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Sub-topic |
SUBJECT 1. INTRODUCTION.
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Chemical analysis and quality control of musts, wines and distilled.
Methods of analysis: usual, official, of reference, etc. according to diverse organisms: OIV, AOAC ... |
SUBJECT 2. ACIDITY.
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Compound acids of the grape, came and distilleds: importance for the preparation and conservation of a product of quality.
Methods of analysis for the determination of the total and volatile acidity.
Determination of the malic, lactic and tartaric acids.
Determination of majority and minoritary
acids in musts, wines and distilleds by means of chromatographic techniques. |
SUBJECT 3. SUGARS and SOLUBLE SOLIDS.
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Content in sugars and quality of the grape: repercussion in the preparation of wines and distilleds.
Methods for the determination of the likely degree, density and extract.
Volumetric methods for the determination of the reducing sugars.
Determination of sugars by chromatographic
techniques. |
SUBJECT 4. ALCOHOLS.
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Alcohols: origin and paper.
Physical bases-chemical of the usual methods/officials for the determination of the alcoholic degree.
Application of the chromatographic techniques to the determination of methanol, ethanol and higher alcohols in wines and distilleds.
Legal and toxicological importance. |
SUBJECT 5. PRESERVATIVES.
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Methodology for the determination of the SO2 free and combined.
Other preservatives of enological interest and his determination.
Sanitary and legal appearances. |
SUBJECT 6. PHENOLIC COMPOUNDS.
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Importance of the phenolic composition in the stability and in the sensory characteristics of the wines.
Determination of the total content and of the diverse groups of phenolic compounds: classical methods and chromatographic methods.
Evaluation of the colour of the wines. |
| SUBJECT 7. AROMATIC COMPOUNDS. |
Type of substances that participate in the aroma of a wine.
Responsible compounds of unpleasant smells.
Gas-chromatographic methods for the determination of the some families of responsible compounds of the varietal, fermentative and bouquet aromas.
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SUBJECT 8. NITROGENOUS SUBSTANCES.
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Nitrogenous composition of the grape and his transcendence in the vinificación, conservation and stabilisation of the wines.
Methodology for the determination of nitrogen, ammonium and protein.
Determination of amino acids and biogenic amines by chromatographic methods. |
SUBJECT 9. MINERAL SUBSTANCES.
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Mineral substances: Classification, origin and function.
Analytical methodology for the determination of anions and cations of enological importance.
Determination of ashes and alcalinity. |
PRACTICES OF LABORATORY.
Acidity: 5.
Sugars: 1.
Alcohols:2.
Preservatives: 2.
Phenolic compounds: 2
Volatile compounds: 1
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Determination of the total acidity.
Determination of the volatile acidity by the methods of Mathieu and of Cazenave-Ferré.
Determination of malic acid by CCF and by spectrophotometry.
Determination of reducing sugars by the method of Lüff.
Determination of the alcoholic degree: method of distillation and method of Barus.
Determination of S02 free and combined: Methods of Ripper and of Rankine.
Polyphenolic compounds index (PTI).
Color parameters by spectrophotometry.
Arome analysis by GC or sensory. |
