Grape Processing

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Enable students to gain basic knowledge on grapes as the raw material for whole spectrum of products, main wine production methods, specific operations in the production of red, white and rose wines, factors affecting the quality of raw material and final product, as well as respective legal limitations.

Course enrolment requirements and entry competences required for the course

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
- 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: Grapes- raw material and product; Global trends in grape production and processing;
2nd week: Mechanical and chemical composition of grapes;
3rd week: Wine cellar equipment, organization and sanitation;
4th week: Grape maturity and harvest; Grape must processing; Prefermentative procedures; Yeasts in winemaking
5th week: Alcoholic fermentation biochemistry and kinetic; Primary alcohol fermentation; secondary malolactic fermentation); Acetic bacteria.
6th week: Wine fermentation (; Specificities of winemaking processes for white, red and rose wines;
7th week: I. Colloquium;
8th week: Wine chemical composition; Physical and chemical stability of wines (tartrate, protein and colloidal stability)
9th week: The use of sulphur in winemaking;
10th week: The use of enzyms in winemaking;
11th week: Postfermentation processes (stabilization, fining, filtration, maturation, bottling)
12th week: Wine desease and wine deterioration;
13th week: Sparkling wine technology; Special and barrique wines; Quality control and recommended analysis (panels); Laws and regulations in wine production;
14th week: Technology of distilled spirits; Grape seed oil; Pigments; Grape antioxidants; By-products of vinification from the economic and ecological point of view.
15th week: II. Colloquium.

Format of instruction:

Student responsibilities

Admission to the lectures and seminars of at least 70% of the times scheduled. Students are required to attend laboratory practice and field work 100%.

Optional literature (at the time of submission of study programme proposal)

B.W. Zoecklein, K.C. Fugelsang, B.H. Gump, F.S. Nurs, Wine analysis and production, Kluwer Ac./Plenum Pubishers, New York, 1995.
M.A. Amerine, C.S. Ougs, Methods for analysis of musts and wines, John Wiley&Sons, 2000.
R.P. Vine, Winemaking: Form grape growing to market place, Springer, New York, 2002.
M.A. Amerine; H.W. Berg, R.E. Kunkee, C.S. Ough, V.L. Singleton, A.D. Webb, Technology of winemaking, Avi Publishing Co., Westport, Connecticut, 1980.
K.C. Fugelsang, Wine microbiology, New York, ChapmanHall, 1997.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)