Study programme

Wine technology (159812)

ECTS 3.00
E-learning R1
Teaching hours 30
Lectures 20
Practicum 10
Lecturer
Prof. Ana Jeromel, PhD
Associate teacher for exercises
Assist. Prof. Marin Mihaljević Žulj, PhD
Assist. Prof. Ana Marija Jagatić Korenika, PhD
Ivana Puhelek, PhD
Grading
Sufficient (2) 60-69 %
Good (3) 70-79 %
Very good (4) 80-89 %
Excellent (5) >90%

Course coordinator

Prof. Ana Jeromel, PhD
Prof. Ana Jeromel, PhD

Course description

The module Wine Technology will provide students with modern knowledges relating to the technology of the production of white and red wines, with detailed description of all operations from the moment of grapes harvesting to wine bottling. Besides acquiring theoretical knowledge, students will take an active part in field work to get familiar with the operation of the machinery for harvesting, decanting, filtering and bottling of wines, and through the application of clarifiers and finishing procedures they will master the basics of chemical and physical analyses for checking wine stability.

Type of course

General competences

The course enables the understanding of the various technological processes applicable to wine production and the possibilite to solve the accurate problem by making independent conclusions based on acquired theoretical and practical knowledge.

Types of instruction

  • Field work
  • Lectures
  • Practicum

Learning outcomes

Learning outcome Evaluation methods
To plan and analyze the entire technological production process, depending on the cultivar and the type of wine to be prepared Oral or written exam
To identify the reasons for the application of enological substances permitted in the process of wine Oral or written exam
To recommend and explain the technology of white, pink and red wines production, depending on the conditions of production and the specifics of the production year Oral or written exam
Select and present the appropriate technological process of finishing wine before bottling, depending on its chemical composition and organoleptic properties Oral or written exam

Working methods

Teachers' obligations

Participation in all the forms of teaching as lectures and consultation; helping in writing graduate works, provide teaching materials and assure active communication with the student throughout the semester

Students' obligations

Regular attendance and active participation in lectures and exercises

Methods of grading

Evaluation elements Maximum points or Share in evaluation Grade rating scale Grade Direct teaching hours Total number of average student workload ECTS
Final exam 100 % 0-59%
60-69 %
70-79 %
80-89 %
90-100 %
Insufficient (1)
Sufficient (2)
Good (3)
Very good (4)
Excellent (5)
2 30 1
Total 100 % 30 1 3

Weekly class schedule

  1. Biological de-acidification of wines
  2. Malolactic fermentation
  3. The use of enzymes in winemaking
  4. Extraction methods and their influence on wine quality
  5. Carbon maceration
  6. Maceration of the grapes
  7. Sur lie technology
  8. The technological possibilities of correction of the chemical composition of must and wine
  9. Inert gases in winemaking
  10. Barrique in winemaking
  11. Chemical and physical methods of checking the stability of wine
  12. Nephelometry
  13. Flotation, micro oxidation
  14. Filtration of wine
  15. Stabilization of wines

Obligatory literature

  1. Lectures and PowerPoint presentation ( Merlin e-learning)
  2. Margalit, Y. (2004). Concepts in wine technology, The wine app.guild, San Francisco
  3. Jackson, R (2000) „Wine science“, Academic press, San Francisco

Recommended literature

  1. Riberau-Gayon, P., D., Dubourdieu, B., Doneche, A., Lonvaud (2006): Handbook of enology-The microbiology of Wine and Vinification, Volume 1, Paris
  2. Riberau-Gayon, P., D., Dubourdieu, B., Doneche, A., Lonvaud (2006): Handbook of enology-The Chemistry of Wine, Stabilization and Treatments, second edition Volume 2, Paris