Study programmes / C-HE Horticultural Engineering / International Viticulture and Viniculture p/t
Course code:KMVV
Course title in language of instruction:K-Mezinárodní vinohradnictví a vinařství
Course title in Czech:K-Mezinárodní vinohradnictví a vinařství
Course title in English:International Viticulture and Viniculture 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, 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:doc. Ing. Mojmír Baroň, Ph.D. (examiner, lecturer)
Ing. Barbora Juricová (examiner, lecturer)
Ing. Michal Kumšta (examiner, lecturer)
Ing. Petra Mateiciucová, Ph.D., DiS. (examiner, lecturer)
Ing. Radek Sotolář, Ph.D. (supervisor)
Aims of the course:To acquaint students with major areas of vineyards, and distinctive wines of the area.
Course contents:
1.France (allowance 6/0)
a.Areas of Pinot
c.Other significant areas

2.Germany (allowance 6/0)
c.Other areas

3.Central Europe (allowance 6/0)

4.Mediterranean (allowance 6/0)
a.Spain, Portugal
c.Balkans and Greece
d.Other Countries

5.New World (allowance 6/0)
a.North America
b.South America
c.South Africa
d.Australia and New Zealand

6.Countries of the former Soviet Union (allowance 6/0)
a.Georgia, Armenia
b.Central Asia

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-ability to understand foreign cultures and customes
-ability to work in international context
-ability to work independently
-capacity to learn
-general knowledge
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
-Knowledge of grapevine varieties
-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 methodCombined form
Direct teaching
     lecture80 h
     practice60 h
     seminar0 h
     consultation0 h
     preparation for exam0 h
Total140 h

Basic reading list
  • STEVENSON, T. Světová encyklopedie vín: Unikátní průvodce víny celého světa. 1st ed. Bratislava: Gemini, 1993. 483 p. ISBN 80-7161-005-4.
  • Col. Vína celého světa: [oblasti, vína, vinaři]. 1st ed. Praha: Slovart, 2006. 688 p. ISBN 80-7209-853-5.
Recommended reading list
  • FANET, J. -- BRUTTON, F. Great wine terroirs. Berkeley: University of California Press, 2004. 239 p. ISBN 0-520-23858-3.
  • The geography of wine: how landscapes, cultures, terroir, and the weather make a good drop. New York: Plume, 289 p. ISBN 978-0-452-28890-4.