Study programmes / C-HE Horticultural Engineering / Biochemistry in Oenology
Course code:BCHV
Course title in language of instruction:Biochemie ve vinařství
Course title in Czech:Biochemie ve vinařství
Course title in English:Biochemistry in Oenology
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master; master continuing
Semester:WS 2018/2019 - FH
Name of lecturer:Ing. Michal Kumšta (examiner, instructor, lecturer, supervisor)
Prerequisites:none
 
Aims of the course:Students are introduced to the basic biochemical processes of the ongoing nature of wine making, such as alcoholic fermentation and malo-lactic fermentation. Other content is the biochemical nature of the major diseases of wine.
Course contents:
1.Systematics of yeast (allowance 2/0)
2.The main products of alcoholic fermentation (allowance 2/0)
 
a.Glycolysis

3.By-products of alcohol fermentation (allowance 2/0)
 
a.Krebs cycle
b.Reaction activated acetaldehyde

4.Biological requirements of yeast (allowance 2/0)
5.Fermentation problems (allowance 2/0)
6.Systematics of lactic acid bacteria (allowance 2/0)
7.Metabolism of lactic acid bacteria (allowance 2/0)
8.Malo-lactic fermentation (allowance 2/0)
9.Secondary metabolism of lactic acid bacteria (allowance 2/0)
10.Biological needs of lactic acid bacteria (allowance 2/0)
11.Lactic acid bacteria causing the diseases of wines (allowance 2/0)
12.Acetic bacteria (allowance 2/0)

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

Specific competences:
 
-Ability to operate in the microbiological control of wine
-Basic knowledge of organic chemistry and biochemistry
-Knowledge of principles of fermentative technology.
-Skills associated with the use and processing of information

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 methodDaily attendance
Direct teaching
     lecture28 h
     consultation28 h
Self-study
     preparation for exam56 h
Total112 h

Basic reading list
Recommended reading list
  • MINÁRIK, E. -- NAVARA, A. Chémia a mikrobiológia vína. 1st ed. Bratislava: Príroda, 1986. 547 p.