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The course is aimed at understanding the basic principles of the technology of grape wine and other wines, low-alcoholic and non-alcoholic beverages. Attention is focused on the raw materials, additives, processing methods, laboratory and operational control, food processing machines and equipment and basic legislative requirements. The course is supplemented by excursion and individual student project presentation.
Last update: Jarošová Irena (25.01.2018)
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Course credit requirements: preparation and presentation of a project on a specified topic.
Form of the final examination: oral. Last update: Jarošová Irena (31.01.2018)
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R:Steidl, R.: Sklepní hospodářství, Valtice: Radix, 2002. ISBN 80-903201-0-4. A:Ackrmann, P.: Velký vinařský slovník. Praha: Radix, 2007. ISBN 978-80-86031-70-5. A:Ashurst, R.: Chemistry and Technology of Soft Drinks and Fruit Juices, 2nd Edition, Blackwell Publishing, Hereford. UK, 2005. ISBN 1-4051-2286-2. A:Balík, J.: Vinařství, návody do laboratorních cvičení.Brno: Mendelova zemědělská a lesnická univerzita v Brně 2006. ISBN 80-7157-933-5. A:Boulton,B., Singleton, V. L., Bisson, L. F., Kunkee, R. E.: Principles and practices of wine making. New York: Chapman and Hall, 1996. ISBN 0-412-06411-1. A:Jackisch, P.: Modern Winemaking, Cornell University, USA, 1985., ISBN 0-8014-1455-5. A:Jackson, R. S.: Wine science: principles and applications. London: Elsevier Inc., 2008. ISBN 978-0-12-373646-8. A:Kirk-Othmer: Food and Feed Technology, 2 Volume Set, John Wiley & Sons, Inc., New Jersey, 2008., ISBN: 047017448X.
A:Kraus, V., Kraus, V. ml.: Pěstujeme révu vinnou. Praha: Grada Publishing, 2003. ISBN 80-247-0562-1. A:Reinhard, E., et al.: Vady vína. Valtice: Národní vinařské centrum, 2006. ISBN 80-903201-6-3. A:Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D.: Handbook of Enology. Volume 1: Microbiology of wine and vinifications. England: Chichester, 2000. ISBN 0-471-97362-9. A:Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D.: Handbook of Enology. Volume 2: The chemistry of wine stabilization and treatments. Paris : [s.n.], 1998. ISBN 0-471-97363-7. A:Steen, D. a Ashurst, P.R.: Carbonated Soft Drinks: Formulation and Manufacture, Blackwell Publishing Ltd, 2006. ISBN-13: 978-14051-3435-4, ISBN-10: 1-4051-3435-6. A:Stevenson, T.: Světová encyklopedie vín. Bratislava: Gemini spol s.r.o., 1993. ISBN 80-7161-005-4. A:Šilhánková, L.: Mikrobiologie pro potravináře a biotechnology. Praha: Academia, 2002. ISBN 8-85605-71-6. A:Wintgens, J.N.: Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders, and Researchers, WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Second, Updated Edition 2009 ISBN: 978-3-527-32286-2. A:Zákon 321/2004 Sb. A:Zákon 78/2004 Sb. A:Vyhláška 323/2004 Sb. A:Vyhláška 305_2012_novelizuje 323_2004 Sb. A:Vyhláška 256/2011 Sb. A:Vyhláška 254/2010 Sb. A:Vyhláška 219/2003 Sb. A:Vyhláška 214/2010 Sb. A:NAŘÍZENÍ RADY (ES) č. 1493/1999 A:NAŘÍZENÍ KOMISE (ES) č. 1227/2000 Last update: Jarošová Irena (24.01.2018)
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1. History and modern trends in winemaking. Growing a vine varieties. 2. Ampelography, phenological characteristics of the annual cycle of the vine. 3. Biochemistry grapes ripening. 4. Wine varieties and characteristics. 5. Production of vine 6. Fundamentals of wine legislation - Wine Act, Food Code, integrated production, genetically modified organiss (GMO), raw materials, HACCP. 7. The chemical composition of grapes. Reception and quality control of grapes. Must preparation - evaluation, crushing, pressing and must adjustments. Production facilities. 8. Wine microorganisms. Active Dry Wine Yeast. Theory and practice of wine fermentation. Biochemical changes during ripening and wine fermentation. Formation of bouquet components. 9. Wine treatment technology - filtration, stabilization, bottling. 10. Technology of white wines. 11. Technology of red wines and sparkling wines. Wine aging in barriques. Types of wine - the characteristics and composition. Quality control in the winery 12. Technology of special wines. Wine aging in barriques. Types of wine - the characteristics and composition. Quality control in the winery 13. Senzoric analysis of wine. Production of low-alcoholic beverages - technology, dealcoholisation. 14. Students project presentation. Last update: Jarošová Irena (24.01.2018)
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www.szpi.gov.cz www.vscht.cz/main/soucasti/fakulty/fpbt/ostatni/miniatlas/mikr.htm https://e-learning.vscht.cz/ Last update: Jarošová Irena (25.01.2018)
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Students will be able to: Qualitatively evaluate the suitability of raw materials. Know the basic technology of grape wines and other low-alcoholic and non-alcoholic beverages. Analyze samples of raw materials, intermediates and final products of beverage industry. Understand the key legislative regulations - categorization of beverages. Last update: Jarošová Irena (25.01.2018)
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Biochemistry I Last update: Jarošová Irena (24.01.2018)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0.5 | 15 | ||
| Účast v laboratořích (na exkurzi nebo praxi) | 0.7 | 20 | ||
| Obhajoba individuálního projektu | 0.4 | 10 | ||
| Účast na přednáškách | 1 | 28 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 15 | ||
| Práce na individuálním projektu | 0.7 | 20 | ||
| Příprava na zkoušku a její absolvování | 1.1 | 32 | ||
| 5 / 5 | 140 / 140 | |||
| Coursework assessment | |
| Form | Significance |
| Regular attendance | 10 |
| Report from individual projects | 10 |
| Defense of an individual project | 25 |
| Oral examination | 55 |