Oenological chemistry course

Scuola Euro Formation

Course

Online

£ 239.80 VAT inc.

*Indicative price

Original amount in EUR:

280 €

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Description

  • Type

    Course

  • Methodology

    Online

  • Start date

    Different dates available

Oenological chemistry is that branch of chemistry that deals with oenology, or the science that has as its object of study, not only the transformation of grapes into wine, but also the production process itself and, therefore, the techniques connected to it. , such as filtration, pressing and reassembly. As is well known, the characteristics of a wine are essentially determined by two main factors: the grape variety used to produce it and the "terroir", ie the set of geological, physical and climatic characteristics of the territory in which the vine grows. In order for the wine to maintain its characteristics it is important that it is stored in a suitable way; in this sense, the characteristics that the ideal cellar must have become fundamental. Vinoculture is fundamental in the production of wine, practiced for a few years now very practiced in the world. Finally, the vine is a plant that adapts to very different climates. However, with increasing latitude and altitude, the cultivation of white berried grapes is preferred, less resistant to autumn colds and therefore harvestable in late summer, while with decreasing latitude and altitude, the grapes red berry subjected to the so-called "late harvest".

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Subjects

  • Production
  • Wine

Course programme

MODULE I: What is oenological chemistry? Etiology and historical excursus of the term from ancient times to today MODULE II: How can the carbohydrates in wine be classified: morphological and chemical composition of the grape. The procedure and characteristics of the stoichiometric calculation method. III MODULE: Methods for the prevention of tartaric precipitation and the precipitation of tartaric acid salts. The main physical, chemical and electrochemical methods in this regard. IV MODULE: Test for prediction of tartaric stability, organoleptic and legal aspects and techniques of acidification and deacidification of wine. V MODULE: which are organic acids: description and peculiar characteristics. Solubility and boiling point of an organic acid MODULE VI: The place intended for the storage of wine: the reception of the grapes,

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Oenological chemistry course

£ 239.80 VAT inc.

*Indicative price

Original amount in EUR:

280 €

The best Chemistry courses

See all

See all