Grape and wine composition and analysis
Master’s study programme Viticulture and Enology
Objectives and competences
The course aims to give knowledge in the field of advanced analysis in the chemistry of grape, wine, and grape-derivative products. Different applications, techniques and developed methods will be presented, employing liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis.
Principal applications of modern sample preparation methods will be presented, such as liquid-liquid extraction, solid-phase-extraction and solid-phase-microextraction, as well as the selection of appropriate analytical techniques for the selected analyte in the grape and wine matrix. Students will acquire knowledge of the evaluation of analytical results of biological samples - with special emphasis on grapes and wine.
Prerequisites
General and anorganic chemistry, basic enology, basic viticulture, organic chemistry.
Content
Introduction to the course
Grapes and wine as analytical matrix
Chemical characteristics of micro and macro compounds of grapes and wine
High performance liquid chromatography analysis of grape and wine polyphenols * Extraction of Polyphenols from the Grape. * Sample Preparation for HPLC Analysis. * HPLC Analyses.
Grape/wine polyphenols Analysis by Liquid-Mass Spectrometry
Determination of organic acids in grapes and in wine
Determination of grape and wine contaminants
(Ochratoxin A, biogenic amines, 2,4,6-Trichloroanisole, Ethylphenols in Wine)
Analysis of Aroma Compounds in Wine
Analysis of Pesticide residues in grape and wine
Analysis of proteins and peptides in grape and wine
Analysis of elements and inorganic Anions in Winemaking
Determination of traceability of Vitis Vinifera related products on the basis of geographical origin.
Elemental Analysis.
Analysis of Inorganic Anions.
TUTORIALS
Studens learn how to use different analytical techniques and sample preparations in wine/grape analysis – in connection to the lectures.
SEMINAR
They prepare seminar in which they deal with selected analytical technique.
Intended learning outcomes
Knowledge and understanding: * Chemical characteristics of micro and macro compounds of grapes and wine which define the choose of appropriate analytical technique * Modern analytical techniques for determination of grape/must/wine composition like liquid chromatograpy, gas chromatography * Principle and suitability of selected procedures for analysis and sample preparation * Validation of analytical method * Validation of sample preparation procedure * Basics in statistical evaluation of analytical procedures * Application of methods from scientific publications
Readings
- Selected literature, articles, publications will be given to students during lectures
- Moodle classrom
- Slides
- Miteam Classrom
- Riccardo Flamini, 2008, Hyphenated Techniques in Grape and Wine Chemistry
- Riccardo Flamini, Pietro Tradli, 2010, Mass Sepectropmetry in Grape and Wine Chemistry
- Yair Margait, 2010, Wine Chemistry
- Moreno Juan and Peinado Rafael. 2012. Enological chemistry. Academic press, Elsevier Catalogue
- RUDAN TASIČ, Darja, KLOFUTAR, Cveto. Fizikalnokemijske metode v živilstvu. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo, 2007. VI, 376 str. Catalogue
Assessment
Seminar (20%), Lab work (10%), Exam (70%)
Lecturer's references
Associate professorf for field Food Technology at Universtiy of Nova Gorica
References and scientific and professional work of professor.