| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| OENOLOGICAL CHEMISTRY |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | OENOLOGICAL CHEMISTRY | Code | 19224103 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | Second | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. ENOGRAPHY | 1. General chemical composition of wine. Water, oenological importance. Determination of fraudulent additions by isotopic study. 2. Organic acids of natural and fermentative origin. 3. Mineral composition. 4. Carbohydrates and polysaccharides. 5. Volatile and aromatic products. Alcohols, ethanol. Acetaldehyde, terpenes, and esters. 6. Polyphenolic compounds: phenolic acids, flavonoids, and hydrolyzable tannins. 7. Nitrogen compounds. Vitamins. |
| 2. ACID-BASE PROCESSES | 1. Oenological importance of acidity: dependent properties. 2. Oenological measures of acidity: Acidity and taste characteristics. 3. Acidimetric balances: status of the acids in the wine, status of anions and cations, and organic acids. 4. Wine's buffering capacity. 5. Natural modifications of acidity. 6. Chemical correction of the pH of the wine. Chemical consequences and determination of frauds. |
| 3. OXIDATION AND REDUCTION PROCESSES | 1. Redox potential in enology. Redox systems. 2. Measurements and redox control of the wine: measurement of redox potential, dissolved oxygen, and reducing capacity of a wine. 3. Evolution of redox systems in wine. Dissolution of oxygen, the evolution of dissolved oxygen. 4. Redox and taste characters. Generation of mercaptans. |
| 4. COLLOIDS AND PRECIPITATIONS. Clarification and stabilization of the wine. | 1. The cleanliness of the wine. Assessment methods. 2. Chemistry of colloids. Natural and accidentally formed colloids. 3. Wine fining: chemical properties of fining agents. 4. Characterisation of precipitates. Corrective treatments and methods. 5. Stability of the wine. Stability controls. |
| 5. WINE COLOUR CHEMISTRY | 1. Anthocyanins: chemical equilibrium and color, the influence of pH and SO2, oxidation, degradation, and co-pigmentation. 2. Proanthocyanidins: polymerization, reaction with proteins, carbohydrates, and anthocyanins. Oxidation. |
| 6. AGING OF WINE | 1. Chemical processes related to aging: the transformation of the coloring matter. Esterification. Oenological importance of ethyl acetate. Dissolution of the aromatic constituents of the wood. 2. Chemistry of cork: aromas from cork, formation mechanisms. 3. Artificial aging. |
| 7. ADDITIVES | 1. Action of SO2. Dissociation and combination equilibria. Organoleptic influence. Factors. 2. Other additives. |
