Objectives and competences
To enable students to understand the
importance of technics and technology during grape management, wine treatements and bottling procedures.
Content (Syllabus outline)
• grape juice nutrition status
• wine barrels
• equipement in the winery
• wine maturation
• aromatic compounds in wine
• world wine production
• wine legislation
Learning and teaching methods
lectures, seminar and laboratory work
excursion
Intended learning outcomes - knowledge and understanding
Knowledge and understanding:
about grape processing, wine ageing and bottling.
Intended learning outcomes - transferable/key skills and other attributes
Readings
Bird D. 2010. Understanding Wine Technology
Grainger K. 2009. Wine Quality: Tasting and Selection. Wiley-Blackwell.
Bavčar D. 2006. Kletarjenje danes. ČZD Kmečki glas.
Zapiski s predavanj in vaj
Dodatno priporočena literatura:
Margalit Y. 2008. Concepts in wine technology. The wine appreciation guild.
Pascal Ribereau-Gayon, Denis Dubourdieu, Bernard Doneche, Aline Lonvaud. 2006. Winemaking 1.
Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. 2006. Winemaking 2.
Periodika
Additional information on implementation and assessment written exam 100 %
