Study programmes / C-HE Horticultural Engineering / Sensory Analysis of Wine II p/t
Course code:KSAV2
Course title in language of instruction:K-Senzorická analýza vína II
Course title in Czech:K-Senzorická analýza vína II
Course title in English:Sensory Analysis of Wine II p/t
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 6/6
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor; master continuing
Semester:WS 2018/2019 - FH
Name of lecturer:doc. Ing. Mojmír Baroň, Ph.D. (instructor, supervisor)
Ing. Petra Mateiciucová, Ph.D., DiS. (instructor, lecturer)
Ing. Jaromír Veverka, Ph.D. (examiner, instructor, lecturer)
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:
1.1. characteristic sensory properties of varietal wines (grant 2/2)
2. assessment of sensory defects, diseases and deficiencies wines (allowance 0/2)
3. Preparation of tasting (allowance 0/2)
4. Sensory evaluation of wines (grant 4/0)
(allowance 0/0)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to make decisions
-ability to work independently
-capacity to adapt to new situations
-capacity to learn
-general knowledge
-professional knowledge
-quality concept awareness

Specific competences:
-Knowledge of grapevine varieties
-Knowledge of main organoleptic defects
-Knowledge of principles of fermentative technology.
-Knowledge of winetasting basics

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 methodCombined form
Direct teaching
     lecture6 h
     practice6 h
     preparation for exam80 h
     preparation for regular testing48 h
Total140 h

Basic reading list
  • JACKSON, R S. Wine tasting: a professional handbook. San Diego: Academic Press, 295 p. ISBN 0-12-379076-X.
  • 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.