Wine technology

Course Coordinator

ECTS points:
3

Program:
doktorski

Course number:
165623

Course Description

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).

Literature

  1. Ribéreau-Gayon, P., Dubourdieu, D., Doneche, B., Lonvaud, A. (2006) Handbook of enology: The microbiology of Wine and Vinifications Volume 1, John Wiley & Sons,Chichester, England.
  2. Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006) Handbook of Enology: The Chemistry of Wine Stabilization and Tretmants, John Wiley & Sons Ltd, Chichester, England.
  3. Jackson, R.S. (2014) Wine science – principles and application. 4. izd., Academic Press,San Diego, USA.
  4. Moreno-Arribas, M.V., Polo, M.C. (2009) Wine chemistry and biochemistry, Springer, New York, USA.
  5. Hornsey, I. (2007) The chemistry and biology of winemaking. The royal society of chemistry, Cambrige, UK.
  6. Grainger, K. (2009) Wine quality: Tasting and selection, John Wiley & Sons, Chichester, UK.
  7. Jackson, R.S. (2009) Wine tasting: A professional handbook, Academic Press, London UK.
  8.  Fugelsang, K.C., Edwards, C.G.(2007) Wine Microbiology: Practical Applications and Procedures, Springer, New York, USA.
  9. Carrascosa, A.V., Muñoz, R., González, R. (2011) Molecular wine microbiology. Academic Press. London Burlington, San Diego.