Unit ENOLOGY I
- Course
- Food science and technology
- Study-unit Code
- 80013206
- Curriculum
- Viticoltura e enologia
- Teacher
- Agnese Taticchi
- Teachers
-
- Agnese Taticchi
- Roberto Selvaggini (Codocenza)
- Hours
- 18 ore - Agnese Taticchi
- 36 ore (Codocenza) - Roberto Selvaggini
- CFU
- 6
- Course Regulation
- Coorte 2024
- Offered
- 2026/27
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Sector
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The chemical constituents of grapes, must, and wine: their properties and their role in wine quality and stability.
- Reference texts
- - P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu -Trattato di enologia vol. II. Chimica del vino, Stabilizzazione Trattamenti. Edagricole, 2018.
- C.Saracco,-E.Raffo-Manuale per le analisi dei mosti e dei vini.-Edizioni Agricole, 1990.
-Lesson notes and material distributed by the teacher - Educational objectives
- The aim of learning is to transmit the necessary knowledge about the chemical composition of the substances contained in the various components of the cluster in order to identify their effect on the quality and stability of wine. Take direct experience of the use of analytical methods related to key aspects of the quality and stability of musts and wines.
The goal of learning is also aimed at providing the prerequisites of knowledge to address the contents of the Enology II course, to critically interpret the repercussions in terms of merchandise and sensory quality , as well as the stability of the wine, in terms of operational decisions about the treatments and the operations applied during the process of winemaking
The student will be able to apply the acquired knowledge, getting to the following abilities:
• identify the suitable methods for the analysis for the qualitative assessment of the grapes, musts and wines;
• provide a critical examination of the sensory quality and stability of wines based on the analytical results obtained;
• foresee on the basis of the chemical composition the possible changes affected by different process and conservation variables, critically analyzing the effects in terms of quality - Prerequisites
- The student should have good knowledge about the general chemistry, organic and inorganic, and biochemistry of foods. It 'should also have basic knowledge about the biochemistry of fermentations, the physiology of the vine with particular reference to the phenomena related to the maturation of the fruit.
- Teaching methods
- Theoretical lessons and practical training
- Other information
- Teaching delivered in co-teaching with prof. Roberto Selvaggini
- Learning verification modality
- Oral exam:
The assessment takes place only through an oral examination which consists of an interview in order to check the acquisition of skills related to topics in the program and understanding the many interconnections between the various components of the must and wine and the quality and stability of the same. The interview can last an average of 30 minutes. - Extended program
- Morphology of the grape cluster: rachis, skin, pulp, and seeds. Chemical composition of the rachis and of the different parts of the berry.
Sugars: glucose and fructose; sucrose and pentose sugars. Chemical and physical properties; distribution in the berry; role in alcoholic fermentation; analytical parameters of must sugar composition. Enrichment operations according to current regulations: subtractive and additive techniques.
Organic acids: tartaric, malic, and citric acids; evolution during grape ripening and winemaking; equilibrium in aqueous solution, dissociation, and solubility of salts; sensory and technological importance; analytical parameters of acidity: total, real (pH), volatile, and fixed; estimation of tartaric stability. Acid correction according to current regulations.
Polyphenols: classification (flavonoids and non-flavonoids); phenolic acids, hydrolysable tannins, stilbenes, anthocyanins, flavonols and flavanols, condensed tannins; reactions of phenolic compounds; distribution in the different parts of the berry; phenolic maturity; evolution during winemaking and aging; role in color, structure, and astringency. Methods for color measurement.
Oxidase enzymes: tyrosinase and laccase.
Nitrogen compounds: amino acids, proteins, and ammonium; yeast assimilable nitrogen (YAN) and its role in yeast nutrition and fermentation.
Mineral substances: K, Ca, Mg, Fe; role in wine stability.
Colloids: proteins, polysaccharides, and pectins; colloidal stability; turbidity and precipitation phenomena.
Enzymes: origin (grape and microorganisms); role in ripening and winemaking; pectolytic, oxidase, and proteolytic activities; enological applications.
Aromatic compounds: varietal and fermentative compounds; aroma precursors; terpenes, methoxypyrazines, volatile thiols, norisoprenoids; herbaceous compounds produced by lipoxygenase; evolution during fermentation; higher alcohols and esters; evolution during aging; compounds responsible for olfactory defects.
Sulfur dioxide (SO2): chemical forms and equilibrium; antioxidant and antimicrobial properties; usage methods; legal limits; reduction strategies.
Analitical evaluation techniques of the main quality and stability parameters for musts and wines. - Obiettivi Agenda 2030 per lo sviluppo sostenibile