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Lecturer(s)
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Ondrášová Monika, Mgr. Ph.D.
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Fišera Miroslav, doc. Ing. CSc.
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Course content
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- Composition of grapevines, musts and wines and their qualitative classification into quality groups. - Basic parameters for evaluating wines. - Mineral substances and their role in wine. - Sulfur dioxide, properties and use in wine production technology. - Polyphenolic substances, properties, functions and methods of their determination in wines. Determination methods. - Carbohydrates and acids - basic chemical, biochemical and oenological analyzes of wine. - Small wine laboratory - use and practical application. - The use of sensory organs for the evaluation of wines. - Scoring scales and scales, verbal evaluation of wines, filling in protocols. - Peculiarities and differences in the evaluation of domestic wines, imported in tanks and intended for further treatment and processing (production of dessert, aromatized, sparkling and sparkling wines.
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Learning activities and teaching methods
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Lecturing, Practice exercises
- Preparation for examination
- 150 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of organic chemistry and food chemistry. |
| Basic knowledge of organic chemistry and food chemistry. |
| learning outcomes |
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| The student understands the issues of origin, technology and characteristics of individual varieties and types of wines, including the basic legislative framework. |
| He knows the legislative and technological aspects of wine production. |
| The student understands the issues of origin, technology and characteristics of individual varieties and types of wines, including the basic legislative framework. |
| He knows the legislative and technological aspects of wine production. |
| He knows the technological process of producing basic types of wines. |
| He knows the technological process of producing basic types of wines. |
| He/she has knowledge of key technological operations in the entire range of production "from vineyard to glass". |
| He/she has knowledge of key technological operations in the entire range of production "from vineyard to glass". |
| He knows the chemical composition of the grapevine and the resulting wine, the division of wines into individual groups. |
| He knows the chemical composition of the grapevine and the resulting wine, the division of wines into individual groups. |
| He/she is able to deal with the basic issues of management and control of the entire technological process. |
| He/she is able to deal with the basic issues of management and control of the entire technological process. |
| He knows the basic procedures for testing wine for chemical and sensory parameters. |
| He knows the basic procedures for testing wine for chemical and sensory parameters. |
| It has an overview of the history and world production of wine. |
| It has an overview of the history and world production of wine. |
| Skills |
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| He can assess the basic aspects of common wines from a technological point of view. |
| He can assess the basic aspects of common wines from a technological point of view. |
| It can assess the basic sensory parameters of common wines. |
| It can assess the basic sensory parameters of common wines. |
| He can perform basic chemical analyzes to assess the quality of wines. |
| He can perform basic chemical analyzes to assess the quality of wines. |
| Can perform sensory evaluation in basic rating scales. |
| Can perform sensory evaluation in basic rating scales. |
| He can suggest suitable combinations of wines and dishes based on their organoleptic properties. |
| He can suggest suitable combinations of wines and dishes based on their organoleptic properties. |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Written examination |
| Oral examination |
| Oral examination |
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Recommended literature
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ČR. ČR: Vyhláška Ministerstva zdravotnictví ČR č. 304/2004 Sb., kterou se stanoví druhy a podmínky použití přídatných a pomocných látek v potravinách ve znění vyhlášek č.152/2005 Sb. a č. 431/2005 Sb.. Praha, 2005.
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ČR. ČR: Vyhláška Ministerstva zdravotnictví ČR č. 54/2002 Sb. ve znění vyhlášek č. 318/2003 Sb., č. 270/2005 Sb. a č. 514/2006 Sb.. Praha, 2006.
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ČR. ČR: Vyhláška Ministerstva zemědělství č. 323/2004 Sb., kterou se provádějí některá ustanovení zákona o vinohradnictví a vinařství. Sbírka zákonů České republiky, částka 108/2012. Praha, 2012.
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ČR. ČR: Zákon č. 321/2004 o vinohradnictví a vinařství a o změně některých souvisejících zákonů (zákon o vinohradnictví a vinařství). Sbírka zákonů České republiky, částka 105/2004.. Praha, 2004.
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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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FOFFOVÁ, Z., KRAUS, V., KRAUSOVÁ, D., VURM B. Nová encyklopedie českého a moravského vína 1.díl. Praga Mystica, 2008. ISBN 80-86767-00-0.
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KAREL, M., LUND, D.B. Physical Principles of Food Preservation. NY, USA: Marcel Dekker, Inc., 2003. ISBN 0-8247-4063-7.
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OIV. COMPENDIUM OF INTERNATIONAL METHOD OF WINE AND MUST ANALYSIS, Vol.1, 2. 75008 Paris, France, 2014. ISBN 979-10-91799-18-8.
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PAVLOUŠEK, P. Výroba vína u malovinařů. 2. vydání.. Praha: Grada Publishing, a.s., 2010. ISBN 978-80-247-3487-3.
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RAHMAN, M.S. Handbook of Food Preservation. Boca Raton: CRC Press, 2007. ISBN 978-1-57444-606-7.
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VALÁŠEK, P., ROP, O. Základy konzervace potravin. Zlín, 2007. ISBN 978-80-7318-587-9.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin II.. Tábor, 2009. ISBN 978-80-86659-16-9.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin I.. Tábor, 2009. ISBN 978-80-86659-15-2.
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ZEUTHEN, P., BOGH-SORENSEN, L. Food Preservation Techniques. Woodhead Publishing., 2003. ISBN 978-1-85573-530-9.
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