Modules | Area | Type | Hours | Teacher(s) | |
ENOLOGIA I E ANALISI ENOLOGICHE | AGR/15 | LEZIONI | 84 |
|
Al termine del corso lo studente è in grado di:
Students will be able to demonstrate a solid knowledge of the main compounds occurring in the must/grape and their evolution during the winemaking processes - Fermentation carried out by yeasts and by lactic acid bacteria - The chemical impact of the main additives used in wine making. The student who completes the course successfully will be also acquire knowledge of chemical and physical methods to be used for the characterization of a wine, in routine analysis and will be able to perform the most used analyses of must and wine.
In the written exam (2 hours), the student must demonstrate his/her ability to execute, with critical awareness, the exercises presented (4 exercises). During the oral exam the student will be assessed on his/her demonstrated ability to discuss the main course contents using the appropriate terminology.
Methods:
Further information:
1. The first part of the exam consists of a final written test 2. After the written test, students with an overall grade higher than, or equal to, 18 may undergo an oral examination. The oral exam may not necessarily imply improvement of the vote. Specific weights of the two parts of the exam: final written exam 50% final oral exam 50%
Al termine del corso lo studente è in grado di:
Durante le sessioni di laboratorio gli studenti dovranno acquisire i dati necessari per poter valutare criticamente i dati ottenuti alla luce di quanto riportato in letteratura e/o trattato a lezione
Chimica generale e inorganica, Matematica e statistica, Chimica organica, Biochimica Agraria, Microbiologia generale ed enologica.
Questo insegnamento costituisce un requisito obbligatorio per i corsi successivi di Analisi sensoriale e Enologia 2
Delivery: face to face
Learning activities:
Attendance: Advised
Teaching methods:
Programma
The course provides notions on the main grape components: carbohydrates, organic acids, phenolic substances, aromatic substances, ashes. The course also approaches the main issues related to the use of sulfur dioxide as an additive, to the developments of alcoholic fermentation and malolactic fermentation. The final part of the course focuses on the colloidal phenomena and the ferric and copper "casse", on the wine evolution during aging and on the characteristics and importance of wine flaws in wine. In the laboratory: analysis on must and wines (must density, alcoholic degree, titratable and volatile acidity, reducing sugars, glucose and fructose concentrations, free and total SO2, total phenols and anthocyanins, unpolymerised anthocyanins, color indexes of wines, etc.).
In aggiunta al materiale fornito dal docente (files pdf delle presentazioni inerenti le lezioni), è consigliata la consultazione, guidata dallo stesso docente, dei seguenti testi:
P.Ribéreau-Gayon Y.Glories A.Maujean D.Dubourdieu. TRATTATO DI ENOLOGIA (I, II Vol.). Ed. EDAGRICOLE. M.A. Amerine and C.S. Ough. Wine and must analysis. Ed.Wiley - Interscience Slides and other material proposed by the lecturer. Indications on monographies, articles, brochures and internet links, will be given when useful.
Lab practice consists in the individual execution of analysis on wines to determine: alcoholic degree with ebulliometric and densitometric methods; total acidity with volumetric and potentionetric methods; volatile acidity (distillation with Jozzi and Alessandrini apparatus); must sugars (enzymatic assays); free and total SO2, total phenols and anthocyanins (by spectrophotometry); unpolymerised anthocyanins, color indexes of wines. Laboratory practice include different amounts of front lessons necessary to illustrate the analytical procedures to be used during the work in the laboratory.