Sylabus predmetu P15-0088-B - Chemistry of Wine (FBFS - SS 2019/2020)

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University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code:
Course unit title:
Chemistry of Wine
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
1 hour weekly / 13 hours per semester of study (on-site method)

Credits: 4
Viniculture - bachelor (required), 4. semester
Agrobiotechnology /2014/ - bachelor (elective), 4. semester
Level of study: 1.
Prerequisites for registration:
Assesment methods :
During the semester will be 2 written tests (each of them of 20 points) as well as a presentation of seminar work of 10 points and a final written exam for 50 points realised. For the evaluation A it is necessary to obtain at least 93 points, for B at least 86 points, for C at least 79 points, for D at least 72 points and for the evaluation E at least 64 points.
Learning outcomes of the course unit:
Student is able to analyze the most important indicators of chemical properties of grape, must and wine, as well as understands the basic methods of their analytical determination. Student understands the chemical processes in must and wine during its processing, production and storage.
After completion of the subject the student is able to apply knowledges in practice as well as in research.
Course contents:
Theoretical knowledge of chemical composition and changes of individual components of grape, must and wine (water, saccharides, proteins, carboxyl acids, alcohols, phenolic compounds, vitamins, minerals, nitrogene compounds, lipids). Basic calculations used in the winery for treatment of must and wine production. Chemical and instrumental methods of determination of individual compounds present in grape, must and wine.
Recommended or required reading:
Bajčan, D. – Hegedűs, O. – Vollmannová, A. Analytická chémia. 1. vyd. Nitra: Slovenská poľnohospodárska univerzita, 2014, 80 s. (v tlači)
Higson, S.P.J. Analytical chemistry. 1. ed. Oxford: Oxford University Press, 2004, 454 p.
Jackson: Wine Science - Principles and applications. 3rd edition, Elsevier, San Diego 2008
Minárik, Navara: Chémia a mikrobiológia vína. Príroda, Bratislava 1986
Moreno-Arribas, M.V. - Polo, M.C. Wine chemistry and biochemistry. 1st ed. New York: Springer, 2009. 735 p.
Ribéreau-Gayon, P. - Glories, Y. - Maujean, A. - Dubourdier, D. Handbook of enology, Volume 2, The chemistry of wine stabilization and treatments. 2nd ed. Chichester: John Wiley and Sons, Ltd., 2006. 441 p.

Language of instruction:
Evaluation of course unit:
Assessed students in total: 17

5,9 %
11,8 %
17,6 %
11,8 %
35,3 %
17,6 %
Name of lecturer(s):
RNDr. Daniel Bajčan, PhD. (examiner, instructor, lecturer, person responsible for course)
Ing. Mária Timoracká, PhD. (examiner, instructor, lecturer)
prof. RNDr. Alena Vollmannová, PhD. (examiner, lecturer)
Last modification:
5. 3. 2019
RNDr. Daniel Bajčan, PhD. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 03/05/2019.

Typ výstupu: