2024
Oenological Chemistry and Biochemistry
Name: Oenological Chemistry and Biochemistry
Code: QUI13825M
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Chemistry
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
Main objective of this course is the description of the chemical components of grapes and wines, including its evolution during the chemical and biochemical processes involved in winemaking and wine aging. It is also intended to study the analytical methodology used for the identification and quantification of different chemical compounds present in grapes and wine.
At the end of the course students should be able to relate their knowledge about the chemical composition of grapes and wines with the different oenological techniques used in winemaking.
Students should also acquire skills in the critical search and selection of scientific literature in the enology field. The oral presentation of a monograph review paper, about a subject being taught in the course but selected by the students, will also contribute for the improvement of their skills in the organization of relevant scientific information in a coherent way, and also on the possible ways for its communication
At the end of the course students should be able to relate their knowledge about the chemical composition of grapes and wines with the different oenological techniques used in winemaking.
Students should also acquire skills in the critical search and selection of scientific literature in the enology field. The oral presentation of a monograph review paper, about a subject being taught in the course but selected by the students, will also contribute for the improvement of their skills in the organization of relevant scientific information in a coherent way, and also on the possible ways for its communication
Contents
Chemical characterization of grapes and wines: organic acids, sugar compounds, nitrogen compounds, phenolic compounds, aromatic compounds.
Compound evolution and transformations during winemaking and wine aging.
Enzymatic transformations and oxidation processes occurring in musts and wines.
The role of enzymes and its use in enology. Coloids and coloidal phenomena occurring in wines. The chemistry of alcoholic and malolactic fermentations.
Analytical methodology used for identifying different chemical compounds in grapes and wines. Gas chromatography and liquid chromatography coupled to mass spectrometry. Atomic absorption and ICP-MS.
Compound evolution and transformations during winemaking and wine aging.
Enzymatic transformations and oxidation processes occurring in musts and wines.
The role of enzymes and its use in enology. Coloids and coloidal phenomena occurring in wines. The chemistry of alcoholic and malolactic fermentations.
Analytical methodology used for identifying different chemical compounds in grapes and wines. Gas chromatography and liquid chromatography coupled to mass spectrometry. Atomic absorption and ICP-MS.
Teaching Methods
Each theme will be subject of a theoretical exposition.
Assessment will be made by combining various elements collected during the semester, which will include written exams and an oral presentation of a review paper on a subject chosen by the student under the supervision of the teacher.
The final grade will be obtained with a formula in which each element will be assigned a weighting factor to be agreed with the students.
The continuous evaluation consists of 2 written frequency tests with a weight of 30% each and a tematic research with professor supervision with 40% final classification. Alternatively, a final exam can be chosen.
Assessment will be made by combining various elements collected during the semester, which will include written exams and an oral presentation of a review paper on a subject chosen by the student under the supervision of the teacher.
The final grade will be obtained with a formula in which each element will be assigned a weighting factor to be agreed with the students.
The continuous evaluation consists of 2 written frequency tests with a weight of 30% each and a tematic research with professor supervision with 40% final classification. Alternatively, a final exam can be chosen.
Teaching Staff (2023/2024 )
- Cristina Maria Barrocas Dias [responsible]
- Paulo Jorge Gomes Mendes
