Study programmes / B-HE Horticultural Engineering / Training of Viticulture p/t
Course code:KVIP
Course title in language of instruction:K-Vinařské praktikum
Course title in Czech:K-Vinařské praktikum
Course title in English:Training of Viticulture p/t
Mode of completion and number of credits:Fulfillment of requirements (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 0/10
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor; master continuing
Semester:SS 2020/2021 - FH
Name of lecturer:doc. Ing. Mojmír Baroň, Ph.D. (examiner, lecturer)
Ing. Michal Kumšta (examiner, lecturer)
Ing. Kamil Prokeš, Ph.D. (supervisor)
Ing. Radek Sotolář, Ph.D. (examiner, instructor, lecturer, tutor)
Prerequisites:none
 
Aims of the course:Incorporating practical úloch of wineries in the system of teaching.
practical problems:
- Processing of grapes
- pressing
- Handling of grape must
- Fermentation technology
- clarification and decanting of wine
- Handling of wine
- Filtration
- bottling
Processing essay of practical tasks danny wineries.
Course contents:
1.- Processing of grapes
- pressing
- Handling of grape must
- Fermentation technology
- clarification and decanting of wine
- Handling of wine
- Filtration
- bottling
Processing essay of practical tasks danny wineries.
(allowance 0/10)

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 apply knowledge in practice
-Ability to work independently
-Awareness of the concept of quality
-Higher professional knowledge.

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:Completion of a course is semestral work and successfully written test (60% of the total mark).
 
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     practice10 h
     seminar10 h
     practical training8 h
Self-study
     preparation for exam40 h
     preparation for regular assessment8 h
     preparation for regular testing8 h
Total84 h

Basic reading list
  • STEIDL, R. et al. Sklepní hospodářství. 1st ed. Valtice: Národní salon vín, 2002. 307 p. ISBN 80-903201-0-4.
  • FARKAŠ, J. Technologie a biochemie vín. Praha: SNTL , 1980.
  • ŠIPICKÝ, M. -- ŠUBÍK, J. Genetika kvasiniek. 1st ed. Bratislava: Veda, 1992. 315 p. ISBN 80-224-0396-2.
  • MINÁRIK, E. -- NAVARA, A. Chémia a mikrobiológia vína. 1st ed. Bratislava: Príroda, 1986. 547 p.
  • VOLDŘICH, R. Technologie šumivých vín. 1st ed. Praha: SNTL, 1984. 238 p.