Sep 21, 2019   7:44 p.m. Matúš
Academic information system

Course syllabus 431C2_4I - Chemistry and Microbiology of Wine (FCFT - WS 2019/2020)


     Information sheet          ECTS          Syllabus          


     Slovak          English          


University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 431C2_4I
Course unit title: Chemistry and Microbiology of Wine
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Biotechnology - master (compulsory), 3. semester
Biotechnology - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Participation in lectures
 
Learning outcomes of the course unit:
Course Chemistry and microbiology of wine is focused on a specific area of biotechnology - oenology. Students learn about the composition of grape must and wine, basic technological processes of grape wines, microorganisms associated with viticulture, biochemical and physico-chemical processes during fermentation, wine making and aging. Part of the course is also legislation in the form of categorizing of wines and of the Slovak viticulture law.
 
Course contents:
Course is successfully completed by the oral examination; the student has to learn following study areas.
1. World viticulture and winemaking, classification of vineyards and wine, wine philosophy
2. Technological schemes; innovative trends in contemporary oenology
3. Basic characteristics of varieties of Vitis vinifera L.
4. Growth, maturation, harvesting, grape composition
5. Processing of grapes before pressing, pressing, molding systems
6. Chemical composition of grape
7. Processing of grape must before fermentation
8. Ecology of wine yeasts, the most important yeast species and their properties
9. Pure and mixed cultures of wine yeasts associated with oenology
10. Bacteria and filamentous fungi
11. Physical processes during fermentation of grape must
12. Chemical changes during fermentation, by-products of alcoholic fermentation
13. Control agents of the fermentation process
14. Processing of grape
15. Chemical changes during wine aging process
16. Handling and treatment of grape wine
17. Classification of wine haze and its elimination
18. Diseases and faults of grape wine
19. Sensory evaluation of wine, points systems
20. Technology of wine "from under the skins", liqueur wine
21. Technological aspects of the production of sparkling wines
22. Categorization of grape wines
23. Slovak Law of Viticulture and Winemaking
 
Recommended or required reading:
Basic:
MALÍK, F. -- MINÁRIK, E. Liehovaríctvo, droždiarstvo, vinárstvo. Časť vinárstvo. Bratislava: Edičné stredisko SVŠT, 1984. 124 p.
MINÁRIK, E. -- NAVARA, A. Chémia a mikrobiológia vína. Bratislava: Príroda, 1986.
POSPÍŠILOVÁ, D. -- RUMAN, T. -- SEKERA, D. Ampelografia Slovenska. Bratislava: Výskumná a šľachtiteľská stanica vinárska a vinohradnícka Modra, 2005. 368 p.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 200

ABCDEFX
33,0 %38,0 %22,0 %5,0 %2,0 %0 %
Name of lecturer(s): Ing. Katarína Furdíková, PhD. (examiner, lecturer) - slovak, english
doc. Ing. Daniela Šmogrovičová, PhD. (person responsible for course)
 
Last modification: 21. 2. 2019
Supervisor: doc. Ing. Daniela Šmogrovičová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 02/21/2019.

Type of output: