The Laboratory for Technology and Analysis of Wine has been operating within the Department of Food Engineering since 1998 as one of the two laboratories to which the Laboratory for the Fruit, Vegetable and Wine Preservation and Processing was divided. The main activity of the Laboratory for Technology and Analysis of Wine is the education of undergraduate and graduate students in the acquisition of knowledge and skills in the field of oenology. Laboratory’s research activity is based on the study of modern technology in wine production with the support of modern analytical techniques.
Main activities of the Laboratory for Technology and Analysis of Wine is education of students in undergraduate and graduate study programs and gaining knowledge and skills in the field of enology through lectures, exercises and seminars in the courses listed below.
Scientific researches work of the Laboratory is focused on study of modern technologies in wine production of wines with the support of modern analytical techniques. Main research field include : polyphenolic compounds and their impact to the sensory properties and quality of the wine; wine aromas , with an emphasis on primary varietal aromas, antioxidant capacity of wine, impact of various physico-chemical parameters on the population of Brettanomyces sp. in wine.
Laboratory, among other activities, also provides service of technological wineries design, as well as expert assistance in solving various problems during wine production through collaboration with wine producers.
Employees
Courses (preddiplomski)
Courses (diplomski)
Courses (doktorski)
