Content (Syllabus outline)
- The detailed chemical composition of grapes, must and wine.
- Correction of must: sweetening, acidity adjustment, nutrition (“food”) for wine yeast (vitamins and nutrients), aeration, sulphiting, etc.
- Advantages and disadvantages of the use of oenological practices: when and why?
- Primary treatment of must; processing machinery; newer technology of white and red wines production: hiperreduction, micro-and macrooxygenation, use of inert gases in wine technology.
- Wine microbiology: taxonomy, physiology and biochemistry of wine yeast, lactic and acetic acid bacteria and mold, and their metabolites.
- Alcoholic and malolactic fermentation: kinetics; causes of stuck and/or sluggish fermentation.
- Starter cultures of yeast and lactic acid bacteria: their origin and the main types regarding to metabolism and optimal fermentation temperature, forms, methods of preparation and use of industrial starter cultures; measures to prevent infections.
- Biochemical and enzymatic processes in must and wine: creating bouquet and flavor of wine as a result of fermentation processes, natural enzymes and enzymes of microbiological origin (yeast-contaminants, bacteria and molds), use of glucanase, pectinase, maceration cocktails.
- Microbiological stabilization of wine, physico-chemical stabilization of wine: the stabilization of colloids, proteins, and wine stone (potassium hidrogen tartrate), fining and use of fining and other oenological agents and practices; modern techniques of filtration and bottling wine.
- Maturation and aging of wine, barrique technology.
- Deficiencies, faults, defects, and disease of the wine: the causes of their occurrence, prevention and elimination methods; methodology of physico-chemical instability of opened and bottled wine as well as microbiological changes, including the identification of spoilage microorganisms.
- Health and nutritional effects of moderate wine drinking: the most important antioxidants, their maintenance and function.
- Slovenian wine laws and regulations in relation to the world (OIV, EU, BATH).
- Marketing: plan, public relations, advertising, sales promotion.
- Physico-chemical analysis and microbiological control (HACCP); sensory analysis of wine.
Prerequisites
a) The condition for inclusion is successfully completed BSc program of Food Science and Nutrition and enrollment in the first year of studies.
b) The required pre-rendered obligations: a written report of laboratory work, presence on professional excursion, successfully defended seminar work, passing the colloquium is a prerequisite to admit the final exam.