Wine Technology

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Enabling students for:
- Acquire fundamental knowledge of grape maturity and quality of grape, composition and quality of must and wine
- Acquire fundamental knowledge of technological processes and principles in production of different types of wines
- Acquire fundamental knowledge about the factors that affect the quality of wine
- Knowledge of chemical composition and sensory characteristics of wine

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Students after successfully learning course can:
- know the chemical composition of grapes and understand how grape maturity affects on wine quality
- explain alcoholic and malolactic fermentation
- know the role of biochemical and microbiological processes in the formation of wine quality
- explain the role of pre-fermentation and postfermentation processes and their impact on the quality of wine
- apply technological processes in the production of različitih vrsta vina
- apply basic physico-chemical methods in must and wine quality analysis
- know the processes of wine maturation and ageing
- acquire fundamental knowledge of the sensory properties of wine
- provide with information about low regulation and restrictions in wine production

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Technological maturity of grapes for wine production. The effects of ecological factors on grape quality
2nd week: Chemical composition of grape and must: sugar, organic acids, phenolic compounds, nitrogen compounds, minerals and other important compounds
3th week: Harvesting and grape processing. Equipment. The role of sulfur dioxide in must and wine
4th week: Adjustments to Must. Application of enological preparations. Starter yeast culture. Enzyme addition
5th week: Predfermentative preparation of must. White wine technology
6th week: Alcoholic fermentation: biochemistry and fermentation products. Conditions of Yeast Development. Malolactic fermentation. Lactic Acid Bacteria. Factors affecting alcoholic and malolactic Fermentation (1. partial exams)
7th week: Technology of red and rosé wine. Factors affecting maceration. Fermentors
8th week: Specifics in the production of special and sparkling wines. Production of Prošek
9th week: Filtration of wine. Techniques of filtration. Centrifugation. Equipment
10th week: Stabilizing wine by physical and physicochemical processes
11th week: The basics of barrique technology
12th week: Organoleptic defects of wine. The causes of development and prevention
13th week: The chemical composition of the wine. The aroma of wine. The chemical-physical analysis methods
14th week: Selected legal regulations and restrictions in winemaking
15th week: Sensory evaluation of wine (2. partial exams)
Field work: Dating processing unit processes the grape harvest from the alcoholic fermentation of must / mash; Introduction of technological equipment and process of wine-making

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.

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

P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud: Handbook of Enology - The Microbiology of Wine and Vinifications, Vol 1, 2nd Edition, Chapman&Hall, New York, 2006.
P. Ribereau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu: Handbook of Enology - Stabilization and Treatments 2nd Edition, Chapman&Hall, New York, 2006.
C.S. Ough, M.A. Amerine: Methods for Analysis of musts and wines, 2nd edition, John Wiley & Sons, New York, 1988.
A. G. Reynolds: Managing wine quality CRC Press, 2010.
Odabrani znanstveni članci.

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)