Course objectives |
Enable students to gain basic knowledge on grape production and processing, main grape products and production methods, factors affecting the quality of raw material and final product, as well as respective legal limitations. |
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
Upon successful completion of this course, student will be able to:
- understand the potential of grapes as raw-material and define the main grape products
- define the grape structure and most major chemical constituents of grapes and wines
- describe table-grapes quality parameters and cold-storage conditions
- describe and understand the grape-raisin production process
- understand and be familiar with grape juice production and preservation
- define main steps of the vinification process and distinguish the red and white wine production process specificities
- understand the role of ordinary prefermentation and post-fermentation operations
- define and understand the importance of alcohol and malolactic fermentation
- define role of sulfur dioxide in wine making as well as legal limitations of its use
- understand the importance of disposal and possible reuse of the vinification by-products |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introduction; Global trends in grape production and processing;
The main and other grape products.
2nd and 3rd week: Grape structure and chemical composition;
4th week: Influence of some factors on grape quality; Grape cultivars (table grapes; wine grapes);
5th week: Post-harvest technology for fresh grapes (table grapes-growing industry, harvesting table grapes, storage, transportation
6th week: Raisins production (row material; harvesting and drying; inspection and storage; processing and quality control);
7th week: Grape juice: production and preservation;
8th week: I Colloquium
9th week: Wine-making technology: production overview (from vineyard to bottle); Classification of wines; Specificities of winemaking processes for white, red and rose wines.
10th week: Wine cellar equipment, organization and sanitation; Grape maturity and harvest; Sugar, potential alcohol, pH and acidity, total phenols and anthocyanins determination
11th week: Fermentation (preparation for fermentation; primary alcohol fermentation; secondary malolactic fermentation);
12th week: Maturation; Blending, fining and stabilization; Filtration and bottling; Protecting the wine (oxidation; microbial spoilage); Significance of some enological processes and operations;
13th week: Recommended analysis (panels); Laws and regulations in wine production; Example of HACCP implementation in wine production process;
14th week: Utilization of winery by-products into high added value products.
15th week: II. Colloquium.
Exercises: Grape analysis (Determination of moisture and dry matter content in grapes, Mechanical properties of grapes); Raisins production; Must analysis (sugars, potential alcohol content, must acidity); Alcoholic fermentation; Vinification and control of its parameters; Wine analysis (ethanol, wine extract, sugars, volatile acidity, sulphur dioxide); Acidity correction; Blending wines; Wine fining; Wine colour analysis; Wine phenolics, Antioxidant activity determination; Wine organoleptic analysis. Field trip- Winery visit |
