Bachelor's degree in Viticultural and Oenological Science and Technology

THEORY: The aim of the course is to give to the student a robust background of Organic Chemistry, in order to discuss and solve problems in several environments (from the Organic and agricultural Chemistry to the biochemistry and oenology). The student must be able to assign the right IUPAC name to each molecule under investigation and to predict its chemical-physical properties and reactivity. The students are also asked to establish a relationship between the nature of the functional groups studied during the course and such properties. LAB: Thanks to this course the student will aquire the manual skills practice necessary in a common chemistry or eonology laboratory. He will consolidate the dexterity already aquired during the general chemistry laboratory course. The experimantal organic chemistry carried out during this course will be also useful in order to consolidate several theoretical crucial concepts learnt during the main course.

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MM: Teoria
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The syllabus of the course is as follows: -Introduction -hybridation and bonds -acids and bases -alkanes -alkenes -alkynes -stereochemistry -alkyl halides -alchols -thiol and sulphides -ethers and epoxides -organometallic compounds -benzene and aromatic compounds -phenols e polyphenols -aldehydes and ketones -carboxylic acids and their derivatives -aromatic heterocycles -amines -aminoacids and proteins -sugars
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MM: Laboratorio
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Each student will perform in a group (total two or three people per group, in compliance with the "anti-COVID" legislation) 3 laboratory experiences entitled:
- Reducing and non-reducing carbohydrates (Benedict's and Tollens');
- Titration of amino acids (Evaluation of the species present at equilibrium and at the end point);
- Chromatographic separation of photosynthetic pigments: β-carotene and chlorophylls.
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MM: Laboratorio
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Each student will perform in a group (total two or three people per group, in compliance with the "anti-COVID" legislation) 3 laboratory experiences entitled:
- Reducing and non-reducing carbohydrates (Benedict's and Tollens');
- Titration of amino acids (Evaluation of the species present at equilibrium and at the end point);
- Chromatographic separation of photosynthetic pigments: β-carotene and chlorophylls.

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MM: Teoria
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The exam consists of a written verification of the level of knowledge on organic chemistry and the ability to apply the basic principles to specific cases. The student will be asked to properly represent molecules using standard conventions, recognize isomerism, identify the reactive groups and develop reaction mechanisms. VARIATIONS WILL BE POSSIBLE ON THE METHOD OF EXAMINATION ON THE BASIS OF THE CONDITIONS SET BY THE HEALTH EMERGENCY
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MM: Laboratorio
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In the assessment associated with the Theory module, questions relating to the 3 laboratory experiments performed will be included.
CHANGES ON THE EXAMINATION METHOD WILL BE POSSIBLE ON THE BASIS OF THE CONDITIONS DETECTED BY THE HEALTH EMERGENCY
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MM: Laboratorio
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In the assessment associated with the Theory module, questions relating to the 3 laboratory experiments performed will be included.
CHANGES ON THE EXAMINATION METHOD WILL BE POSSIBLE ON THE BASIS OF THE CONDITIONS DETECTED BY THE HEALTH EMERGENCY