08159 - Wine Chemistry

Learning outcomes

The student learns the chemical components of grapes, musts and wines and approach the 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

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.

Wine packaging
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, the following textbooks are suggested:

Ribèreau-Gayon P. et al. Handbook of Enology vol. II (Edagricole, Bologna).
Margalit Y. Concepts in Wine Chemisty (Eno-One Editrice UIV).
Usseglio-Tomasset L. Chimica Enologica (AEB, Brescia).
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.

Assessment methods

The assessment of learning is through a final written exam of 3 hours, 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 program of the course.
The final vote, out of thirty, takes into account a weighted estimates reported in both trials.

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 available at the library, the student will be provived with the syllabus of the course (pdf in italian) and articles on both technical and scientific Journals. Guided visit to production plant and seminars with expert in the field will be considered.

Office hours

See the website of Andrea Versari