Study programmes / B-HE Horticultural Engineering / Wine Basics p/t
Course code:KZVI
Course title in language of instruction:K-Základy vinařství
Course title in Czech:K-Základy vinařství
Course title in English:Wine Basics 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, 18/9
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor
Semester:WS 2019/2020 - FH
Name of lecturer:doc. Ing. Mojmír Baroň, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Michal Kumšta (instructor, lecturer)
Aims of the course:To acquaint students with the history of winemaking, varieties in the CR and the traditional wine countries. Further explanation of basic manufacturing processes, fining, and stabilization of wine on the biochemical and technological basis. Acquisition of wine terms, devices and products using in the wine production.
Course contents:
1.1. The historical roots of winemaking in this country and around the world (dotace 2/0)
2. Varieties in the Republic, the world's varieties (dotace 2/0)
3. Composition and ripening of grapes (dotace 2/4)
4. Transport and processing of grapes (dotace 2/0)
5. Pre-fermentation adjustments (dotace 2/4)
6. Biochemistry of alcoholic fermentation (dotace 4/4)
7. Metabolism of yeast (dotace 3/2)
8. Malolactic fermentation (dotace 2/2)
9. Sulphur dioxide (dotace 2/4)
10. Training, fining and finishing of wine (dotace 2/2)
11. Production of white wine (dotace 2/4)
12. Methods of red wines production (dotace 3/2)
(allowance 26/26)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to comment on performance of others and to self-reflect
-ability to organize and plan ahead
-ability to speak and write in mother tongue
-basic computing skills
-capacity to learn
-communication in second language
-general knowledge
-professional knowledge
-quality concept awareness
-skilled at utilizing and processing information

Specific competences:
-Awareness of the concept of quality
-Basic general knowledge
-Exploitation and processing of technical information
-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
     lecture18 h
     practice9 h
     preparation for exam100 h
     writing of seminar paper41 h
Total168 h

Basic reading list
  • STEIDL, R. Sklepní hospodářství. Valtice: Národní salon vín, 2002. ISBN 80-903201-0-4.
  • SOCHOR, J. Vinařství - Podpořeno projektem OPVK CZ.1.07/2.2.00/28.0220 .  [online]. 2014. URL:
  • 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:
  • 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.