Wine Evaluation Techniques
This course is part of the programme:
Bachelor's programme in Viticulture and Enology (1st level)
Objectives and competences
The students will complete their enology knowledge by learning the
ways of grape ripening monitoring for the determination of harvest
date and with the means of grape control to produce the grape, meant
for high-quality wine product. The students will become more familiar
with the threshold quality and labeling parameters of the wine in the
production and on the market (chemical and sensory wine analysis).
Knowledge of chemistry.
Content (Syllabus outline)
- monitoring of prescribed technologies and methods of grape and wine productions, grape ripening monitoring
- determination of grape ripeness based on different parameters: the weight of 100 grape berries, sugar level, total titrible acidity, pH, buffer capacity, tartaric and malic acid
- drawing up permissions for grapes and wine sugaring, harvest deadline determinatio
- grapes quality requirements for high-quality wine and special high-quality wine.
- grape and wine analysis and classification of wine and other grape based products based on their quality parameters (laboratory and sensoric assay),
- drawing up provisions of the wine and other grape and wine based products assessment.
The students will visit the enological laboratory with
confirmed accreditation and room for sensory analysis.
Intended learning outcomes
The student masters monitoring of grape ripening, determination of a deadline for the grape harvest, quality control measures of grape and wine of high quality label. Get acquainted with the work of the oenological control laboratory which is accredited for drawing up provisions of wines on Slovenian market, drawing up provisions for sugar addition in must and wine production. Students will learn about national regulations concerning the labeling and quality determination of wine, which is intended or it is for sale.
They are capable of self-assessment and evaluation of the quality and control of technological processes in the wine industry.
- Boulton, R.B.; Singleton, V.L.; Bisson, L.F.; Kunkee,
R.E. 1996. Principles and Practices of Winemaking. New York,
Chapman & Hall, 604 p
- Jackson, R.S. 2000. Wine science: Principles, practice,
perception. London, Academic Press, 648 p
- Official Journal of the European Communities. Commission
regulation (EEC) No 2676/90, 17. September 1990, 193 p
- Pravilnik o kontroli kakovosti gorzdja v času trgatve
Url.l. RS št. 68, 20.08.1999
- Zakon o vinu in drugih proizvodih iz grozdja in vina, Ur.l. RS št. 70, 14.11.1997
- Pravilnik o postopku in načinu ocenjevanja, mošta, vina in
drugih proizvodov iz grozdja in vina Ur.l. RS št. 32,
University course code: 1VV207
Year of study: 2
- Lectures: 30 hours
- Field exercises: 5 hours
- Individual work: 85 hours
Course type: obligatory course
Learning and teaching methods:
lectures, field observations, students' independent work