Sep 21, 2019   2:37 a.m. Matúš
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Course syllabus 431L10_4I - Laboratory Practice in Chemistry and Microbiology of Wine (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 431L10_4I
Course unit title: Laboratory Practice in Chemistry and Microbiology of Wine
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Biotechnology - master (compulsory), 3. semester
Biotechnology - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
During the semester, students have to refer protocols that shall be evaluated.
Learning outcomes of the course unit:
Course Laboratory practice in chemistry and microbiology of wine introduces the topic of practical aspects of oenology. The practices are focused on microbiology, chemical and sensory analysis of wine. Microbiological exercises put the accent on microscopy and microbiological techniques important for the identification and characterization of microorganisms with oenological relevance. Analytical practices allow students to learn basic methods of chemical analysis of wine and its components. Sensory exercises approach the quality and faults of wines and usual points systems of sensory evaluation of grape wines.
Course contents:
1. Microscopic observation of micro-flora of vine and various stages of fermentation
2. Natural micro-flora of vine and pure cultures of wine yeasts
3. Partial characterization of pure cultures of yeast; determination of ethanoltolerance osmotolerance
4. Comparison of dry yeast preparations viability, cell vitality
5. Microbiological control of wine
6. Determination of reducing sugars in wine
7. Determination of free and total SO2 in wine
8. Determination of total and volatile acidity of wine
9. Determination of alcohol and wine extract
10. Sensory evaluation of wine
11. Characterization of sensory active substances in wine
12. Wine faults
13. 100 points test, Vedel's test
Recommended or required reading:
Language of instruction: slovak or english
Courses evaluation:
Assessed students in total: 184

53,8 %32,1 %13,6 %0,5 %0 %0 %
Name of lecturer(s): Ing. Katarína Furdíková, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: Ing. Katarína Furdíková, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: