ENOLOGY

Module CONTROL OF THE WINE PRODUCTS

The course aims to provide students with the ability to critically interpret the main analytical parameters used in oenological control. In addition, with reference to the main Dublin Descriptors, the course aims to enable students to:

Dublin Descriptor 1 – Knowledge and understanding

• Describe the main chemical, physical, and microbiological parameters used to monitor winemaking processes and wine quality.
• Explain the biochemical and technological origin of the main compounds present in wines and their role in determining quality characteristics.

Dublin Descriptor 2 – Applying knowledge and understanding

• Apply the main analytical methods used for the control of oenological products and use the results obtained at the different stages of the winemaking process.

Dublin Descriptor 3 – Making judgements

• Interpret analytical data by correlating wine chemical composition, fermentation progress, and sensory characteristics.
• Assess the quality and chemical and microbiological stability of wines and identify the main wine defects, determining their origin and their consequences for product quality.

Dublin Descriptor 4 – Communication skills

• Communicate and appropriately describe analytical results and the main issues related to the quality of oenological products, using the appropriate technical and scientific terminology of the field.

Dublin Descriptor 5 – Learning skills

• Integrate the acquired knowledge to independently address issues related to the analytical control, quality, and stability of oenological products.

The course consists of 6 ECTS credits (CFU), corresponding to a total of 63 hours, organized as follows:

• 21 hours of lectures, delivered in the classroom through theoretical lessons supported by PowerPoint presentations;
• 42 hours of supplementary teaching activities, which may include classroom exercises, practical activities and laboratory sessions, as well as educational visits.

The teaching activities will be delivered as follows:

• Prof. Parafati – 4 ECTS credits (42 hours):
  • 14 hours of lectures;
  • 28 hours of supplementary teaching activities, including classroom exercises, practical and laboratory activities, and educational visits.
• Prof. Todaro – 2 ECTS credits (21 hours):
• 7 hours of lectures;
• 14 hours of supplementary teaching activities, including classroom exercises and practical activities.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus

Course Programme

The course addresses the main aspects of the analytical control of oenological products, with particular emphasis on wine chemical composition, the biochemical and technological processes underlying its evolution, and the parameters used to assess wine quality and stability.

The main chemical components of wine will be examined, including organic acids, alcohols and volatile compounds, carbohydrates, mineral substances, nitrogen compounds, and phenolic compounds. Their origin, evolution during winemaking and ageing, and contribution to the chemical and sensory characteristics of the final product will be discussed.

Particular attention will be given to the monitoring of the main oenological parameters, including pH, total and volatile acidity, sulfur dioxide, alcohol content, residual sugars, dry extract, mineral substances, and colour parameters, as well as to the interpretation of these parameters for monitoring winemaking processes and assessing wine quality.

The course will also address the chemical and microbiological nature of the main wine sensory defects, their causes and effects on product quality, and the main strategies for their prevention and control.

Finally, the main analytical techniques applied in oenology will be introduced, including chemical and physical methods, UV-Vis spectrophotometry, and the principles of HPLC and GC, with particular emphasis on the interpretation of analytical results and wine analysis reports.

Supplementary Teaching Activities

Supplementary teaching activities will consist of theoretical and practical sessions focused on the analytical determination of the main oenological parameters and the interpretation of the corresponding results. Activities will include the determination of pH, total and volatile acidity, free and total sulfur dioxide, alcohol content, residual sugars, colour parameters, and phenolic compounds, as well as the interpretation of analytical reports and the evaluation of wines affected by different quality issues.

Testo 1 : Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2018). Trattato di Enologia, Vol. 2 – Chimica del vino, stabilizzazione e trattamenti. 4ª edizione italiana. Edagricole, Bologna. ISBN 978-88-506-5508-3.

Testo 2: Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., & Lonvaud, A. (2018). Trattato di enologia. Volume 1: Microbiologia del vino – Vinificazioni. Milano: Edagricole. 4ª edizione italiana. Edagricole, Bologna. ISBN 978-88-506-5508-3

Additional Teaching Materials

Additional teaching materials will be made available to students throughout the course and will include:

• copies of the PowerPoint presentations used during lectures;
• selected scientific articles;
• supplementary teaching and technical-scientific materials provided by the lecturer;
• relevant regulatory documents concerning the analytical control and quality of oenological products;
• links to online resources and educational materials for further study of the topics covered in the course.

The evaluation follows the following scheme: 

Fail

Knowledge and understanding of the topic: significant shortcomings and inaccuracies.
Analysis and synthesis skills: inadequate, with frequent generalizations.
Use of references: completely inappropriate.

18–20

Knowledge and understanding of the topic: very modest, with evident imperfections.
Analysis and synthesis skills: barely adequate.
Use of references: barely appropriate.

21–23

Knowledge and understanding of the topic: knowledge slightly above the minimum acceptable level.
Analysis and synthesis skills: fair ability to analyze and synthesize information, presenting arguments in a logical and coherent manner.
Use of references: use of standard references.

24–26

Knowledge and understanding of the topic: good knowledge.
Analysis and synthesis skills: good analytical and synthesis abilities; arguments are presented coherently.
Use of references: use of standard references.

27–29

Knowledge and understanding of the topic: more than good knowledge.
Analysis and synthesis skills: considerable analytical and synthesis abilities.
Use of references: topics have been explored in depth.

30–30 cum laude

Knowledge and understanding of the topic: excellent knowledge.
Analysis and synthesis skills: excellent analytical and synthesis abilities.
Use of references: significant in-depth study and insights.

Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).