| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| OENOLOGICAL INSTRUMENTAL ANALYSIS |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | OENOLOGICAL INSTRUMENTAL ANALYSIS | Code | 19224118 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | Third | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| 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) |
