Content (Syllabus outline)

The chemical composition of grapes, must and wines: carbohydrates, organic acids, phenolic and nitrogen compounds, trace elements, gases (oxygen, nitrogen, carbon dioxide).

The use of oenological practices: what, when and why; advantages and disadvantages of primary treatment of must.

Recent technological scheme of grape processing; technology of sparkling, special and predicate wines.

Wine Microbiology: yeasts, molds and bacteria, systematics and physiology; addition of starter cultures of yeast and lactic acid bacteria, enzyme preparations and preparations of tannins. Biochemical differences during alcohol and malolactic fermentation: kinetics, primary and secondary metabolic products.

Care of young wines, methods of physico-chemical and microbiological stabilization of wine before bottling: allowed corrections, clarification, stabilization, fining, maturation and aging of wine, barrique technology, filtration and bottling; cork.

Deficiencies, faults, defects, and diseases of the wine: the causes of their occurrence, prevention and remedies.

Physico-chemical analysis and microbiological control (HACCP), sensory analysis of wine.


a) The condition for inclusion is enrollment in the second year.
b) Completed lab work, done seminar work, homework and final colloquium are the conditions for accession to the final exam.