First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP3051968, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
AG0058, Degree course structure A.Y. 2011/12, A.Y. 2018/19
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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
Department of reference Department of Land, Environment, Agriculture and Forestry
Mandatory attendance No
Language of instruction Italian
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

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

Course unit organization
Period Second semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Laboratory 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Start of activities 25/02/2019
End of activities 14/06/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
6 Commissione a.a. 2018/19 01/12/2018 30/11/2019 FLAMINI RICCARDO (Presidente)
CURIONI ANDREA (Membro Effettivo)
5 Commissione a.a. 2017/18 01/12/2017 30/11/2018 FLAMINI RICCARDO (Presidente)
CURIONI ANDREA (Membro Effettivo)

Prerequisites: Fundamentals of inorganic and organic chemistry, and oenological chemistry, are required.
Target skills and knowledge: Knowledge: the main chemical parameters of grape and wine quality and the fundamental concepts on the analytical methods and techniques for their determination.
Skills: by data interpretation, the student acquires the ability to draw useful the information related to the quality of the products with critical approach.
Examination methods: At the end of the course a of 2-hour final written test by questions, is performed, and a successive oral examination. The written test aims to verity the candidate’s knowledge on the course issues, a minimum 18/30 score is required to access to oral examination. Validity of the written test is limited to the same exam session. The oral evaluation is aimed to the discussion of the written test and laboratory experiences. The final score takes is the mean of the two evaluations. Students can contact the teacher to arrange a possible extra session of exam.
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. Recall of fundamentals of Organic Chemistry And Oenological Chemistry.
2. Polyphenols of grape and wine: chemical and organoleptic characteristics.
3. Volatile and aroma compounds of grapes and wines: chemical and sensory characteristics; chemistry of grape distillates.
4. UV-Vis spectrophotometry fundamentals and determination of the main quality parameters of wines.
5. Fundamentals of liquid and gas chromatography and determination of the main quality parameters of wine.
6. Additional topics: determination of the ochratoxin A in wines and fluorescence; mass spectrometry applied to aroma analysis; metals and wine stability; basic principles in analytical data treatment.

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: The course consists of 6 CFUs, which include lectures and practical laboratory. The objective of the lab. is to deal practically with the topics of the course, present the instrumentation including safety, stimulate the student ability to recognize the main compositional characteristics of musts and of wines.
Additional notes about suggested reading: The ability of the student to participate actively in the lessons by taking notes, is fundamental. In addition to the course notes, the consultation of the following texts is recommend:
Ribèreau-Gayon P. et al. Trattato di Enologia vol. II (Edagricole, Bologna)
Usseglio-Tomasset L. Chimica Enologica (AEB, Brescia)
Cozzi, Protti, Ruaro. Analisi Chimica Strumentale 2a ed. Ed. Zanichelli S.p.A.
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory