Study programmes / B-HE Horticultural Engineering / Chemistry and Biochemistry for Winemakers p/t
Course code:KVCHB
Course title in language of instruction:K-Vinařská chemie a biochemie
Course title in Czech:K-Vinařská chemie a biochemie
Course title in English:Chemistry and Biochemistry for Winemakers p/t
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 12/0
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor
Semester:SS 2020/2021 - FH
Name of lecturer:doc. Ing. Mojmír Baroň, Ph.D. (lecturer)
Ing. Michal Kumšta (examiner, lecturer, supervisor)
Ing. Petra Mateiciucová, Ph.D., DiS. (lecturer)
Prerequisites:none
 
Aims of the course:Familiarization with different groups of chemicals in wine, their influence on organoleptic characteristics and their changes during vinification.
Possibilities of influencing the ratio of individual components and the impact of these changes on the organoleptic characteristics.
Course contents:
1.Organic acid in grapes (allowance 1/0)
2.Organic acids formed by microorganisms (allowance 1/0)
3.Alcohols and polyols (allowance 1/0)
4.Extract and minerals (allowance 1/0)
5.Monosaccharides and polysaccharides (allowance 1/0)
6.Nitrogen compounds (allowance 1/0)
7.Sensory major volatile substances from grapes (allowance 1/0)
 
a.Terpens
b.Norisoprenoids
c.Lipid oxidation products
d."Foxy"

8.Sensory major volatile substances of Sauvignon (allowance 1/0)
 
a.Pyrazins
b.Fragrant thiols

9.Buketní substance consisting of yeast and wine aging (allowance 1/0)
 
a.Higher alcohols
b.Fatty acids
c.Esters

10.Low molecular weight phenolic compounds (flavonoids, phenolic acids, colour dyes) (allowance 1/0)
 
a.Hydroxycinnamic acids
b.Stillbens
c.Flavonoids

11.High molecular weight phenolics and their mutual reaction (allowance 1/0)
 
a.Anthocyanins
b.Condensed tannins

12.Chemical nature of certain diseases and disorders of wine (allowance 1/0)

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
-Knowledge of grapevine varieties
-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:Oral exam (100 points max)
Successful completion of the course requires a minimum of 60 points achieved.
 
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     lecture12 h
Self-study
     preparation for exam100 h
Total112 h

Basic reading list
  • 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: http://dx.doi.org/10.1002/0470010398.
  • Wine chemistry and biochemistry. 1st ed. New York: Springer, 2008. 735 p. ISBN 978-0-387-74116-1.
  • FARKAŠ, J. Biotechnológia vína. 2nd ed. Bratislava: Alfa, 1983. 978 p. Edícia potrvinárskej literatúry.