Study programmes / C-HE Horticultural Engineering / Biochemistry in Oenology
Course code:KBCHV
Course title in language of instruction:Biochemie ve vinařství
Course title in Czech:K-Biochemie ve vinařství
Course title in English:Biochemistry in Oenology
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 18/0
(part-time, lectures per period / seminars per period)
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)
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
     lecture20 h
     seminar20 h
     consultation0 h
Self-study
     preparation for exam100 h
Total140 h

Basic reading list
  • 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: http://dx.doi.org/10.1002/0470010363.
  • Wine chemistry and biochemistry. 1st ed. New York: Springer, 2008. 735 p. ISBN 978-0-387-74116-1.
Recommended reading list