Wine conservation and stabilization
main objectives
This module is intended to illustrate the processes occurring during wine stabilization and storage. It focuses on risk assessment to ensure wine conservation, while also allowing students to acquire knowledge and skills for the implementation and control of stabilization methods and processes used for wine clarification and stabilization. LEARNING OUTCOMES 1) Report the phenomena occurring during wine stabilization and storage. 2) Explain the methods used to assess the risks in stabilization for preventing and ensuring wine conservation. 3) Describe the implementation and control of unit operations and processes for wine clarification and stabilization.
general content
Introduction: Wine clarification and stabilization Phenolic composition of wines and changes during ageing Oxygen management. Wine clarification and stabilization: Wine Fining Wine clarification unit operations and processes Wine stabilization processes and stability tests New oenological practices recently approved for wine stabilization. Wine instabilities: Metallic, protein, pinking, colour and tartaric precipitations Main colloidal instabilities in wines. Practical laboratory experiment: Determination of phenolic composition of wines by HPLC-DAD)
pedagogy
The evaluation is performed by conducting one written test. There will also be a group work evaluation to be presented with power point. The teaching and evaluation language is English.
evaluation
Group assignment 30% Written assignment 70%
Bibliography
Boulton RB, Singleton VL, Bisson LF and Kunkee RE (1996) Principles and practices of winemaking. Zoecklein W, Fugeslang K, Gump B and Nury F (1999). Wine analysis and production. Nueva York, USA: Aspen Publishers Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (2006) Handbook of Enology, The Microbiology of Wine and Vinifications, Vol. 1, 2nd ed., Wiley, West Sussex, England. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Handbook of Enology, The chemistry of wine stabilization and treatments volume, Vol. 2, 2nd ed., Wiley, West Sussex, England. Cosme F, Ricardo-da-Silva JM and Laureano O (2007) Protein fining agents: characterization and red wine fining assay. Italian Journal of Food Science, 19, 39-56. Jackson RS (2014) Wine science: principles and applications, Academic Press, New York, US. Goode J (2021) Wine science: The Application of Science in Wine, from Vine to Glass, 3rd ed., University of California Press, US