2020_21
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Bachelor's Degree in Oenology (2014)
 Subjects
  OENOLOGICAL INSTRUMENTAL ANALYSIS
   Contents
Topic Sub-topic
1. Introduction to the oenological instrumental analysis Techniques, instruments and calibration
2. UV-Visible spectroscopy and oenological applications Basis and instruments. Organic compounds, metals and phenolic compounds determination in wine. Phenolic ripening control
3. Atomic absorption and emission spectrocopy (AAS and AES) and oenological applications Basis and instruments. Metal determination in wine: K, Ca, Fe, Cu,...
4. Gas/Liquid chromatography and oenological applications Basis and instruments. Gas chromatography (GC) and volatile compounds, aroma and defects determination in wine. Liquid chromatography (HPLC) and organic compounds (acids, sugars, ...) and phenolic compounds determination in wine.
5. Infrared spectroscopy and oenological applications Basis and instruments. Multiparametric methods and oenological applications (fast methods)
6. Sensory instrumental analysis applied to oenology Techniques and instruments. Oenological applications: Gas Chromatography-Olfactometry (GCO), electronic nose (e-nose) and electronic tongue (e-tongue)
7. Laboratory quality control and authentication Methods validation. Techniques to wine authentication: vins: isotopic relations (IRMS), nuclear magnetic resonance (RMN)