IDENTIFYING DATA 2012_13
Subject (*) NEW TRENDS IN THE INSTRUMENTAL ANALYSIS OF WINE Code 19605202
Study programme
Oenology (2010)
Cycle 2nd
Descriptors Credits Type Year Period
3 Optional Only annual
Language
Català
Department Química Analítica i Química Orgànica
Coordinator
MESTRES SOLÉ, MARIA MONTSERRAT
E-mail laura.acena@urv.cat
montserrat.mestres@urv.cat
Lecturers
ACEÑA MUÑOZ, LAURA
MESTRES SOLÉ, MARIA MONTSERRAT
Web
General description and relevant information Coneixement de les metodologies més actual en l’anàlisi químic del most i del vi.

Competences
Type A Code Competences Specific
  Common
  Professional
  Research
  AR5 The ability for exhaustive bibliographic searches in highly specialized oenological topics.
  AR6 Knowledge and understanding of the statistical analysis, graphic treatment of data and information management applied to the research in oenology.
  AR8 The critical evaluation of results of oenological research.
Type B Code Competences Transversal
  Common
  BC4 Capacity to solve problems in an effective way.
  BC10 Team work and team management.
  BC16 Decision taking.
Type C Code Competences Nuclear
  Common
  CC1 Command of the expression and the compression of foreign languages for the professional development derived from the postgraduate course.
  CC2 Use of specific tools of Information and Knowledge Technologies for the professional development derived from the postgraduate course.

Learning aims
Objectives Competences
Application of gas chromatography to the analysis of wine and must. AR5
AR8
BC4
BC10
BC16
CC1
CC2
Application of HPLC (high resolution liquid chromatography) to the analysis of wine and must. AR5
AR8
BC4
BC10
BC16
CC1
CC2
Application of FTIR to the analysis of wine and must. AR5
AR8
BC4
BC10
BC16
CC1
CC2
Application of electronic nose to the analysis of wine and must. AR5
AR6
AR8
BC4
BC10
BC16
CC1
CC2
Chemometrics techniques: Introduction. AR5
AR6
AR8
BC4
BC10
BC16
CC1
CC2
Application of other analytical techniques to the analysis of wine and must. AR5
AR8
BC4
BC10
BC16
CC1
CC2

Contents
Topic Sub-topic
1. Introduction.
2. Goodness on the analytical measurement. Validation of analytical methods.

3. Separation techniques: oenological analysis


4. Gas chromatography: oenological applications.
5. Liquid chromatography: oenological applications.
6. Multiparametric methods: NIR, FTIR and electronic nose.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
1 0 1
 
Lecture
5 5 10
Seminars
5 2.5 7.5
Debates
5 2.5 7.5
Presentations / expositions
4.5 4.5 9
Laboratory practicals
10 5 15
Assignments
0 12 12
 
Personal tuition
1 0 1
 
Oral tests
1 4 5
Extended-answer tests
3 4 7
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities Descrption of the subject
Lecture Explanation of the theoretical
Seminars Monograph on a topic
Debates Virtual discussion (via moodle) about specific subjects
Presentations / expositions Oral presentation (by the students) from the study and discussion of scientific papers.

Laboratory practicals Laboratory practices related to some intrumental analyses.

Assignments Questionaries, discussion of scientific papers, short tasks,...

Personal tuition

Personalized attention
 
Assignments
Laboratory practicals
Presentations / expositions
Seminars
Debates
Lecture
Description
The student can contact with the professors via e-mail.

Assessment
  Description Weight
Seminars Attendance 5%
Debates Students should take part in 10%
Presentations / expositions Oral exposition by the students 20%
Laboratory practicals Attendance 5%
Assignments The students should prepare 4 different tasks 40%
Extended-answer tests Qüestionaries on-line. 20%
 
Other comments and second exam session

Sources of information

Basic

a) Bibliografía genérica:

  • B. W. Zoecklein, K. C. Fugelsang, B. H. Gump, F. S. Nury. Wine Analysis & Production. Chapman & Hall. 1995.
  • Doneche (ed). Les acquisitions récentes en chromatographie du vin. Lavoisier, 1993.
  • B.G. Osborne, T. Fearn, P.H. Hindle. Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. Longman, 1993.
  • M.H. Gordon (Ed). Principles and Applications of Gas Chromatography in Food Analysis. Ellis Horwood, 1990.
  • L.M.L. Nollet (Ed). Food Analysis by HPLC. Marcel Dekker, 1992.
  • A.G. Gaonkar (Ed). Characterization of Food. Emerging Methods. Elsevier, 1995.
  • M. Feinberg (Ed). L’assurance de la Qualité dans les laboratoires agroalimentaires et pharmaceutiques. Lavoisier, Tec&Doc, 1998.
  • D. Bertrand (coord). E. Dufour. La spectroscopie infrarouge et ses applications analytiques. Tec & Doc. 2000.
  • R. Wood, A. Nilsson, H. Wallin. Quality in the Food Analysis Laboratory. Royal Society of Chemistry, 1998.
  • W. Bates (Ed). Rapid Methods for Analysis of Food and Food Raw Material. Technomic, 1990.
  • M.M. Massoba (Ed). Spectral Methods in Food Analysis. Instrumentation and Applications. M. Dekker, 1999.
  • R. Marsili. Techniques for Analysing Food Aroma. M. Dekker, 1997.
  • R. Marsili (ed). Flavors, Fragrance and Odor Analysis. M. Dekker, 2002.
  • J.V. Leland, P. Schieberle, A. Buettner y T.E. Acree (ed). Gas Chromatography Olfactometry. ACS Symposium Series, 2001.
  • J.F. Jackson and H.F. Linskens (ed.). Analysis of taste and aroma. Molecular Methods of Plant Analysis. Volume 21. Springer, 2002.

B) Manuales prácticos:

  • Recueil des méthodes internationales d’analyse des vins et des moûts. OIV, 1990.
  • Métodos de análisis comunitarios aplicables en el sector del vino. Reglamento (CEE) nº 2676/90. Oficina de publicaciones oficiales de las Comunidades Europeas, 1990.
  • Official Methods of the Association of Official Analytical Chemists (15th ed). W. Horwitz (ed). AOAC, 1990.
  • Recueil des méthodes internationales d’analyse des boissons spiritueuses, des alcools et de la fraction aromatique des boissons. OIV, 1994.
  • Métodos oficiales de análisis (tomo II). Ministerio de Agricultura, Pesca y Alimentación (MAPA), 1993.
Complementary
  • EURACHEM guided. The fitness for purpose of Analytical methods. A laboratory guide to method validation and related topics. Eurachem Secretariat, Teddington. Dec. 1998.
  • P. van Zoonen, R. Hoogerbrugge, S.M. Gort, H.J. van de Wiel, Henk A. van’t Klooster. Some practical examples of method validation in the analytical laboratory. Trends in Analytical Chemistry, 18 (199) 584-593.
  • OIV. Recomendaciones armonizadas para el control interno de calidad en los laboratorios de ensayo (informe técnico). Resolución OENO 19/2002.

Preparación muestra:

  • M. Ortega; M.L. González; S. Beltran. Aroma composition of wine studied by different extraction methods. Anal. Chim. Acta. 458 (2002) 85-93.

Cromatografía de gases:

  • C. Saenz; T. Cedron. Microextraction of volatile compounds from wine samples and their determination by GC-FID. Chromatographia. 51 (2000) 221-225.

HPLC:

  • M. Castellari; A. Versari; U. Spinabelli; S. Galassi; A. Amati. An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines. J. Liq. Chromatogr. 23 (2000) 2047-2056.
  • V. Carnevillier; C. Charpentier. Chromatographie en phase liquide. Rev. Oenologues 79 (1996) 25-27.

Nariz electrónica:

  • M.P. Martí; M. Mestres; O. Busto; J. Guasch. Aplicación de la nariz electrónica en el control de calidad de vinos. Alimentación, Equipos y Tecnología, 19 (2000) 129-133.

FTIR:

  • M. Dubernet; M. DUbernet; V. Dubernet; S. Coulomb; M. Lerch; I. Traineau. Objective analysis of harvest qualityby Fourier transform infrared spectroscopy (FTIR) and neuron networks. Bull. OIV 74 (2001) 15-24.

Autenticidad:

  • R. Wittkowski. Analytical and statistical possibilities to check for wine authenticity. Bull. OIV 72 (1999) 762-771.

Compuestos azufrados:

  • M. Mestres; M.P. Martí; O. Busto; J. Guasch. Simultaneous analysis of thiols, sulphides and disulphides in wine aroma by headspace solid-phase microextraction-gas chromatography. Journal of Chromatography A,849 (1999) 293-297.
  • M. Mestres; M.P. Martí; O. Busto; J. Guasch. Application of HS-SPME to determination of sulphur compounds with low volatility in wines. Journal of Chromatography A, 945 (1-2) (2002) 211-219.

TCA:

  • M. Riu, M. Mestres, O. Busto, J. Guasch. Determination of 2,4,6-trichloroanisole (TCA) in wines by HS-SPME and GC-ECD. J. Chromatogr. A, 977 (2002) 1-8.
  • M.P. Martí, R. Boqué, M. Riu, O. Busto, J. Guasch. Fast screening method for determining 2,4,6-trichloranisole in wines using a headspace-mass spectrometry (HS-MS) system and multivariate calibration. ABC. Enviado para su publicación.

Aminas biógenas:

  • O. Busto, M. Miracle, J. Guasch, F. Borrull. Determination of biogenic amines in wines by HPLC with on-column fluorescence derivatization. J. Chromatogr. A, 757 (1997) 311-318.

Pesticidas:

  • C. Sala; O. Busto; J. Guasch. Quick capillary gas chromatographic method for determining usual pesticides in musts and wines. Chromatographia, 44 (1997) 320-324.

Fenoles:

  • N. Martorell, M.P. Martí, M. Mestres, O. Busto, J. Guasch. Determination of 4-ethyl guaiacol and 4-ethyl phenol in red wines using headspace solid-phase microextraction gas chromatography. J. Chromatogr. A, 975 (2002) 349-354.

Pirazinas:

  • C. Sala; M. Mestres; M.P. Martí; O. Busto; J. Guasch. Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxy-pyrazines in wines. J. Chromatogr. A, 953 (2002) 1-6.
Recommendations


(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.