Production of Predicate and Sparkling Wines

Course Coordinator

ECTS points:
3

Program:
diplomski

Course number:
53735, 53744

Course Description

COURSE CONTENT

  • Regulations, legislation, specifications and quality control in the production of predicate and sparkling wines
  • Wine technology with an emphasis on microbiology
  • Technology for production of fortified wines (Sherry, Port and Madeira) with its specific characteristics
  • Technology for production of Prošek with its specific characteristics
  • Technology for production of Tokay and predicate wines
  • Technology for production of sparkling wines and its specific characteristics in comparison to classical wine production

LEARNING OUTCOMES

  • explain the legal framework for the production of predicate and sparkling wines
  • explain microbiological risks that emerges during wine production
  • understand the technology of Sherry, Port and Madeira production and know how to evaluate the organoleptic characteristics of these wines
  • evaluate organoleptic profile of Prošek and interpret physical/chemical composition of Prošek
  • explain organoleptic characteristics of Tokay and predicate wines
  • evaluate potential of young wine to be used in sparkling wine production
  • understand influence of secondary fermentation in bottles and wine aging in bottles on sparkling wine quality
  • evaluate organoleptic characteristics of sparkling wines