Enological and Fermentations Chemistry
A.Y. 2024/2025
Learning objectives
The student will be prepared for the use of basic chemical and specific concepts of enological chemistry through a general view of the compounds that evolve from the must to the wine, including the chemical phenomena involved in aging. The teaching is closely connected with the courses in which basic biochemistry and microbiology are developed to form a student who has a complete perspective on the fermentation phenomena that accompany winemaking. The student will learn the chemical constituents of grapes and their evolution during winemaking. To achieve this main objective, the student will develop detailed knowledge related to the structural aspects of the main molecules making up the wine (for example: mono-, oligo- and polysaccharides, organic acids, phenolic derivatives, nitrogenous substances, inorganic substances).
Expected learning outcomes
Knowledge of the main chemical and biochemical transformations will be an important objective of the course, with particular reference to the chemistry of fermentation. The student will become familiar with the main processes of chemical transformation related to wine aging processes.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
The student will learn about:
- the molecules that make up the grape and their evolution during the winemaking processes;
- the main molecules that determine the color of the wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- the fate of monosaccharides and the chemistry of yeast and lactic acid bacteria fermentations;
- the use of SO2: advantages, disadvantages, reactions with molecules normally present during winemaking
- the main molecules that determine the aroma of wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- defects in wine: chemical causes and prevention methods;
- nitrogen derivatives in the evolution of wine;
- polysaccharides: structural aspects and importance in the winemaking processes;
- chemical and biochemical processes that accompany the aging of wine.
- the molecules that make up the grape and their evolution during the winemaking processes;
- the main molecules that determine the color of the wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- the fate of monosaccharides and the chemistry of yeast and lactic acid bacteria fermentations;
- the use of SO2: advantages, disadvantages, reactions with molecules normally present during winemaking
- the main molecules that determine the aroma of wine and the chemical and biochemical transformations that determine their destiny in the winemaking processes;
- defects in wine: chemical causes and prevention methods;
- nitrogen derivatives in the evolution of wine;
- polysaccharides: structural aspects and importance in the winemaking processes;
- chemical and biochemical processes that accompany the aging of wine.
Prerequisites for admission
The course starts from the basic knowledge of chemistry acquired during the first year in the courses of General Chemistry and Organic Chemistry. These two courses are therefore compulsory preparatory to the course.
Teaching methods
The course is divided into interactive lectures with projection of teaching material and discussion of the concepts with the students and classroom exercises to verify understanding of the basic theoretical concepts
Teaching Resources
Trattato di Enologia II
P. Ribereau-Gayon, Y. Glories, A. Maujean e D. Dubourdieu
Edagricole (fourth edition, 2018)
P. Ribereau-Gayon, Y. Glories, A. Maujean e D. Dubourdieu
Edagricole (fourth edition, 2018)
Assessment methods and Criteria
The exams will be held in written form consisting of 4 open questions aimed at assessing the overall preparation of the students.
There are two intermediate tests during the course which will take place during the breaks of the teaching activity, as required by the Faculty calendar. If the student opts for the intermediate tests, the final evaluation will consist of the weighted average of the marks. In any case, it is necessary to achieve sufficiency in both tests. Verification of learning will also be assessed by tests during and at the end of the lessons. Students with SLD and disabilities are asked to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher, it is necessary to CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
The result of the partial and/or total test will be communicated via the results publication service or by Unimia.
Upon signature by the teacher, the student will receive an email to the university email address with an attached copy of the exam report.
Partial results are also available on the results publication service under "Partial results" and are notified to the email address assigned by the University.
There are two intermediate tests during the course which will take place during the breaks of the teaching activity, as required by the Faculty calendar. If the student opts for the intermediate tests, the final evaluation will consist of the weighted average of the marks. In any case, it is necessary to achieve sufficiency in both tests. Verification of learning will also be assessed by tests during and at the end of the lessons. Students with SLD and disabilities are asked to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher, it is necessary to CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
The result of the partial and/or total test will be communicated via the results publication service or by Unimia.
Upon signature by the teacher, the student will receive an email to the university email address with an attached copy of the exam report.
Partial results are also available on the results publication service under "Partial results" and are notified to the email address assigned by the University.
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 6
Practicals: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professor:
Molinari Francesco Enzo
Shifts:
Turno
Professor:
Molinari Francesco EnzoEducational website(s)
Professor(s)
Reception:
by personal appointment
via Luigi Mangiagalli 25, DeFENS building, third floor