Study programmes / B-HE Horticultural Engineering / Technics for Viticuture p/t
Course code:KTPV
Course title in language of instruction:K-Technika pro vinařství
Course title in Czech:K-Technika pro vinařství
Course title in English:Technics for Viticuture 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, 20/0
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor
Semester:WS 2020/2021 - FH
Name of lecturer:prof. Ing. Patrik Burg, Ph.D. (examiner, instructor, lecturer, supervisor, tutor)
Aims of the course:To acquaint students with the principles of operation of machinery and equipment used in processing the grapes and making wine. Teaching based knowledge of technology and growing demands for machinery and equipment for various manufacturing operations, making it possible to create conditions for the selection of equipment and their arrangement in the production line.
Course contents:
1.Mechanization equipment for the transportation of grapes and grape processing (allowance 2/0)
a.Mechanization equipment for the transportation of harvested products (container, harvesting tubs)
b.Receipt of grapes
c.Crushing of grapes
d.Stemming of grapes
e.Pressing of grapes

2.Machines for the handling of cider and wine (allowance 4/0)
a.Transport in the plant
c.Machine tools for filtering and centrifugation (flow filtration, absorption and adsorption filtration, membrane filtration, centrifugal filtration)
d.Equipment for Fermentation (wine vessel, equipment for the production of red wine, the specifics of the production of sparkling wine)

3.Machines in the bottling lines (allowance 2/0)
a.Washing the bottles
b.Machines for filling and sealing bottles
c.Adjustment of bottles
d.Transport and handling, packing

4.Machine to adjust the temperature and ventilation of storage area (allowance 2/0)
a.Cooling equipment
b.Ventilation of storage space
c.Air conditioners

5.Other machinery and equipment used in winemaking (allowance 1/0)
a.Processing of pomace
b.Pressing room, engineering requirements, equipment
c.Cellars engineering requirements, equipment

6.Designing production lines in the wine operations (allowance 1/0)
a.The general procedure for the design lines
b.Definition of the final product
c.Determine the volume of produced quantities
d.Identification of priorities for processed products
e.Analysis of the determination of the performance required lines, a key article of the other articles

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-general knowledge
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
-Ability to apply knowledge in practice
-Ability to choose the machine and assembly production lines in the winery
-Ability to work independently
-Awareness of the concept of quality
-Communication skills and presentation
-Exploitation and processing of technical information
-Higher professional knowledge.
-Knowledge of principles of fermentation technology.

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:80% participation in block lectures
Submission of a seminar work during the semester
The course is finished with credit test (maximum points for test 20, for credit is necessary to have min. 16 points).
Final examination (1 hour, written part -- 60 % of the total mark, oral part 40 % of the total mark)
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     lecture12 h
     preparation for exam70 h
     preparation for regular assessment28 h
     preparation for regular testing20 h
     elaboration of reports10 h
Total140 h

Basic reading list
  • BURG, P. -- ZEMÁNEK, P. Stroje a zařízení pro vinařství. 1st ed. Olomouc: Agriprint, 2014. 254 p. ISBN 978-80-87091-49-4.
  • BURG, P. -- ZEMÁNEK, P. Technika pro vinařství: technické výpočty. 1st ed. Brno: Mendelova univerzita v Brně, 2015. 62 p. ISBN 978-80-7509-190-1.
  • BURG, P. -- ZEMÁNEK, P. Technika pro vinařství. 1st ed. Olomouc: Agriprint s.r.o., 2017. 207 p. ISBN 978-80-87091-71-5.
  • Moderne Kellertechnik: neue und bewährte Verfahren. Stuttgart: Ulmer, 2013. 220 p. Rebe & Wein. ISBN 978-3-8001-5681-8.