Study programmes / B-HE Horticultural Engineering / Enology p/t
Course code:KENO
Course title in language of instruction:K-Enologie
Course title in Czech:K-Enologie
Course title in English:Enology p/t
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 14/7
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor
Semester:SS 2019/2020 - FH
Name of lecturer:doc. Ing. Mojmír Baroň, Ph.D. (instructor, supervisor)
Ing. Michal Kumšta (examiner, instructor, lecturer)
Ing. Petra Mateiciucová, Ph.D., DiS. (instructor)
Aims of the course:Students will establish the Vinařství I.
They acquainted with the stabilization, training wine. The findings will be positioned so that the listener was able to produce not only wine but also to detect defects, disease, cataracts, and possibly identify them to prevent them.
Course contents:
1.Wine as a colloidal system (allowance 1/0)
2.Wine turbidity (allowance 2/1)
3.Clarification of wine (allowance 2/1)
4.Filtration of wine (allowance 2/1)
5.The stabilization of wine (allowance 2/1)
6.Aging of wine (allowance 1/0)
7.Redox processes in wine (allowance 2/1)
8.Diseases, defects, deficiencies of wines (allowance 2/2)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to solve problems
-capacity to learn
-professional knowledge
-quality concept awareness

Specific competences:
-Basic knowledge of organic chemistry and biochemistry
-Knowledge of grapevine varieties
-Knowledge of principles of fermentative technology.
-Skills in laboratory experiments and assaying.

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Oral exam (100 points max)
The course is finished with oral exam (min. 60 points)
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     lecture14 h
     laboratory work7 h
     preparation for exam112 h
     elaboration of reports7 h
Total140 h

Basic reading list
  • STEIDL, R. et al. Sklepní hospodářství. 1st ed. Valtice: Národní salon vín, 2002. 307 p. ISBN 80-903201-0-4.
  • RIBÉREAU-GAYON, P. -- BRANCO, J M. Handbook of enology. : The microbiology of wine and vinifications. volume 1.  Chichester, West Sussex, England. 2006. ISBN 97804700103651, 97804700103411. URL:
  • BRANCO, J M. -- RIBÉREAU-GAYON, P. Handbook of enology. : The chemistry of wine stabilization and treatments. volume 2.  Chichester, West Sussex, England. 2006. ISBN 97804700103962, 97804700103722. URL:
  • RIBÉREAU-GAYON, P. -- MAUJEAN, A. -- GLORIES, Y. Handbook of Enology, Volume 2. West Sussex, England: John Wiley and Sons, Ltd, 2006. 429 p. ISBN 0-470-01037-1.
  • CLARKE, R J. -- BAKKER, J. Wine flavour chemistry. 1st ed. Ames, IA: Blackwell Publishing, 2004. 324 p. ISBN 1-405-10530-5.
  • Wine flavour chemistry. 2nd ed. Oxford: Wiley Blackwell, 2012. 418 p. ISBN 978-1-4443-3042-7.
  • Wine chemistry and biochemistry. 1st ed. New York: Springer, 2008. 735 p. ISBN 978-0-387-74116-1.
  • BAROŇ, M. Choroby a vady vína .  [online]. 2014. URL:
  • EDER, R. et al. Vady vína. 1st ed. Valtice: Národní vinařské centrum, 2006. 263 p. ISBN 80-903201-6-3.