wine and Must Analysis (2019, Vol I e II)

· Ribereau-Gayon P. et al. Handbook of Enology vol. II (Edagricole, Bologna)

· More, D.S. Basic practice of statistics (Freeman and Company)

· Jackson R.S.Wine Tasting: A Professional Handbook (Food Science and Technology, International Series)

· Lawless H.T., Heymann, H. Sensory Evaluation of Food: Principles and Practices (Chapman & Hall)

Teaching methods

The course includes 6 CFU which will take place in classrooms and laboratories located inside the Campus of Cesena. The aim of theoretical classes is to provide students with information concerning the application of analytical protocols finalized to the analyses of enological products, define the proper time for performing analysis as well as the protocol to apply. Capability to perform a critical evaluation of results in relation to the enological product under evaluation. Practices will be focused on laboratory activities aimed to provide expertise in laboratory management and critical analysis of results. Student must provide by themselves a lab coat to wear during practical activity. As concerns the teaching methods of this course unit, all students must attend Module 1, 2 [https://www.unibo.it/en/services-and-opportunities/health-and-assistance/health-and-safety/online-course-on-health-and-safety-in-study-and-internship-areas] online, while Module 3 on health and safety is to be attended in class. Information about Module 3 attendance schedule is available on the website of your degree program. For any clarification, students are welcome to contact the teacher at the and of the lesson.

Assessment methods

During the December-February exam session, the learning assessment will consist of a quiz with 12 multiple-choice questions (2 points for each correct answer) and 6 open-ended questions (maximum 1.5 points). Points will not be deducted for missing or incorrect answers. Students have 50 minutes for the written exam. The use of support materials such as textbooks, notes, or computer media is not permitted during the exam. Calculators are permitted. The maximum score achievable for providing all correct and complete answers is therefore 30 cum laude. A minimum score of 18/30 is required for passing the exam. During the June-July and September sessions, the exam will be exclusively oral. The purpose of the oral exam is to assess the student's ability to apply their knowledge and make the necessary logical-deductive connections. The final grade will be awarded based on: knowledge of the topics covered in the course, critical analysis and connection skills, and mastery of specific terminology. The maximum score achievable for providing all correct and complete answers is 30 cum laude. A minimum score of 18/30 is considered a pass. For all sessions, registration for the exam must be completed exclusively through the ALMAESAMI website by the deadline indicated on the website. Registrations after the deadline will not be accepted. If, after registering, you are unable to attend, you must cancel your registration on ALMAESAMI by the exam start date. Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Syllabus provided in electronic format (pdf) will be uploaded in the website https://virtuale.unibo.it before the beginning of the classes. Books are available in the library to support students activity. Beside lectures, practical activity will be scheduled in the laboratory.

Office hours

See the website of Giuseppina Paola Parpinello