Course syllabus Z15-0110-B - Oenology (FZKI - WS 2017/2018)

     Information sheet          Detailed content          Timetable          ECTS syllabus          

     Slovak          English          

University: Slovak University of Agriculture in Nitra
Faculty:
Faculty of Horticulture and Landscape Engineering
Course unit code:
Z15-0110-B
Course unit title:
Oenology
Level of study:
1.
Course supervisor:
Ing. Eduard Pintér, PhD.
Supervising department: Department of Fruit Growing, Viticulture and Enology (FZKI)
Semester: Horticulture - bachelor (required), 5. semester
Horticulture - bachelor (required), 5. semester
Teaching hours per week:
2/2 (hours of lectures per week / hours of seminars per week)
Planned learning activities and teaching methods :
Lectures 26 lessons
Seminars 26 lessons
Excursions, Field practices 4 lessons
Individual work 100 lessons
Mode of delivery (face-to-face, distance learning):
full-time, attendance method, part-time, attendance method
Mode of completion and ECTS credits allocated:
Exam (6 credits)
Prerequisites for registration:
none
 
Assesment methods :
Written partial exam (test).
For grade A it is necessary to gain at least 93 points, for grade B at least 86 points, for grade C at least 79 points, for grade D at least 72 points, and for grade E at least 64 points. Student obtains credits if an evaluation is from A to E.
 
Objectives and learning outcomes of the course unit:
Gaining knowledge of grape processing technology to must and wine, theoretical fundamentals of must quality assessment to design its treatment prior fermentation. Gaining knowledge about fermentation including controlled one, wine treatment methods, regulation of wine maturation and ageing.
Learning outcomes - graduate of the subject is able to manage production technology of white, rose and red wines, is able to select the right technological process from processing of grape to wine bottling.
 
Course contents:
The economic importance of wine production. Basic winemaking terminology. Classification of viniculture products according to viniculture legislation. Allowed adjuvant and additive agents, technological processes for the production of wine, permitted limits of substances in wine. Production facilities and equipment for grapes processing, must fermentation, treatment and storage of wine. Treatment of must before fermentation. Spontaneous and controlled alcoholic fermentation and its products. The biochemical and physicochemical processes affecting the maturation of wine. Clarification and stabilization of wine. Application of fine and stabilizing agents. Filtration of wine. Hygiene of facilities and equipment in the winery. Utilization of by-products and waste materials.
 
Recommended or required reading:
Recommended:
AILER, Š. Vinárstvo & somelierstvo. 1. vyd. Olomouc : Agriprint, 2016. 197 s. ISBN 978-80-87091-63-0.
Hronský, Š. - Benkovič, M.: Návody na laboratórne cvičenia z predmetu Špeciálne vinárstvo. Nitra: SPU, 2004.
Hronský, Š. - Pintér, E. Vinárstvo. 1. prepracované vydanie. Nitra: SPU.
Kováč, J. a kol.: Spracovanie hrozna. Bratislava: Príroda, 1990. 404 s. ISBN 80-07-00313-4

 
Language of instruction:
Slovak, English
Evaluation of course unit:
Assessed students in total: 153

A
B
C
D
E
FX
29,4 %
11,8 %
12,4 %17,0 %
26,8 %
2,6 %
Name of lecturer(s):
doc. Ing. Slavko Bernáth, PhD. (instructor, lecturer)
Ing. Eduard Pintér, PhD. (examiner, instructor, lecturer, person responsible for course)
 
Supervisor signature and last modification:
2. 3. 2018


Last modification made by Ing. Helena Barošková on 03/02/2018.

Type of output: