The course aims to introduce students to the basic concepts of Oenology. Upon successful completion of the course, the student will have acquired the following skills:
- To understand the basic principles of Oenology.
- To understand terms and processes related to Oenology, such as:
-
- Definition of wine and the diversity of wine chemistry
- Wine chemistry in historical perspective – chemical reactions in wine
- Chemosensory perception and wine flavour
- The importance of wine biomolecules (water and ethanol, carbohydrates, organic acids, amines, amino acids and proteins, higher alcohols, esters, aldehydes, ketones and related compounds, thiols and other sulfur‑containing compounds, grape aroma precursors, phenolic compounds – volatile phenols, non‑flavonoid phenols, flavan‑3‑ols and condensed tannins, flavonols, anthocyanins)
- Must production – overview of must composition
- Overview of wine production
- Maceration of grapes and extraction of their constituents
- Yeasts and the biochemistry of alcoholic fermentation in wine
- Red and white table wines
- Malolactic fermentation
- Oxidation in wine
- Fining and clarification of wines
- Physical and chemical stabilization of wine
- Microbiological spoilage of wine and its control
- Contaminations, flavour defects and mycotoxins
- The role of sulfur dioxide in wine – sulphur dioxide addition
- Maturation and ageing of wines
- Wine chemistry during post‑fermentation processes
- Additives and processing aids
- Aroma enhancement in white wines
- Occurrence of reductive off‑odours during bottle ageing
- Innovative analytical techniques and applications
- New applications in tannin characterization
- Bottling and storage of wines
- Methods of must, grape pulp and wine transfer
- Heating and cooling methods
- Must and wine acidity
- Preparation, analysis and evaluation of experimental wines
- Safety limits for selected wine constituents
Professors
Select to view more information about each course.
| Name | Title | |
|---|---|---|
| No available teachers found. | ||
