D.C. Harris: Elementi di chimica analitica. Zanichelli editore
P. Cabras, C. I. G. Tuberoso: Analisi dei prodotti alimentari. Ed. Piccin
Knolewdge acquired: The course shows the main analytical techniques commonly used in wine laboratories.
Competence acquired: The course aims to provide students with the basic knowledge of chemical analysis for wine quality parameters, dealing with the most common techniques used in the laboratory as: volumetric analysis, electrochemistry, spectroscopy and chromatographic methods (gas chromatography, liquid chromatography). The program will also be designed to provide practical experience on methods of analysis of wine.
Skills acquired (at the end of the course): The course aims to provide students with the theoretical and practical skills that are the basis of the analysis of wine quality.
Courses required: General and Inorganic Chemistry
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 150
Hours reserved to private study and other indivual formative activities: 98
Contact hours for: Lectures (hours): 40
Contact hours for: Laboratory (hours): 12
Contact hours for: Laboratory-field/practice (hours): 0
Seminars (hours): 0
Intermediate examinations: 0
Frequency of lectures, practice and lab: strongly recommended
Teaching tools: Video projector
Type of Assessment
Written tests and final oral examination
Errors and calibration methods in the chemical laboratory. The oenological laboratory : burettes , flasks, pipettes. Separation techniques ( filtration , centrifugation, solvent extraction , distillation) . Analytical techniques used for grapes, must and wine analysis:
- densitometry , polarimetry , refractometry
- volumetric analysis (acid-base titration , redox titration)
- electrochemical methods (potentiometric determination of pH)
- gravimetric methods
- UV-visible spectroscopy
- chromatography (gas chromatography and HPLC)
- mass spectrometry
Application of techniques to the analysis of wine ( some of them will be carried out in the laboratory)
The determination of sugars in the must for densitometry , polarimetry , refractometry , HPLC . Determination of reducing sugars by Fehling 's reagent. The determination of total acidity by acid-base titration . The determination of volatile acidity by steam-distillation. Potentiometric determination of the pH of must and wine. Sulfur dioxide determination by distillation and determination by iodometric titration ( method Ripper ) . The determination of the alcoholic strength by densitometry . The determination of the dry and ash contents . The determination of the nitrogen fractions. Characterization of phenolic substances of grapes and wines : the optical assays for the assessment of the color of the wine , the index of total polyphenols by spectrophotometry , the estimation of phenolic fractions ( Di Stefano's method ) . Anthocyanins : determination by bleaching the sulfur determination and high efficiency liquid chromatography (HPLC). The aromas of the wine: determination by gas chromatography and determination by gas chromatography coupled to mass spectrometry.