The main objectives of the course is to acquaint the students with the basic chemical changes, which occur during the wine making process, together with the chemical equilibrium changes during the fining agents usage and the most important chemical reactions, which occur during the wine aging and maturation.

Admission to the third year of study program.

Lectures

• The basic chemical compounds of the grapes, must and wine (acids, pigments, tannins, nitrogen, minerals)
• The chemistry of fermentation
• Equilibrium of the electrolytes in wine
• The changes of acidity during the wine making process
• Salts precipitation in the wines
• The basic characteristics of the colloids, the wine and mustcolloids
• Oxidation-reduction equilibrium in the must and wine
• The meaning of sulfur for the wine making
• The basic chemical reactions during the wine maturation and aging

Laboratory practise sessions

During the seminars, with a help of calculation exams the students become more familiar with the practical importance of the individual chemical reactions and during the laboratory practice work they learn about the basic methods of chemical analysis for the equilibrium determination.

• independent wine analysis, independent selection of appropriate analytical procedures for desired results, independent organization of work in the laboratory
• the ability to draw conclusions about the quality of the wine on the basis of chemical analyses of the wine
• he ability to draw conclusions about the course of chemical reactions of the components of the wine during fermentation and during the ageing of the wine on the basis of chemical analyses of young wine

• Yair, M. 2012. Concepts in wine chemistry. The Wine Appreciation Guild, San Francisco, CA. Catalogue
• Ribéreau‐Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D. Handbook of Enology: The Chemistry of Wine Stabilization and Treatments; 1st ed.; Wiley, 2006; ISBN 978-0-470-01037-2. Catalogue
• Moreno, J.; Peinado, R. Enological Chemistry; 1st ed.; Academic Press: London ; Waltham, MA, 2012; ISBN 978-0-12-388438-1. Catalogue
• Waterhouse, A.L.; Sacks, G.L.; Jeffery, D.W. Understanding Wine Chemistry; 2016; ISBN 978-1-118-62780-8. Catalogue
• Bioaktivne spojine terana: zbornik prispevkov simpozija = Le sostanze bioattive del terrano : atti del congresso - pubblicazioni scientifiche; Lisjak, K., Ed.; Kmetijski inštitut Slovenije: Ljubljana, 2012; ISBN 978-961-6505-62-8. E-version
• Lecture slides, MiTeam classroom with materials

Seminar preparation (20%), lab work report oral defense (30%), written and oral examination (50%).

Full professor for the field of Food technology at UNG.

COBISS:
http://www.sicris.si/public/jqm/search_basic.aspx?lang=slv&opdescr=search&opt=2&subopt=1&code1=cmn&code2=auto&search_term=Mozetič%20Branka