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Lecturer(s)
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Ondrášová Monika, Mgr. Ph.D.
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Course content
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1. The term "wine in gastronomy" scientific, health, application principles. 2. Composition of wine and management of its use in gastronomic systems. 3. Biologically active substances, antioxidant capacity. 4. Organic acids, their bonds and determination. 5. Protein content, their influence and efficiency. 6. Possibilities of determining the values of interest of wine and technological procedure for its transport. 7. Complementary preparations for white wines, their evaluation. 8. Complementary preparations for red and rosé wines and their evaluation. 9. Enzymes in wines and other grape drinks. 10. Tannins in wines and other grape drinks. 11. Flotation and flotation preparations. 12. Deficiencies, defects and "diseases" of wine. 13. Sparkling, aromatized and fortified wines in gastronomy. 14. Wines of specific world regions in gastronomy.
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Learning activities and teaching methods
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- Participation in classes
- 28 hours per semester
- Home preparation for classes
- 15 hours per semester
- Preparation for course credit
- 10 hours per semester
- Term paper
- 7 hours per semester
- Preparation for course credit
- 15 hours per semester
- Home preparation for classes
- 30 hours per semester
- Term paper
- 7 hours per semester
- Participation in classes
- 8 hours per semester
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| learning outcomes |
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| Knowledge |
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| expalin the word enogastronomy |
| expalin the word enogastronomy |
| characterize chemical composition of wine |
| characterize chemical composition of wine |
| list the types of wine |
| list the types of wine |
| describe the health effects of wine |
| describe the health effects of wine |
| list the types of glasses for serving of wine |
| list the types of glasses for serving of wine |
| Skills |
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| suggest examples of food and wine pairings |
| suggest examples of food and wine pairings |
| suggest a suitable type of glass for serving of wine |
| suggest a suitable type of glass for serving of wine |
| create a procedure for opening wines |
| create a procedure for opening wines |
| suggest tools for serving of wine |
| suggest tools for serving of wine |
| suggest storage options for wine bottles |
| suggest storage options for wine bottles |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Analysis of seminar paper |
| Analysis of seminar paper |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Balík, J., Stávek, J. Vinařská technologie. Národní vinařské centrum: Valtice, 2017. ISBN 978-80-87498-77-4.
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Fic, V., a kol. VÍNO - Analýza - technologie - gastronomie. 2 THETA: Český Těšín, 2015. ISBN 978-80-86380-77-3.
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Fic, V., a kol. VÍNO - Sborník aplikačních postupů. 2 THETA: Český Těšín, 2014. ISBN 978-80-86380-71-1.
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Pavloušek, P. Encyklopedie révy vinné. Brno: Computer Press, 2006. ISBN 978-80-251-1704-0.
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Pavloušek, P., Lampíř, L., a kol. Réva vinná pro malopěstitele. Baštan: Olomouc, 2016. ISBN 978-80-87091-65-4.
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Sbírka zákonů ČR, částka 105/2004. Zákon č. 321/2004 o vinohradnictví a vinařství a o změně některých souvisejících zákonů.. Praha, 2004.
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Vyhláška Min. zdravotnictví ČR č. 304/200 152/4. Sb., kterou se stanoví druhy a podmínky použití přídatných a pomocných látekvpotravináchvezněnívyhlášekč.152/2005 Sb.ač.431/2005. Praha, 2005.
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