Analysis of Musts and Wines

The aim of the course is to present the basic principles of analytical chemistry, the fundamentals of the classical electrochemical and spectrophotometrical methods are presented
as well as their use in the wine making technology.

In the seminar section, the students win the adequate knowledge for evaluation of the chemical analysis results; during the laboratory practice become more experience and self-dependent
in the analytical work in the control laboratories as well as in the wine cellars.

Knowledge of general organic and inorganic chemistry and is connected with enology and other enology courses.

Lectures

Fundamentals of chemical analysis (the phases of
chemical analysis, methods classification,
concentrations)

The analytical data evaluation (coincidental and systematical errors)

Basic analytical techniques (gravimetric, titrimetric,
precipitation, neutralization and complexiometric
titration).

The fundamentals of electrochemical techniques
(oxidation-reduction reactions and titration,
potentiomentric measurements)

The fundamentals of the spectroscopic techniques (molecular absorption spectrometry, emission spectrometry, atomic absorption spectrometry-AAS)

Methods for analyzing musts and wines (ash content, density, ethanol, extract, total acids, volatile acids, lactic acid, sulfur (IV) acid, mono and disaccharides, potassium, sodium, calcium, magnesium, pH, buffer capacity, O2)

LAB WORK

Laboratory practice work will be close conection to the contents presented on the lectures.

The course gives knowledge in the field of analytical chemistry that is associated with the determination of the parameters that are important for evaluating the quality of the grapes, must and wine. Learn all phases of the chemical analysis of various matrices associated with viticulture and winemaking, from sampling on. Different kinds of analyzes (gravimetric, titrimetric, spectrometric), evaluation and presentation of results of chemical analysis, determination of errors and all necessary knowledge of the chemical calculations that will assist in the evaluation of results, as well as the preparation of reagents in chemical analysis must of grapes and wine. Get acquainted with different reference and recommended methods for determining the quality of grapes and wine.

• Ough, C.S.; Amerine, M.A. 1988. Methods for Analysis of Must and Wines; 2nd ed.; John Wiley & Sons; New York.
• Trajkovič, J.; Mirič, M.; Baras, J. Šiler, B. 1983. Analize životnih namirnica; Tehnološko metalurški fakultet; Beograd.
• Skoog, D.A.; West, D.M.; Holler, F.J. 1996. Fundamentals of Analytical Chemistry; 7th ed.; Saunders; New York. Catalogue E-version
• Slides, MiTeam Classrom with materials.

Written examination. Obligatory condition for written examination is completed lab work. Written exam covers theoretical questions from the lectures as well as issues related to the seminar and laboratory exercises (50/50)..

Associate professor for the field of Food Science at the University of Nova Gorica.

References.