1. komponenta

Lecture type	Total
Lectures	24
Practicum	24

* Load is given in academic hour (1 academic hour = 45 minutes)

Wine as traditional biotechnological product. Vine-growing in the world and in Croatia. Equipment of wineries and their maintenance. Distribution of wine. Production of white, red and rose wines. The role and use of sulfur in winemaking. Micro-organisms in the production of wine. A spontaneous and inoculated fermentation. Oenological characteristics, selection criteria, methods of identifying and industrial production starter culture of wine yeasts. Alcoholic fermentation - the conditions and kinetics. Sugar metabolism, nitrogen compounds and organic acids. The impact on the metabolism of the yeast on the composition of wine (fermentation aromas). Malolactic fermentation - the impact on the wine selection and the commercial production of starter cultures. Flow, maturation, fining or filtration, stabilization, blending of wines (equalization), decantation of wine in the bottles. The production and technology of special wines (sparkling wine, dessert, aromatic and liqueur wines). The production of spirit drinks from the by-products of the winery. Storing of wine. Autolysis of yeast in oenology. The importance of microbiological control in winemaking. Spoilage and defects of wine. Assessing the quality of wines (chemical, instrumental, microbiological and sensory). Enzymes in the production and quality control of wine. Modern trends in wine production. Utilization of by-products of the wine industry.

Enrollment :
Passed : Biochemistry 1
Passed : Biochemistry 2
Passed : Biotechnology 2
Passed : Microbiology
Passed : Transport Phenomena
Passed : Unit Operations