Upon completion of this course, students will be able to:
1. gain experience in basic analyzes of wines and spirits.
2. know the winemaking process for producing white, rosé, red, sparkling and sweet wines.
3. gain experience in basic wine analyzes necessary to identify and detect quality errors.
4. initiation in various technological processes wines
Course Content (Syllabus)
Check ripeness of grapes, maturity index, instruments of sugar mesurements , harvest wine grapes, white wine experimental, experimental red wine, grape and wine composition, origin and formation mechanisms of various components. Methods for analysis of musts, sampling - maintenance, reliability of analytical methods, expression of results, expression of concentration of solutions . Acidity wine, methods for measuring total and volatile acidity, content of wine alcohol, measuring alcohol, reducing sugars with reaction Fehling, method of determining LUFF-SCHOORL, sucrose , checking adulteration, sulfur dioxide, determination of sulphates in wine, measurement of phenolic compounds Index FOLIN-CIOCALTEU, index total phenols, spectroscopy and ultraviolet visible spectrophotometers, fluorescence spectroscopy, detection and identification of diglycoside of malvidin . Clarity wine - haze prevention to avoid future blurring, determination of iron chelation, paper chromatography, thin layer chromatography, wine treatments, additional theoretical knowledge for the completion of theoretical training and better comprehension of the subject.
Qualitative and quantitative analysis of alcoholic beverages.
Grapes, wines, fermentations, microbiology of wine, wine making, analyzes must and wine, sensory analysis of wine and spirits.