Enological and Fermentations Chemistry

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).

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.