| Oenology (2010) |
 Subjects |
| PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE |
| Contents |
| IDENTIFYING DATA | 2011_12 |
| Subject | PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE | Code | 19605210 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | Only annual |
||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. | Introduction to the color of red wines. Description of color and its evolution throughout the time. |
| 2. | Structure and chemical properties of anthocyanins and flavanols. |
| 3. | Factors affecting phenolic composition of grapes; Edafolcimatic factors, Genetic factors, cultural factors; Phenolic maturity concept |
| 4. | Chemistry of the color of red wines: a. Copigmentation. b. Condensation reactions between anthocyanins and flavanols. c. Origin of piranoanthocianins. d. Browning. |
| 5. | Technological factors affecting the extraction and stabilization of color matter. Organoleptic incidence. |
| 6. | The oak and the barrels: Influence of ageing on the organoleptic characteristics of wine. Alternatives of the barrels ageing: Microoxigenation, aromatization with oak chips |
| 7. | Considerations about bottling and the evolution of wine in the bottle. |
| 8. | Analysis: • Fractionation techniques of the color matter of wine. • Identification of pigments: Classic techniques and HPLC-DAD-MS. • Evaluation of the properties of the functional components of color: chromatic characteristics and astringency. • Sensory analysis of red wines |
| 9. | Knowing the proteins of white wines and their sensory and technological implications. |
| 10. | Knowing the polysaccharides of wine and their sensory and technological implications. |
