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

The examination test takes place electronically until the COVID-19 emergency has been completed. To take the exam you must have a computer (you cannot use tablets, smartphones or other mobile devices) with audio, microphone, webcam and Zoom software already installed. During the exam you will need to keep your webcam active and share your screen via Zoom.

Zoom Cloud meetings must be installed and tested beforehand. You must create an account with the University credentials (@studio.unibo.it) following the instructions of the University ('How to take a written exam online with Zoom'); it is important to click on 'Sign in with SSO' (i.e. register with the University credentials) and enter the domain 'unibo'.zoom.us.

It is a good approach to test the functioning of the webcam and microphone on the Zoom platform. For those who use a Mac computer, it is also necessary to check in advance how to allow screen sharing and recording.

If the student is unable to comply with these conditions, he/she should contact the teacher promptly, at least 15 days before the exam.

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

The assessment of learning is through a final written exam, and an oral test.

The written test is designed to ascertain the candidate's knowledge and his ability to solve problems in the context of the issues addressed. It is assessed by a judgment which should be positive to allow access to the oral test. The validity of the written test exceeded is limited to the appeals of the same examination session. The oral exam aims to test knowledge acquisition under the full program of the course.
The final vote, out of thirty, takes into account a weighted estimates reported in both modules (n. 1 and 2).

If no acceptance or refusal is expressed, the vote will be implicitly understood as accepted (silence/assent) and the teacher will proceed with the recording of the vote in accordance with the University Regulations.

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

See the website of Arianna Ricci