General information on the chemical composition of musts and wines (sugars, organic acids, polyols, amino acids, phenols) - Compounds responsible for primary, secondary and tertiary aromas in wine (amines, varietal thiols, terpenoids) - Chemical and physical properties of water - Properties of ethanol and ethanol-water mixtures - Typical ethanol concentrations in wines - Sensory effects of ethanol - Organic acids in wine: pH, and wine acidity - Acidity adjustments - General roles of organic acids and pH in wine reactions - Sensory effects of acids - Chemistry of amines - Amino acids and related major nitrogenous compounds in wines - Nitrogenous compounds with health effects – Odor-active amines – Cenni introduttivi sui fenoli nel vino – Non-flavonoid Phenolics (Hydroxycinnamates, Hydroxybenzoic acids and Stilbenes) – Flavan-3-ols and Condensed Tannin (Monomeric catechins Oligomeric proanthocyanidins and polymeric condensed tannins) - Sensory effects - Flavonols Anthocyanins - Volatile Phenols (Structure and chemical properties, Concentrations in wine and sensory effects, origins in wine and effects on volatile phenol profile) - Thiols and Related Sulfur Compounds - Varietal sulfur aroma compounds – polyfunctional thiols - Fermentative sulfur aroma compounds - Other sulfur-containing aroma compounds – Higher alcohols: origin and sensory impact - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - unsaponifiable lipids (sterols, terpenes and eicosanoids) - General chemical and sensory properties of isoprenoids - Monoterpenoids - Sesquiterpenoids – Norisoprenoids - Carbohydrates - Nomenclature, representation and reactions of sugars - Physical, chemical, and sensory properties of sugars – monosaccharides- oligosaccharides – Natural and food-grade polysaccharides (Xanthan gum, glucomannans, chemically modified and non-chemically modified starches and cellulose) - Glycolysis and alcoholic fermentation - Glyceropyruvic fermentation - Succinic acid and other Krebs cycle intermediates - Consequences of glycolysis on wine chemistry - Fatty Acid Metabolism – Long-chain fatty acid metabolism – Mid-chain fatty acids (MCFAs) and ethyl esters - Increasing MCFA and their ethyl esters in winemaking

Fondamenti di Biochimica Agraria
Authors: Pinton, Nannipieri et al.
publishing house: Patron Bologna

Pedology, soil, biogenetic spheres, importance and functions of the soil (2 hours);
• The factors of pedogenesis: climate, perent material, morphology, organisms, time, man - (2 hours);
• Silicates, phyllosilicates, allophanes. Oxides and hydroxides. Other non-silicate minerals - (2 hours);
• Soil in the countryside: superficial horizons (epipedon), deep horizons (endopedon) - (2 hours);
• The solid, liquid and gaseous phases of soil. Real and apparent texture. Aggregation status; Formation and stability of aggregates. Porosity. Real and apparent density. Particle size analysis - (2 hours).
• Organic substance and carbon cycle - (4 hours);
• Physical, chemical and chemical-physical absorption. Mechanism of cation exchange. Factors influencing cation exchange. Exchange cations. Acid, alkaline, saline soils. Exchangeable active acidity - (2 hours);
• Soil pH and its measurement. Acid-base equilibria in the soil. Effect of pH on biological activity and on the availability of nutrients. The buffering power of the soil. Soil redox potential. Soil organisms and trophic interactions. Soil microorganisms and their role in the nutrient cycle - (2 hours);
• The hydrogeological cycle; Water regime; control of the water regime; water balance. Different fractions of water in the soil: maximum water capacity (C.I.M.); field water capacity (C.I.C.); withering point; hygroscopic water; water available; soil absorbing power - (2 hours).
• The cycle of soil nutrients - (2 hours);
• The nutrients needed for plant growth; the nitrogen cycle - (2 hours);
• Different soil management regimes: Conventional, Conservative, Organic - (6 hours);
• Planting operations of a vineyard - (2 hours);
• Terroir and wine production - (2 hours);
• Terroir of Italy - (6 hours).

8 hours of on-site training (experimental farm) and in the Lab, with a visit to a sustainable viticultural winery in the Viterbo area

Costantini E. e P. Bugelli (2008). Suolo, vite ed altre colture di qualità: l’introduzione e la pratica dei concetti “terroir” e “zonazione”
Lesson material provided by the teacher
Certini G, Ugolini FC (2010) Basi di pedologia. Cos'è il suolo, come si forma, come va descritto e classificato. Edagricole-New Business Media