Course principal: prof. ECTS: 7. Workload: Lectures: 45 hours Exercises: 35 hours Seminar: 5 hours Individual work: hours. Course type: obligatory. Languages: slovene, english.
Learning and teaching methods: lectures, seminars based on scientific literature, lab work practise, problem learning in a group. 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.
Glyceropyruvic Fermentation 2. Alcoholic Fermentation and Composition of Wine 2. Acids 2.
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Mineral Substances 2. Volatile Compounds Chapter 5. Polyphenols 1. Non-flavonoid Phenols 2. Phenolic Acids 2. Stilbenes 3. Flavonoid Phenols 3. Flavonols 3. Dihydroflavonols or Flavanonols 3. Flavanols 3. Tannins 3. Anthocyans, Anthocyanidins, and Anthocyanins 4. Profile of Tannins and Anthocyanins During Ripening 4. Phenolic Ripeness 5. Extraction of Phenolic Compounds During Vinification 5. Benzoic Acids and Flavonols 5.
Anthocyans and Tannins 6. Vinification Strategies and Polyphenol Content 7. Modification of Phenolic Compounds During Vinification 7. Enzyme Activity 7. Chemical Phenomena 8. Biosynthesis of Phenolic Compounds 8. Biosynthesis of Simple Phenols 8. Biosynthesis of Flavonoid Phenols Chapter 6. Sugars: Structure and Classification 1.
Structure of Carbohydrates 2. Cyclization of Carbohydrates: Haworth Projection 2. Monosaccharides of Interest in Winemaking 3. The Glycosidic Bond: Polymerization 3. Disaccharides and Trisaccharides 4. Polysaccharides 4. Polysaccharides in the Grape Berry Cell Walls 4. Polysaccharides From Fungi and Yeast 5.
Glycosides 6. The Importance of Glycosides in Winemaking Chapter 7. Sugars in Must 1. Profile of Fermentable Hexoses 3. Physical Properties of Glucose and Fructose 3.
Optical Rotatory Power 3. Polarimetry in Winemaking 3. The Sweetening Power of Sugars 4. Chemical Properties of Sugars 4. Oxidation in the Presence of Luff-Schoorl Reagent 4. Enzymatic Oxidation 4. Nonenzymatic Oxidation Reaction 4. Nonfermentable Monosaccharides and Derivatives 5. Nonfermentable Monosaccharides 5. Nonfermentable Derivatives Chapter 8.
Carboxylic Acids: Structure and Properties 1. The Carboxyl Group: Basic Concepts 3. Monocarboxylic Acids 3. Physical Properties 3.
Chemical Properties 3. Factors That Influence Acidity 4. Dicarboxylic Acids 4.
Enology Notes | Wine / Enology Grape Chemistry Group | Virginia Tech
Physical Properties 4. Chemical Properties 5. Hydroxy Acids 5. Physical Properties 5. Chemical Properties 6. Keto Acids Chapter 9. Grape Acids 1. Tartaric Acid 2. Chemical and Physical Properties 3. Malic Acid 3. Chemical and Physical Properties 4. Citric Acid 4. Chemical and Physical Properties 5. Forms of Expressing the Acid Content of Musts 5. Other Grape Acids 6.
Gluconic Acid: A Special case 7.
Analysis of Acids 7. Measurement of Total Acid Content 7. Measurement of Specific Acids Chapter The Harvest 1. Long-term Predictions 1. Prediction Based on Monitoring of Ripeness 2. Phenolic Compounds and Sampling 3. Ripeness 3. Measures of Ripeness 3. Factors Affecting the Quality and Ripeness of the Grape 4. Invariant Factors 4. Climatological Factors 4. Modifiable Factors 4. Accidental Factors 5. Corrections 5. Correction of Sugar Content 5. Correction of Acidity Chapter The Pasteur and Crabtree Effects 3.
Glycolysis 4. Alcoholic Fermentation 5. Glyceropyruvic Fermentation 5. Secondary Products of Glyceropyruvic Fermentation 5. Mass Balance in Glyceropyruvic Fermentation 6. Changes in Grape Acids During Fermentation 7. Factors Affecting Alcoholic Fermentation 7. Physical Factors 7. Biological Factors 7.
Chemical Factors 8. Lactic Acid Fermentation of Hexoses 8. Malolactic Fermentation 9.
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Maloalcoholic Fermentation Residual Sugars and Type of Wine Chapter Nitrogen Compounds 1. Total Nitrogen and Assimilable Nitrogen 3. Nitrogen Compounds in Grapes and Must 3. Total Nitrogen 3. Ammonium 3. Amino Acids 3. Peptides and Proteins 4. Changes in Nitrogen Content During Fermentation 5. Ammonium 5. Amino Acids 6. Proteins 6. General Characteristics 6. Click here for more info about WSU scholarships and financial aid.
Students who graduate with a major in viticulture and enology can expect to contribute their skills immediately in the grape and wine industry.
The wine industry is one of the most rapidly growing sectors of the Washington state agricultural economy. Offered as: Major Viticulture and enology combines the study of cultivating juice and wine grapes with the study of wines and winemaking. Viticulture and enology program home: wine. Washington state is the nation's second-most productive wine region, and Washington wines have an international reputation for high quality.
WSU's agricultural and plant science research is ranked 2 in the nation based on the number of scientists who cite WSU's professors in their work.