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 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 explaination for crucial parameters such as: sugars, alcohol, dry extract, ashes, pH, volatile and titratable acidity, sulfur dioxide, metals, color, polyphenols, nitrogen compounds. A brief decription of laboratory safety instruction and applied statistics for data handling will be given. Practical activity will take place in laboratory.

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 (2013, 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 performe a critical evaluation of results in relation to the enological product under evaluation. Practicals 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.

Assessment methods

The final evaluation includes a written test and an oral exam aimed to assess the achievement of the learning objectives and verify the knowledge of the candidates and their ability to apply the analitycal protocols to everyday problems in winemaking processes. Following the written exam (duration 90 minutes) the candidates are requested to undertake an oral exam. Written exam and oral exam represent 60% and 40% of the final score, respectively. No support given by sillabus or books is allowed during the assessment. Enrollment must be accomplished through the ALMAESAMI site within the deadlined. Cancellation must be done before the date of the exam.    

Teaching tools

Syllabus will be provided in electronic format (pdf). 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