1. Definition of main chemical costituents of winegrape and musts - Chemical origin, properties, modification/evolution along the grape ripening and enological role of: sugars, organic acids, polyphenols, volatile compounds, pectins, nitrogen compounds, enzymes, vitamins and minerals.
2. Vinification processes - Biochemical pathways of main fermentations (alcoholic and malolactic), and of most significant metabolisms related to primary and secondary metabolites.
3. Use and role of sulfur dioxide in musts and wines - SO2 chemistry; combination mechanisms; main properties and interactions with the wine and its molecules; SO2 methods of application in vinification processes.
4. Red wine vinification - Pre-fermentative operations; carrying out and control of maceration procedure and of fermentation processes (both alcoholic and malolactic); vinification protocols related to different types of red wine production.
5. White wine vinification - Pre-fermentative operations; carrying out of alcoholic fermentation; vinification protocols related to different types of white wine production.

1) Ribereau-Gayon - Trattato di Enologia, Vol.1 - Microbiologia del Vino e Vinificazioni
2) Ribereau-Gayon - Trattato di Enologia, Vol.2 - Chimica del Vino, Stabilizzazioni e Trattamenti
3) Y. Margalit - Elementi di Chimica del Vino (Eno One)
4) J. Blouin, G. Guimberteau - Maturazione e Maturità dell'Uva (Eno One)
5) J. Blouin, E. Peynaud - Scienza e Elaborazione del Vino (Eno One)

Sliedes, documents and handouts directly provided by the teacher
Suggested reading:
L. Moio - Il respiro del vino - Mondadori