School for Viticulture and Enology

Organic Chemistry in Viticulture and Enology

This course is part of the programme:
Bachelor's programme in Viticulture and Enology (1st level)

Objectives and competences

The objective of this course is to resume and upgrade the knowledge in organic chemistry, got in the secondary school. Special emphasis is given to the basic knowledge of organic chemistry such as fundamentals of reactions of organic compounds. These parts are necessary for the understanding of the phenomena in the environment and for the successful study in more specialised subjects.

Prerequisites

Knowledge of General and Inorganic Chemistry.

Content (Syllabus outline)

hydrocarbons: alkanes (saturated hydrocarbons, structural formulas, alkyl groups, nomenclature of organic compounds, the physical properties of alkanes, the chemical properties of alkanes, halogenated hydrocarbons, cycloalkanes), alkenes (structure and nomenclature, geometric isomerism, the chemical properties of alkenes, polymerization), alkynes, benzene and aromatic hydrocarbons (structure and nomenclature, the use of benzene and its derivatives, oil, gasoline and natural gas, octane number);

alcohols, phenols and ethers: the functional groups, the classification and nomenclature of alcohols, the physical properties of alcohols, the synthesis of alcohols, chemical and physiological properties of alcohols, glycols and glycerol, phenols, ethers;

aldehydes and ketones: a carbonyl group, the nomenclature of aldehydes and ketones, the physical properties, the synthesis of aldehydes and ketones, chemical properties, some common carbonyl compounds;

carboxylic acids and derivatives: acids and derivatives thereof (functional groups, the structure and nomenclature of certain organic acids, the synthesis of carboxylic acids, the physical and chemical properties of the carboxylic acid), esters thereof, physical properties of the esters, the synthesis of esters (esterification), and chemical properties of esters (hydrolysis) , phosphoric acid esters, amides (synthesis, structure and nomenclature, physical and chemical properties of amides), significant esters and amides (aspirin, alkaloids, narcotics);

amines and derivatives: structure and classification of amines, the physical properties of the amines, amines, as a base, other chemical properties of the amines, heterocyclic amines, caffeine, nicotine, cocain;

stereoisomery: polarized light and optical activity, chirality of carbon atoms chiral centers, the biological importance of chirality;

Carbohydrates: definition and classification, monosaccharides (general properties, stereochemistry, hexoses, monosaccharides: cyclic structures, properties), disaccharides, polysaccharides;

lipids: what are lipids ?, fatty acids, fats and oils, the properties of fats and oils, soaps, waxes, phospholipids, glycolipids, cell membrane, steroids: cholesterol;

Protein: amino acids (general characteristics, reactions of amino acids), a peptide bond, classification and structure of proteins, silk, wool, collagen, myoglobin, electrochemical properties of proteins, denaturation of proteins.

EXERCISES

Practical laboratory exercises:

==> Organic synthesis;

==> Esterification;

==> Fractional distillation;

==> Synthesis of polymers, condensation

Intended learning outcomes

Students will gain a basic knowledge of organic chemistry, which will help them to understand the chemical changes and reactions that take place in the vines and grapes during the ripening of grapes and processing technology and wine (polyphenols, acids, sugars, waxes, lipids, flavor).

Readings

Atkins, P.W.; Clugston, M.J.; Frazer, M.J.; Jones, R.A.Y. 1997. Kemija – zakonitorsti in uporaba , Tehniška založba Slovenije, Ljubljana.

Tišler, M. 1982. Organska kemija, DZS, Ljubljana, 1982.

Hill, J.W.; Feigl, D.M.; Baum, S.J. 1993. Chemistry and life: An Introduction to General, Organic and Biological Chemistry (4th ed.) (Macmillan publ. Co.), New York.

Assessment

Completed lab work is mandatory for taking the written examination, which verifies the practical and theoretical contents of the course. 30 % tutorials / 70 % lectures

Lecturer's references

Associate professor for the field of Food Science at the University of Nova Gorica.

Selected publications from last 5 years

1. BAT, Karmen, VIDRIH, Rajko, NEČEMER, Marijan, MOZETIČ VODOPIVEC, Branka, MULIČ, Ines, KUMP, Peter, OGRINC, Nives. Characterization of Slovenian apples with respect to their botanical and geographical origin and agricultural production practice. Food technology and biotechnology, ISSN 1330-9862, 2012, vol. 50, no. 1, str. 107-116. [COBISS.SI-ID 3932024], [WoS do 5. 2. 2016: št. citatov (TC): 7, čistih citatov (CI): 7, normirano št. čistih citatov (NC): 5, Scopus do 4. 11. 2015: št. citatov (TC): 9, čistih citatov (CI): 9, normirano št. čistih citatov (NC): 6]

2. MOZETIČ VODOPIVEC, Branka, WANG, Jing, MØLLER, Anne L., KRAKE, Jacob, LUND, Torben, HANSEN, Poul Erik, NIELSEN, Søren Laurentius. Differences in the structure of anthocyanins from the two amphibious plants, Lobelia cardinalis and Nesaea crassicaulis. Natural product research, ISSN 1478-6419. [Print ed.], 2013, vol. 27, issue 7, str. 654-664, doi: 10.1080/14786419.2012.688046. [COBISS.SI-ID 2387195], [WoS do 6. 8. 2014: št. citatov (TC): 2, čistih citatov (CI): 2, normirano št. čistih citatov (NC): 1, Scopus do 28. 5. 2014: št. citatov (TC): 1, čistih citatov (CI): 1, normirano št. čistih citatov (NC): 1]

3. JERMAN, Tina, MOZETIČ VODOPIVEC, Branka. DPPH solution (in)stability during kinetic UV/Vis spectrometry measurements of phenols antioxidant potential. Food analytical methods, ISSN 1936-9751, 2012, vol. 5, no. 4, str. 781-783, doi: 10.1007/s12161-011-9310-5. [COBISS.SI-ID 2040059], [WoS do 11. 4. 2013: št. citatov (TC): 1, čistih citatov (CI): 1, normirano št. čistih citatov (NC): 1, Scopus do 17. 4. 2013: št. citatov (TC): 1, čistih citatov (CI): 1, normirano št. čistih citatov (NC): 3]

4. JERMAN, Tina, GOLC-WONDRA, Alenka, VRHOVŠEK, Urška, MOZETIČ VODOPIVEC, Branka. Phenolic profiling of olives and their olive oil process-derived matrices using UPLC-DAD-ESI-QTOF-HRMS analysis. Journal of agricultural and food chemistry, ISSN 0021-8561, 2015, vol. 63, iss. 17, str. 3859-3872, ilustr., doi: 10.1021/jf506345q. [COBISS.SI-ID 3803899], [WoS do 2. 2. 2016: št. citatov (TC): 2, čistih citatov (CI): 1, normirano št. čistih citatov (NC): 1, Scopus do 2. 2. 2016: št. citatov (TC): 2, čistih citatov (CI): 1, normirano št. čistih citatov (NC): 1]

5. JERMAN, Tina, GOLC-WONDRA, Alenka, VRHOVŠEK, Urška, SIVILOTTI, Paolo, MOZETIČ VODOPIVEC, Branka. Olive fruit phenols transfer, transformation, and partition trail during laboratory-scale olive oil processing. Journal of agricultural and food chemistry, ISSN 0021-8561, 2015, vol. 63, no. 18, str. 4570-4579, ilustr., doi: 10.1021/jf506353z. [COBISS.SI-ID 3878395], [WoS do 15. 6. 2015: št. citatov (TC): 0, čistih citatov (CI): 0, normirano št. čistih citatov (NC): 0, Scopus do 1. 6. 2015: št. citatov (TC): 0, čistih citatov (CI): 0, normirano št. čistih citatov (NC): 0]

6. BRATAŠEVEC, Kristina, MOZETIČ VODOPIVEC, Branka, MARKO, Petek, SIVILOTTI, Paolo. Hydroxycinnamic acids as affected by different fertilization of Rebula grapevines. Journal of plant nutrition and soil science, ISSN 1436-8730. [Print ed.], 2015, vol. 178, iss. 6, str. 868-877, ilustr., doi: 10.1002/jpln.201500005. [COBISS.SI-ID 4073467], [WoS do 15. 2. 2016: št. citatov (TC): 0, čistih citatov (CI): 0, normirano št. čistih citatov (NC): 0, Scopus do 17. 2. 2016: št. citatov (TC): 0, čistih citatov (CI): 0, normirano št. čistih citatov (NC): 0]

7. BAT, Karmen, ELER, Klemen, MAZEJ, Darja, MOZETIČ VODOPIVEC, Branka, MULIČ, Ines, KUMP, Peter, OGRINC, Nives. Isotopic and elemental characterisation of Slovenian apple juice according to geographical origin : preliminary results. Food chemistry, ISSN 0308-8146. [Print ed.], 2016, vol. 203, str. 86-94, ilustr., doi: 10.1016/j.foodchem.2016.02.039. [COBISS.SI-ID 4143099]

University course code: 1VV114

Year of study: 1

Semester: 2

Course principal:

Lecturer:

Assistant:

ECTS: 6

Workload:

  • Lectures: 30 hours
  • Seminar: 15 hours
  • Individual work: 135 hours

Course type: mandatory (the course is given from 2016/2017 on)

Languages: slovene

Learning and teaching methods:
lectures with practical problems, lab work