Course Coordinator |
Associate |
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Physico-chemical and biochemical mechanisms during the ripening of the factors that affect them. Contemporary trends in the production, maturation and preservation of black, white and rose wine. Conditions during some stages of wine production: grape processing, alcoholic and malolactic fermentation. Postfermentation treatments (clarification, stabilization, maturation, aging, storage ....), chemical and biochemical mechanisms during each phase and their influence on the physico-chemical and sensory quality of wine. Possibilities of application of modern methods of wine production (membrane processes, UV radiation, high hydrostatic pressure, pulsed electric field and the like).