Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition.

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Presentation transcript:

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Antonio Morata Presentation Universidad Politécnica de Madrid Antonio Morata Universidad Politécnica de Madrid Grape and wine composition. EMaVE. Montpellier, January 2009

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module coordinators Jorge Ricardo da Silva (Universidad Técnica de Lisboa) Antonio Morata Barrado (Universidad Politécnica de Madrid) Jorge Ricardo da Silva (Universidad Técnica de Lisboa) Antonio Morata Barrado (Universidad Politécnica de Madrid)

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module professors -Universidad Politécnica de Madrid Carmen González Chamorro Antonio Morata Barrado Santiago Benito Saez Felipe Palomero Rodríguez Rafael Suárez Colomo -Universidad Politécnica de Madrid Carmen González Chamorro Antonio Morata Barrado Santiago Benito Saez Felipe Palomero Rodríguez Rafael Suárez Colomo

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About UPM

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About UPM

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About UPM - Master de Viticultura y Enología - Agricultural Engineer degree - Food Science and Technology degree - PhD in Food Science - enotecUPM - Master de Viticultura y Enología - Agricultural Engineer degree - Food Science and Technology degree - PhD in Food Science - enotecUPM

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About UPM -Food Science and Technology department -New laboratory -Enology team (José Antonio Suárez Lepe) -Wine research (yeast selection & metabolomics) -Chromatography (GC, MS) and mass spectrometry -Laboratory of sample preparation -Laboratory of instrumental analysis -Food Science and Technology department -New laboratory -Enology team (José Antonio Suárez Lepe) -Wine research (yeast selection & metabolomics) -Chromatography (GC, MS) and mass spectrometry -Laboratory of sample preparation -Laboratory of instrumental analysis

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About Food Technology Dept.

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About Food Technology Dept.

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About UPM -Plant production department -Laboratory of ripeness control -Hydric relations between plant and soil -Viticulture team (José Ramón Lissarrague) -Dry viticulture -Soil aptitude classification -Experimental vines 4 ha (different management) -Experimental vineyard (20 ha) El socorro. -Plant production department -Laboratory of ripeness control -Hydric relations between plant and soil -Viticulture team (José Ramón Lissarrague) -Dry viticulture -Soil aptitude classification -Experimental vines 4 ha (different management) -Experimental vineyard (20 ha) El socorro.

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About UPM

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 About UPM

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module professors -Universidad Técnica de Lisboa Jorge Ricardo da Silva -Montpellier Thierry Doco Alain Razungles -Universidad Técnica de Lisboa Jorge Ricardo da Silva -Montpellier Thierry Doco Alain Razungles

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Objectives -To know major components in musts and wines -To know minor components in musts and wines -Technical repercussion of must components -Sensorial repercussion of musts and wines components -Nutritional repercussion of musts and wines components -To know major components in musts and wines -To know minor components in musts and wines -Technical repercussion of must components -Sensorial repercussion of musts and wines components -Nutritional repercussion of musts and wines components

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Pre-requisites Knowledge in chemistry & biochemistry of nitrogen compounds, sugars, carbohydrates and polyphenols Knowledge in nomenclature of organic molecules common in wines Knowledge in chemistry & biochemistry of nitrogen compounds, sugars, carbohydrates and polyphenols Knowledge in nomenclature of organic molecules common in wines

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Methodology Face to face teaching (3-4 hours/day) Cooperative activities (0-1 hours/day) Final individual presentation (15 min; last day) Personal work (4-5 hours/day) Face to face teaching (3-4 hours/day) Cooperative activities (0-1 hours/day) Final individual presentation (15 min; last day) Personal work (4-5 hours/day)

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module contents 1st week Nitrogen compounds: Proteins. Peptides. Enzymes. Aminoacids.(12-13 January) Anthocyanins: Types. Chemistry. Grape contents. Anthocyanins during fermentation and aging (14 January-Moorning) Organic acids. From grape and must. Formed during yeast fermentation. Formed during MLF. (14 January-Afternoon) Glucid coumponds. Sugars. Polyalcohol. Polysaccharides (16 January) Nitrogen compounds: Proteins. Peptides. Enzymes. Aminoacids.(12-13 January) Anthocyanins: Types. Chemistry. Grape contents. Anthocyanins during fermentation and aging (14 January-Moorning) Organic acids. From grape and must. Formed during yeast fermentation. Formed during MLF. (14 January-Afternoon) Glucid coumponds. Sugars. Polyalcohol. Polysaccharides (16 January)

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module contents 1st week Nitrogen compounds: Proteins. (Felipe Palomero) -INTRODUCTION -ANALYSIS METHODS -WINE PROTEINS -HEAT UNSTABLE PROTEINS/PROTEIN CASSE -REMOVAL PROTEINS FROM WINE -CONCLUSIONS Nitrogen compounds: Proteins. (Felipe Palomero) -INTRODUCTION -ANALYSIS METHODS -WINE PROTEINS -HEAT UNSTABLE PROTEINS/PROTEIN CASSE -REMOVAL PROTEINS FROM WINE -CONCLUSIONS

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module contents 1st week Nitrogen compounds: Enzymes. (Carmen González) -INTRODUCTION -STRUCTURE -MECHANISMS -POLYPHENOLOXYDASES -GLYCOHYDROLASES -PROTEASES -aPPLICATIONS Nitrogen compounds: Enzymes. (Carmen González) -INTRODUCTION -STRUCTURE -MECHANISMS -POLYPHENOLOXYDASES -GLYCOHYDROLASES -PROTEASES -aPPLICATIONS

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module contents 1st week Anthocyanins 1. (Antonio Morata) -INTRODUCTION -MOLECULAR STRUCTURE -REACTIONS -GRAPE ANTHOCYANINS. RIPENESS -VARIETIES & ANTHOCYANIN PROFILE -ANTHOCYANINS & FERMENTATION: PYRANOANTHOCYANINS -VITISINS & VINYLPHENOL ADDUCTS Anthocyanins 1. (Antonio Morata) -INTRODUCTION -MOLECULAR STRUCTURE -REACTIONS -GRAPE ANTHOCYANINS. RIPENESS -VARIETIES & ANTHOCYANIN PROFILE -ANTHOCYANINS & FERMENTATION: PYRANOANTHOCYANINS -VITISINS & VINYLPHENOL ADDUCTS

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module contents 1st week Anthocyanins 2. (Rafael Suárez) -INTRODUCTION -ANTHOCYANIN RIPENESS -ANTHOCYANIN & AGEING -POLIMERIC PIGMENTS Anthocyanins 2. (Rafael Suárez) -INTRODUCTION -ANTHOCYANIN RIPENESS -ANTHOCYANIN & AGEING -POLIMERIC PIGMENTS

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module contents 1st week Organic acids. (Carmen González, Santiago Benito, Antonio Morata) -ORGANIC ACIDS FROM GRAPES -SENSORIAL REPERCUSSION -ACIDS & WINE STABILITY -ORGANIC ACIDS FROM YEAST FERMENTATION -ORGANIC ACIDS FORMED BY BACTERIA Organic acids. (Carmen González, Santiago Benito, Antonio Morata) -ORGANIC ACIDS FROM GRAPES -SENSORIAL REPERCUSSION -ACIDS & WINE STABILITY -ORGANIC ACIDS FROM YEAST FERMENTATION -ORGANIC ACIDS FORMED BY BACTERIA

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module contents 2nd week Phenolic compounds: Flavanols, flavanonols, flavonols, phenolic acids, stilbens Varietal aroma and other volatile aroma compounds Mineral compounds Final individual presentation Phenolic compounds: Flavanols, flavanonols, flavonols, phenolic acids, stilbens Varietal aroma and other volatile aroma compounds Mineral compounds Final individual presentation

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Bibliography Boulton, R. B., Singleton, V. L., Bisson, L. F., Kunkee, R. E Principles and Practices of Winemaking. Chapman and Hall, New York. Fleet, G. H Wine Microbiology and Biotechnology. Harwood Academic Publishers, Chur. Waterhouse, A. L. and S. E. Ebeler (eds.) Chemistry of Wine Flavor. American Chemical Society, Washington, D.C. Boulton, R. B., Singleton, V. L., Bisson, L. F., Kunkee, R. E Principles and Practices of Winemaking. Chapman and Hall, New York. Fleet, G. H Wine Microbiology and Biotechnology. Harwood Academic Publishers, Chur. Waterhouse, A. L. and S. E. Ebeler (eds.) Chemistry of Wine Flavor. American Chemical Society, Washington, D.C.

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Bibliography Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud (eds.) Handbook of Enology Volume 1: Microbiology of Wine and Vinifications. John Wiley & Sons, New York. Ribereau-Gayon, P., Y. Glories, A. Maugean, and D. Dubourdieu. (eds.) Handbook of Enology Volume 2: Microbiology of Wine, The Chemistry of Wine Stabilization and Treatments. John Wiley & Sons, New York. Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud (eds.) Handbook of Enology Volume 1: Microbiology of Wine and Vinifications. John Wiley & Sons, New York. Ribereau-Gayon, P., Y. Glories, A. Maugean, and D. Dubourdieu. (eds.) Handbook of Enology Volume 2: Microbiology of Wine, The Chemistry of Wine Stabilization and Treatments. John Wiley & Sons, New York.

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Bibliography SCI Journals Am. J. Enol. Vitic. Aust. J. Grape Wine Res. J. Int. Sci. Vin. Wine. J. Agric. Food Chem. Food Chem. SCI Journals Am. J. Enol. Vitic. Aust. J. Grape Wine Res. J. Int. Sci. Vin. Wine. J. Agric. Food Chem. Food Chem.

Introduction. Antonio Morata.Universidad Politécnica de Madrid. Introduction. Antonio Morata. Universidad Politécnica de Madrid. Grape and wine composition. EMaVE. Montpellier, January 2009 Module assessment (s) / evaluation Tests Cooperative works Final individual presentation Tests Cooperative works Final individual presentation