Wine Chemistry and Biotechnology

Major: Food Technology
Code of subject: 6.181.01.E.080
Credits: 10.00
Department: Organic Products Technology
Lecturer: Professor Bohdan Dzinyak
Semester: 7 семестр
Mode of study: денна
Learning outcomes: • Know the classification and characteristics of different types of wines. • Know the characteristics and requirements of standards for the main raw material considering its varieties and growing areas, auxiliary raw materials and main products. • Know the factors that determine the quality of the grapes, the processes that occur during grapes ripening. • Know the scientific basics and modern methods of transport and storage of raw material and its processing into wort. • To know the scientific basis of modern technological processes and practices of their use in winemaking. • Know the system and methods for chemical-technological, microbiological and sanitary control and to understand the system of products certification and attestation of production. • Be able to define the technical parameters of grape maturity. • To be able to carry out the manufacturing process according to the current regulations. • Be able to provide condition stability and stability during bottling of different types of wine. • Be able to assess the quality of the main products of winemaking.
Required prior and related subjects: Prerequisites: • Biochemistry • Technical Microbiology • Theoretical foundations of food technology Co-requisites: • Ecology of food production
Summary of the subject: The composition and properties of grape wines. Classification of wines. Grape as a raw material for winemaking. Production facilities and production equipment of wine factories. Scientific fundamentals of wine, grape processing, wort fermentation,wine aging, lighting and stabilization of wines, providing wines stability. Diseases, defects and disadvantages of wines. Wine bottling.
Assessment methods and criteria: Writing reports on laboratory work, oral questioning, control work (30%) • Final control (70% control event, exam): written-oral form (70%)
Recommended books: 1. Дзіняк Б.О., Субтельний Р.О. Технологія вина. Електронний навчально-методичний комплекс. ВНС ЛП. (http://vns.lp.edu.ua/moodle/course/view.php?id=7550). - 2015 р. - 122с. 2. Валуйко Г.Г., Домарецький В.А., Загоруйко В.О. Технологія вина. - К.: Центр навчальної літератури, 2003. - 592с. 3. Шольц-Куліков Є.П., Русаков В.О., Домарецький В.А., Фуркевич В.О. Вступ до харчової технології та інженерії (виноробство)/ За ред. Є.П. Шольца-Кулікова. - К.: УДУХТ, 2000. - 92 с. 4. Кишковский З.Н., Мержаниан А.А. Технология вина.- М.: Легкая и пищевая пром-сть, 1984. - 504с.