Course syllabus 541Z501 - Grape and Wine Evaluation (FZKI - WS 2017/2018)

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The units forming the course syllabus:
1.The importance of grapes assessing as raw material for the production of wine, soft drinks and fruit (table grape) for direct consumption. Formation and accumulation of important substances in grapes in the process of ripening, the influence of various factors on accumulation of important substances. Over-ripening of berries, rotting of berries and their impact on composition and quality of must and wine. (allowance 0/1)
2.Methods of wines testing, the interpretation of the basic terminology for the grape and wine evaluation. Categorization of grapes of must cultivars -- viniculture legislative. Sampling of grapes, musts and wines. Errors arising from sampling and analysis. (allowance 0/1)
3.
Analysis of table grapes -- setting of uvologic parameters, chemical composition (sugars, acids), physical parameters of table grapes, evaluation of table grapes appearance. Assessment of the consumer ripeness. Sensory evaluation of table grapes. (allowance 0/1)
4.
The determination of grapes ripeness of must cultivars. Determination of harvest term. Uvologic analysis. Sensory evaluation. Obtaining of a must, determination of specific and relative weight of musts, content of sugars and acids. (allowance 0/1)
5.
Use of selected (pure) yeast cultures -- selection of the appropriate culture according to its characteristics. Determine of changes in the content of sugars, alcohols and organic acids during the fermentation process. (allowance 0/1)
6.Analysis of wine after fermentation. Determination of the total content of organic acids by titration. (allowance 0/1)
7.
Analysis of wine after fermentation. Determination of alcohol content in wine. (allowance 0/1)
8.
Analysis of wine after fermentation. Determination of sugars in wine. (allowance 0/1)
9.Analysis of wine after fermentation. Determination of extract in the wine. (allowance 0/1)
10.Analysis of wine after fermentation. Determination of volatile acids in wine. (allowance 0/1)
11.
Analysis of wine after fermentation. Determination of free and total sulfur acid in the wine. (allowance 0/1)
12.
Microbiological control of wine. Methods and their importance in the prevention of secondary fermentation and biological hazes (turbidity). Sensory evaluation of wine. The impact of various factors on sensory sensitivity of evaluators. Conditions for wine tasting. Scoring systems for sensory evaluation. (allowance 0/1)


Last modification made by Ing. Helena Barošková on 12/01/2016.

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