First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
Course unit
WINE ANALYSIS AND QUALITY
AVP3051968, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2015/16

Information on the course unit
Degree course First cycle degree in
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY (Ord. 2011)
AG0058, Degree course structure A.Y. 2011/12, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination WINE ANALYSIS AND QUALITY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction Italian
Branch CONEGLIANO (TV)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge RICCARDO FLAMINI 000000000000

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/15 Food Sciences 6.0

Mode of delivery (when and how)
Period Second semester
Year 3rd Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Laboratory 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018

Examination board
Board From To Members of the board
5 Commissione a.a. 2017/18 01/12/2017 30/11/2018 FLAMINI RICCARDO (Presidente)
CURIONI ANDREA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
VINCENZI SIMONE (Supplente)
4 Commissione a.a. 2016/17 01/12/2016 30/11/2017 FLAMINI RICCARDO (Presidente)
CURIONI ANDREA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
VINCENZI SIMONE (Supplente)

Syllabus
Prerequisites: Knowledge of the fundamentals of general, organic and oenological chemistry.
Target skills and knowledge: The student acquires knowledge of the main chemical parameters of quality of grapes and wines, and useful concepts on the methods and analytical techniques used for the determination of these parameters. By interpretation of the data, the ability to obtain the information related to the quality of the products
Examination methods: Written test with questions.
Assessment criteria: Is evaluated the knowledge of the student of the main quality parameters of the products and the capacity of interpretation of these parameters finalized to the evaluation of raw materials and production processes used. Moreover, the knowledge of the principles of the main analytical methods used for the determination of these parameters is required.
Course unit contents: 1° ECTS. Fundamentals of organic and oenological Chemistry.
2° ECTS. Polyphenols in grapes and wine: chemical and organoleptic characteristics.
3° ECTS. Volatiles and aromas of the grapes and wines: chemical and sensory characteristics. Chemistry of distillates.
4° ECTS. Fundamentals of UV-Vis spectrophotometry for determination of the principal quality parameters of grape and wine.
5° ECTS. Fundamentals of liquid- and gas-phase chromatography for determination of the principal quality parameters of grape and wine.
6° ECTS. Additional topics: fluorescence and determination of ochratoxin A in wine, mass spectrometry applied to the analysis of aroma compounds, basic principles for analytical data treatment.
Planned learning activities and teaching methods: Lectures.
Learning experience in the laboratory.
Additional notes about suggested reading: Course notes.
Consultation of the books indicated in the course notes.
Textbooks (and optional supplementary readings)