Content (Syllabus outline)
Qualitative aspects of grape production and varietal ampelotechnic practices. Effects of the technological systems and environmental factors (soil, air conditioning) on the quality of grapes. Physical and chemical structures of grapes, varietal variability and specificity. Technological and microbial determination during maturation of grapes, alcoholic and malolactic fermentation. Wine Cellar - equipment and work organization. Processing of grapes and technologies of grape must processing. Sensory analyses and wine tasting - the wines of the World. Wine and food, the French paradox.
Conditions for inclusion in the work:
Enrolment in the appropriate academic year.
Conditions for performing study obligations:
- attendance at practices
- enrolment of field work
- practice test
- presentation of project paper