Advanced wine science (S1)
main objectives
This curricular unit is meticulously crafted to provide students with an in-depth understanding of the intricate interactions between wood and wine composition, alongside a critical examination of the indispensable role played by cork in shaping wine quality. Through this course, students will embark on a comprehensive exploration encompassing the chemical, sensory, and practical dimensions inherent in winemaking. LEARNING OUTCOMES 1) Demonstrate a deep understanding of the complex interactions between wood and wine composition, elucidating their effects on wine aging and quality. 2) Evaluate the role of cork in preserving wine integrity and its impact on sensory characteristics. 3) Apply theoretical knowledge to practical scenarios, such as selecting appropriate wood types for wine aging and mitigating cork-related quality issues. 4) Develop critical thinking skills to analyse and interpret scientific literature and experimental data pertaining to wood-wine interactions and cork influence. 5) Collaborate effectively in interdisciplinary contexts, integrating insights from chemistry, sensory science, and viticulture to optimize winemaking practices.
general content
Introduction to phenolic compounds: Overview of phenolic compounds Sources of phenolics in grapes and their influence on wine composition Importance of phenolics for wine quality Mechanisms of colour formation. Understanding enzymatic browning: Oxidation of phenolic compounds Impact of enzymatic browning on wine quality Strategies for controlling enzymatic browning. Tannin-Protein interactions: Interactions between tannins and wine proteins Effects of tannin-protein interactions on wine stability and sensory properties. Antioxidant activity of phenolic compounds: Antioxidant mechanisms of phenolics Importance of antioxidants in wine preservation Evaluation of antioxidant capacity. Wood and wine composition interactions: Chemical constituents of wood relevant to winemaking Influence of wood species, origin, and treatment on wine aging Extraction kinetics and transformation of wood-derived compounds during wine maturation Impact of wood contact on wine flavour, aroma, and texture Analytical techniques for assessing wood-wine interactions. Effect of cork on wine quality: Anatomy and chemical composition of cork Role of cork in wine bottle closures and aging Positive and negative effects of cork contact on wine sensory attributes Mechanisms of cork taint and its detection and prevention Emerging trends in cork alternatives and their implications for wine quality. Field visits: Visit to Amorim and Port house
pedagogy
The evaluation is performed by conducting a written test. There will also be a group work evaluation from one of the practical classes. The teaching and evaluation language is English.
evaluation
Individual examination 50% Group assignment 50%
Bibliography
Boulton RB, Singleton VL, Bisson LF and Kunkee RE (1996) Principles and practices of winemaking Goode J (2021) Wine science: The Application of Science in Wine, from Vine to Glass, 3rd ed., University of California Press, US. Jackson RS (2014) Wine science: principles and applications, Academic Press, New York, US. 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. Additional scientific and technical reading references will be set during the course.