D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
The following topics are propaedeutic to the teaching: basic knowledge of inorganic and organic chemistry, biochemistry mathematics and physics.
The course consists of a balance of theoretical lectures (4 ECTS) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (2 ECTS). An e-learning course is available in parallel with the lectures. It includes the educational material organised in learning units.
Knowledge and understanding:
(a) adequate knowledge and understanding about the chemical components of must and wines (desired and undesired), of the additives and coadiuvants used in enology; (b) specific knowledge on the role of the hexogenous and endogenous chemical components in the winemaking practices and in the quality of raw materials, intermediate products and finished products; (c) adequate knowledge of the technical aspects related to the wine chemical components.
Applying knowledge and understanding:
(a) developing the capability of integration of information, both in horizontal way (chemical, biological, and regulatory aspects of wine components) and in vertical way (influence of the wine components on the unit operations along the wine production chain); (b) capability of carrying out strategies for the decrease of the use of additives and ingredients in winemaking through the optimization of the processes; (c) capability of evaluating the potentiality of innovative technologies on the wine chemical composition.
(a) making judgements: capability of identifying the correct information regarding the natural components, additives, ingredients and hexogenous components of the winery products in order to enhance the quality and efficiency of the winery productions; (ii) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the sector of natural and non-natural chemical compounds in the wine supply chain (agronomist, engineers, biologists, chemists, nutritionists, administrators).
Grape acids; simple and complex grape sugars; phenolics; the pigments of the grapes and wines; endogenous and exogenous tannins; nitrogen compounds; enzymes and vitamins; exogenous enzymes in oenology (2 ECTS). Minerals; sulfites and sulfur dioxide; sulfur compounds; alcohols; sensory impact of the components of grapes and wine; chemistry of fermentation; evolution of natural components during the winemaking process (2 ECTS). Colloidal compounds; precipitation equilibria of wine components; haze formation and defects; redox equilibria in musts and wines; micro-oxygenation; additives used in oenology; other chemicals and products used in the making and the keeping of wines; xenobiotics (2 ECTS).
Learning evaluation methods
Oral discussion on three of the subjects listed in the teaching program, one of which will be chosen by the student.
During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.
Learning evaluation criteria
The student will have to demonstrate: (a) sound knowledge of the evaluation of the composition and quality of the chemical products used in a winery; (b) knowledge and understanding of the reasons for the technical and technological choices aimed to decrease the exogenous and undesired components in the winemaking process; (c) appropriate usage of the technical lexicon.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.
Final mark allocation criteria
The oral examination consist of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve simple problems related to the use of exogenous compounds and to the modifications of the natural components in the wine supply chain.
Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A. – Trattato di enologia –. Vol. I e II – Ed. Edagricole, Bologna
Raccolta dei metodi internazionali di analisi dei vini e dei mosti (2 vol.) http://www.oiv.int/
All other educational material is available on the e-learning web platform.
Tuesday 11 am – 1 pm