Knowledge: Evaluate the degree of phenolic and technological maturity of the grapes; to know the main metabolic pathways involved in primary and secondary fermentations; evaluate the course of fermentation processes to check their regular course; to know the quality and quantity of the nutraceutical and sensory compounds extracted (eg: phenolic compounds, chromatic compounds) and process markers (eg color indices) and product (eg: volatile acidity, total sulfur dioxide, etc.); evaluate the trend of the wine maturation process to verify the occurrence of any anomalies; know the main corrective actions to be carried out in case of product alterations.
Competences: Identify and evaluate analytically the chemical-physical parameters that characterize the phenolic and technological maturity of the grapes; evaluate the analytical data that must be followed during the fermentation process to check its regular course; to check the analytical parameters relating to the extraction of the compounds responsible for the color, of the structure of a wine; to intervene on the chemical-physical parameters that regulate the wine maturation process; identify the corrective actions to be carried out in the event of product alterations.
Skills: The student will be able to manage the analytical protocol necessary for the evaluation of the quality of the grapes suitable for vinification and wines. The student will acquire knowledge and skills related to accuracy and precision in carrying out collection and analysis of experimental data. The student will be able to manage the analytical protocol necessary for the evaluation of wines during the refining process until bottling