Study programmes / C-HE Horticultural Engineering / Sensory Analysis of Wine II
Course code:SAV2
Course title in language of instruction:Senzorická analýza vína II
Course title in Czech:Senzorická analýza vína II
Course title in English:Sensory Analysis of Wine II
Mode of completion and number of credits:Exam (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 0/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor; master continuing
Semester:SS 2017/2018 - FH
Name of lecturer:doc. Ing. Mojmír Baroň, Ph.D. (instructor, supervisor)
Ing. Petra Mateiciucová, Ph.D., DiS. (examiner, instructor)
Ing. Jaromír Veverka, Ph.D. (examiner, instructor)
Prerequisites:Biochemistry in Oenology
 
Aims of the course:Basic tastes, their preparation (solution) and identification of ISO 8587, characteristics of sensory characteristics of varietal wines, sensory assessment of defects, deficiencies and diseases of wine. Preparation tasting, wine, gastronomy.
Students after completion of this course (Sensors 1 and 2) should be able to perform sensory tests according to the current ISO 8587, which are required for the Ministry of Agriculture for the evaluation of wine.
Course contents:
1.characteristics of the sensory characteristics of varietal wines (allowance 0/8)
2.Sensory assessment of defects, diseases and deficiencies wines (allowance 0/8)
3.Preparation tasting (allowance 0/4)
4.Sensory evaluation of wines (allowance 0/8)

Learning outcomes and competences:
Generic competences:
 
-ability to comment on performance of others and to self-reflect
-ability to make decisions
-professional knowledge
-work in team

Specific competences:
 
-Ability to work independently
-Awareness of the concept of quality
-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:Evaluation of participation in seminars
Praktical exam (80 points).
Oral exam (20 points).
The course is finished with receiving min. 60 points (min. 48 pract. exam and min. 12 points from oral exam)
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     practice28 h
     laboratory work10 h
     professional educational excursion10 h
     consultation3 h
Self-study
     preparation for exam16 h
     preparation for regular assessment7 h
     preparation for regular testing10 h
Total84 h

Basic reading list
  • Col. Handbook of enology. 2nd ed. Chichester: John Wiley & Sons, 2005. 497 p. ISBN 0-470-01034-7.
  • Essential winetasting. London: Mitchell Beazley, 2005. 192 p. ISBN 1-84533-020-X.
  • JACKSON, R S. Wine tasting: a professional handbook. 2nd ed. Burlington: Academic Press, 487 p. Food science and technology international series. ISBN 978-0-12-374181-3.
  • BAROŇ, M. Choroby a vady vína .  [online]. 2014. URL: https://mendelu.sharepoint.com/zf/e-opory/ZI/CHVV/_layouts/15/start.aspx#/SitePages/DomovskaStranka.aspx.
  • EDER, R. et al. Vady vína. 1st ed. Valtice: Národní vinařské centrum, 2006. 263 p. ISBN 80-903201-6-3.