Information sheet Detailed content Timetable ECTS syllabus Slovak English
Course syllabus Z15-0110-B - Oenology (FZKI - WS 2017/2018)
|University:||Slovak University of Agriculture in Nitra|
|Faculty of Horticulture and Landscape Engineering|
|Course unit code:|
|Course unit title:|
|Level of study:|
|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:
|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.
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:
Language of instruction:
|Evaluation of course unit:|
Assessed students in total: 153
Name of lecturer(s):
|Supervisor signature and last modification:|
2. 3. 2018
Last modification made by Ing. Helena Barošková on 03/02/2018.