Study programmes / B-HE Horticultural Engineering / Oenology III p/t
Course code:KTSV
Course title in language of instruction:K-Technologie speciálních vín
Course title in Czech:K-Technologie speciálních vín
Course title in English:Oenology III p/t
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 17/8
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor; master continuing
Semester:WS 2020/2021 - FH
Name of lecturer:doc. Ing. Mojmír Baroň, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Michal Kumšta (examiner, instructor, lecturer)
Ing. Petra Mateiciucová, Ph.D., DiS. (instructor, lecturer)
Prerequisites:Enology p/t
 
Aims of the course:To acquaint students with the world's wine growing, and production of special wines. Determination of additives and health-beneficial compounds in wine.
Course contents:
1.Production of sparkling wines and champagnes with us;
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 2/1)
2.Champagne Wine Production (allowance 2/1)
3.Hungarian and Slovak Tokaj wine (allowance 2/1)
4.Spain, the production of Sherry, Malaga, Portuguese wine, Port, Madeira;
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 2/1)
5.Aromatic wine, Vermouth, kosher and sacramental (allowance 2/1)
6.German wine, the area Rhine, Moselle (allowance 2/1)
7.France Winery (allowance 2/1)
8.Characteristics of Czech wine regions (allowance 2/0)
9.California, New Zealand, South Africa (allowance 2/1)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to apply knowledge
-ability to solve problems
-capacity to learn
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
 
-Ability to work with a professional text
-Basic knowledge of organic chemistry and biochemistry
-Characteristic regions of the world and their technology
-Knowledge of principles of fermentative 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: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
     lecture17 h
     seminar8 h
     professional educational excursion6 h
     consultation17 h
Self-study
     preparation for exam80 h
     elaboration of reports40 h
Total168 h

Basic reading list
  • STÁVEK, J. Portské a ostatní fortifikovaná vína. Praha: Radix, 2005. 137 p. ISBN 80-86031-61-6.
  • Wine flavour chemistry. 2nd ed. Oxford: Wiley Blackwell, 2012. 418 p. ISBN 978-1-4443-3042-7.
  • NÁDENÍČKOVÁ, B. Technologie speciálních vín. 1st ed. Brno: Mendelova univerzita v Brně, 2014. 87 p. ISBN 978-80-7509-019-5.