Teacher
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D'ANNIBALE Alessandro
(syllabus)
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
(reference books)
Fondamenti di Biochimica Agraria Authors: Pinton, Nannipieri et al. publishing house: Patron Bologna
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