SLO | EN

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

Prerequisits

None.

  • viš. pred. mag. JANEZ VALDHUBER, univ. dipl. inž. kmet.

  • Written examination: 100

  • : 25
  • : 15
  • : 35

  • Slovenian
  • Slovenian

  • VITICULTURE, ENOLOGY AND FRUITGROWING - 3rd