1) Grapes – ripening cycle.
2) Sugar – biosynthesis and physical-chemical properties.
3) Acids – biosynthesis and physical – chemical properties.
4) Polyphenological substrances – colors and tannins.
5) Pectic substrances and pectic enzymes.
6) Mineral substrances – anions and cations.
7) Nitrogenous compounds in musts and wines.
8) Aromatic substrances – terpenes, norisoprenoids.
9) Vitamins and enzymes, alcoholic zymase.
10)Basic fermentations biochemistry.
11)Chemistry &physics applied to oenology.
12)Colloidal chemistry.
13)Alterations and diseases of wines.
14)Processing of the wines.

Tutorials
1) Mechanical analysis of bunch.
2) Measure of sugars – by saccharimetry and chemical analysis.
3) Quantify total and volatile acidity and pH.
4) Quantify alcohol content by ebullient and distillation method.
5) Quantify total extract by indirect method.
6) Quantify ashes and their alkalinity.
7) Quantify available nitrogen.
8) Quantify sulphurous anhydrite.
9) Analytical assays to quantify the level of potassium ferrocyanide.
10)Quantify calcium.
11)Verify sulphates and chlorides limits.
12)Quantify total iron on white wines.