Wine technology (159812)
Course coordinator
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
- Graduate studies / MS Courses taught in English (Elective course, 1 semester, 1 year)
ECTS: 3.00
E-learning: L1
Teaching hours: 30
Lectures: 20
Practicum: 10
Lecturer
Associate teacher for exercises
- Assoc. Prof. Marin Mihaljević Žulj, PhD
- Assoc. 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%
General competencies
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
- Lectures
- Practicum
- Field work
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
- Biological de-acidification of wines
- Malolactic fermentation
- The use of enzymes in winemaking
- Extraction methods and their influence on wine quality
- Carbon maceration
- Maceration of the grapes
- Sur lie technology
- The technological possibilities of correction of the chemical composition of must and wine
- Inert gases in winemaking
- Barrique in winemaking
- Chemical and physical methods of checking the stability of wine
- Nephelometry
- Flotation, micro oxidation
- Filtration of wine
- Stabilization of wines
Obligatory literature
- Lectures and PowerPoint presentation ( Merlin e-learning)
- Margalit, Y. (2004). Concepts in wine technology, The wine app.guild, San Francisco
- Jackson, R (2000) „Wine science“, Academic press, San Francisco
Recommended literature
- Riberau-Gayon, P., D., Dubourdieu, B., Doneche, A., Lonvaud (2006): Handbook of enology-The microbiology of Wine and Vinification, Volume 1, Paris
- 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