Objectives and competences
To enable students to understand:
• the importance of wine ageing on lees,
• different red winemaking technologies,
• the production of botrytized wines and
• byproducts of grape and wine production.
Content (Syllabus outline)
• wine ageing on lees
• different red winemaking technologies
• botrytized wines production
• other wine technologies
Learning and teaching methods
lectures, seminar and laboratory work
Intended learning outcomes - knowledge and understanding
get knowledge about special wine production technologies
Intended learning outcomes - transferable/key skills and other attributes
Readings
Forrestal P. 2012. The global encyclopedia of wine. The wine appreciation guild.
Alan J. Buglass A.J. 2011. Handbook of Alcoholic Beverages. Wiley-Blackwell.
Christmann M. 2009. Neue oenologische Verfahren. Meininger Verlag.
Zapiski s predavanj in vaj
Dodatno priporočena literatura:
Mencarelli F., Tonutti P. 2013. Sweet, Reinforced and Fortified Wines. Wiley-Blackwell.
Schobinger, U. 2003. Frucht- und Gemüsesäfte. Eugen Ulmer, Stuttgart.
Steidl R., Leindl G. 2001. Barriqueausbau. Ulmer Verlag.
Periodika
Additional information on implementation and assessment written exam 100 %
