2023_24
Educational guide 
Faculty of Oenology
A A A 
english 
Bachelor's Degree in Oenology (2014)
 Subjects
  CHEMISTRY I
   Contents
Topic Sub-topic
1. Introduction: the significance of chemistry for wine
2. Atomic structure The atom. Atomic models. Atomic orbitals. Electronic configurations. The periodic table. Periodical properties.
3. Chemical bonds Formulation of inorganic compounds. Types of chemical bonds. Metalic, ionic and covalent bonds.Lewis structures. Geometry of the covalent compounds: TRPECV, hybridation.
4. Intermolecular forces and aggregation states Dipole-dipole forces. Dispersion forces. Hydrogen bonding. Influence of the properties. Solubility. Aqueous solutions.
5. Gases
 The laws that describe the gases behaviour. The laws of Avogadro, Boyle, Charles and Gay-Lussac. The ideal gas law. The dalton's law of partial pressures.
6. Chemical reactivity. Thermodynamics and kinetics

 The firts law of thermodynamics. The Hess law. Gibbs Free energy. The free energy and the equilibrium constant. Chemical equilibrium. The factors that influence the chemical equilibrium. Reaction rate. The rate law. Modification of the reaction rate. Catalysts.
7. Electrochemistry
 Redox systems. Standard potentials. The Nerst equation.
8. Orgànic Compounds
 Characteristics of the organic compounds. Formulation of the organic compounds. Bidimensional and tridimensional representations. Newman and Fisher projections. Isomerism. Isomers. Estereoisomers. Enantiomers and diastereoisomers. Meso compounds.


9. Reactivity of the organic compounds of interest in oenology.
 Acidity of the carboxilic acids: inductive and solvent efects. Carbonilic compounds: addition reactions. esterification and hydrolisis reactions. Conjugated systems. Aromaticity. Electrofilic aromatic substitution. Hidroxilic groups efect. Oxidation and reduction reactions of the organic compounds.