Enology

Grape and Wine Composition

• Nitrogen compounds: Proteins, peptides, enzymes, amino acids.
• Phenolic compounds I – Anthocyanins : Chemistry, grape content, changes during fermentation and aging.
• Organic acids: Originating from grapes and musts, formation during yeast fermentation and malolactic fermentation (MAF).
• Carbohydrate compounds: Sugars, polyalcohols, polysaccharides.
• Phenolic compounds II: Flavanols, proanthocyanidins, flavonols, phenolic acids, stilbenes.
• Varietal and volatile aroma compounds, mineral compounds.

Microbiology and Fermentation

• Yeast cell biology and taxonomy, carbon metabolism, fermentation by-products, and the fermentation cycle.
• Yeast physiology, nutritional needs, stress factors, nitrogen and sulfur metabolism, sulfite production and management.
• Role and effects of fermentation additives on performance.
• Genetic enhancement of wine yeast and risk assessment.
• Lactic acid bacteria: Taxonomy, metabolism, nitrogen and oxygen management, spoilage risks.
• Influence of yeast and bacteria on wine flavor through compound synthesis and hydrolysis.
• Comparison of spontaneous fermentations with starter cultures, selection criteria for starters, mixed yeast cultures, and simultaneous yeast and bacterial cultures.
• Control of fermentation processes and biochemical changes during yeast autolysis, including sensory compound formation.

Keywords: ViniferaOffer, nitrogen compounds, phenolic compounds, yeast metabolism, fermentation processes, sensory impact, microbial spoilage, grape composition, wine chemistry, microbiology, fermentation additives

Fundamental understanding of Enology covered in the "Immersion" module: "Comprehensive grasp of nitrogen compounds, organic acids, minerals, sugars, carbohydrates, volatile compounds, and polyphenols chemistry and biochemistry".
English: fluent