Production of Predicate and Sparkling Wines

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