Applied enology

This course is part of the programme
Master’s study programme Viticulture and Enology

Objectives and competences

The goal of this course is to gain an in-depth knowledge and understanding of the key and novel principles of enology with a focus on their critical understanding and the ability to select suitable techniques and approaches to solve either practical or scientific questions in winemaking/enology.

Prerequisites

Basic knowledge in the fields of enology, biochemistry, wine microbiology and general, organic and anorganic chemistry.

Content

Critical overview of trends and innovation in winemaking

Health aspects of wine drinking (polyphenols, alcohol, allergens, heavy metals, pesticides) in correlation to development of novel wine products.

Modern winery planning: * Building design, location, utilities and equipment; Winery investments and costs.

Winery management – Enological aspect: * Applied chemistry, biochemistry and microbiology concepts, needed for development of new wine products in modern and traditional winemaking; * Analysis and evaluation of the choices in the implementation of different winemaking technology steps based on: wine quality and style considerations as well as technical, ecological, ergonomic and economic criteria.

A systematic and scientific approach to the wine practice: * Organisation / planning of winemaking trials and protocols for evaluation of new products, processing and wine production aids, and their impact upon the wine production process. * Critical reading of scientific articles and evaluation of their applied potential in practice.

Sustainable enology: * New green approaches in wine production; * Novel suggestions of re-usage of winery waste.-

SEMINAR
Students prepare the winery plan and/or technological plan for a new product development.

TUTORIALS * Mini-vinification processing, monitoring and quality assessment; critical evaluation of technological steps. * Guided degustation of produced wines

CLASS CONFERENCE
Presentation of posters and/or short oral communications in the style of professional or scientific conference.

FIELD TUTORIALS
Visit and critical assessment of the winery (or wine-related organization) functioning.

Intended learning outcomes

The students will be able to: * understand and apply chemical, biochemical and microbial processes behind the traditional and novel technologies in the development new wine products of targeted style * critically asses the processes and impact upon wine quality that arise through their application. * conduct / interpret technical winery audit in order to suggest improvements or to plan a new winery design. * describe approaches for rigorous evaluation of new products of relevance for wine production as well as for the process modifications. * Understand sustainable approaches in enology; in technology part as well as in waste-management part.

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Readings

• Boulton, Roger B., Vernon L. Singleton, Linda F. Bisson, and Ralph E. Kunkee. (2013) Principles and practices of winemaking. Springer Science & Business Media. Catalogue E-version
• Ribéreau-Gayon P., Dubourdieu D., Doneche B., Lonvaud A. (2006). Handbook of Enology. 2006. The Microbiology of Wine and Vinifications. Vol. I, 2nd ed. John Wiley & Sons, New York. Catalogue
• Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. (2006). Handbook of Enology. 2006. The Chemistry of Wine Stabilization and Treatments. Vol. II, 2nd ed. John Wiley & Sons, New York. Catalogue
• Jackson, R.S. (2000). Wine science: Principles, practice, perception. London, Academic Press. Catalogue E-version
• Margalit, Y. (2004). Concepts in wine technology. Wine Appreciation Guild. Catalogue
• Slides lectures
• Moodle classroom
• Actual and relevant scientific articles of the field.

Assessment

Written Exam (80%), Tutorials Report (10%), Seminar (10%)

Lecturer's references

Prof. dr. Melita Sternad Lemut (assistant professor for wine field at UNG)

ENOLOGINJA, RAZISKOVALKA, PREDAVATELJICA, SO-USTANOVITELJICA & SO-LASTNICA VINOGRADNIŠKO-VINARSKEGA POSESTVA, VODJA CENTRA ZA RAZISKAVE VINA , DOCENTKA ZA PODROČJE VINARSTVA NA UNG

Bibliography
http://izumbib.izum.si/bibliografije/Y20190328094835-A161305955.html

ENOLOGY, RESEARCHER, LECTURER, CO-FOUNDER & CO-OWNER OF ENOLOGY IN VITICULTURE ESTATE, HEAD OF THE WINE RESEARCH CENTRE AT UNIVERSITY OF NOVA GORICA.