Grape ripening and harvest. Chemical composition of grapes and wine. Evolution of the main organic and inorganic compounds during vinification. Sulphur-dioxide: properties and use in winemaking. Crushing, destemming, draining and pressing. Winemaking processes for red, white and rosé wines. Carbonic maceration. Specific wine styles: sparkling, sweet and fortified wines. Techniques of grape drying.
Handbook of enology. Vol. I e II. P. Ribereau-Gayon, D. Dubourdieu, B. Donèche, A. Lonvaud. Wiley Ed.
Competence with regard to the chemical properties of the main compounds of grapes and wine; the chemical reactions that occur during grape ripening and vinification; and the operations for red, white and rosé vinification and for the production of specific types of wines.
Skills for the management of winemaking processes as a function of productive objectives and grape quality.
Students are expected to be familiar with the principles and terminology of inorganic and organic chemistry, analytical chemistry.
Courses required: none
Courses recommended: General and inorganic chemistry, Organic chemistry, Analytical chemistry
Total course hours (including the time spent in attending lectures, seminars, private study, examinations, etc...): 225
Hours reserved for private study and other indivual formative activities: 144
Contact hours for: Lectures (hours): 50
Contact hours for: Laboratory (hours): 0
Contact hours for: Laboratory-field/practice (hours): 28
Seminars (hours): 3
Intermediate examinations: 0
Type of Assessment
Oral examination at the end of the course
Chemical profile of grapes and wines: general aspects. Grape ripening. Sugars. Acids of grapes and wine. Inorganic constituents. Buffering capacity of must and wine. Nitrogen compounds. Polyphenolic compounds of grapes and wine. Evolution of anthocyanins and tannins during grape ripening and vinification. Aroma compounds: general aspects. Varietal aroma, pre-fermentative and fermentative aroma compounds, aging aroma. Sulphur dioxide: enological properties and use in winemaking. Classification of Italian wines: table wines, IGT, DOC, DOCG. Harvest and transport of grapes to the winery. Mechanical operations: crushing, destemming, draining and pressing. Wine vats. Red vinification. Management of maceration. Factors affecting the extraction of grape compounds. Vinification with carbonic maceration. White and rosé vinification. Wine maturation and aging. Specific wine types: general aspects. Sparkling wines: traditional and Charmat methods. Asti sparkling wine. Sweet and fortified wines. Botrytized wines: Sauternes, Tokay. Techniques of grape drying. Vin Santo-style wines.