Concise course program:
- Introduction and general information on the vinification process.
- Grape and must composition: sugars, acids, minerals, nitrogen compounds, phenolic compounds, volatile compounds.
- Wine composition: fermentation processes, evolution of the chemical composition of the wine during the vinification process, extraction of secondary metabolites, use of sulphur dioxide.
- Analytical techniques applied on grape, must, and wine composition. Lab classes related to grape, must, and wine analysis.