Biochemistry of Fermentation Froduction and Wine Making

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.M.021
Credits: 5.00
Department: Organic Products Technology
Lecturer: Professor Liliya Shevchuk
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • to know the basic biochemical, technological, technical, economic terms and concepts in the field of fermentation industries; identify the knowledge of the alcoholic fermentation chemistry and the formation of secondary by-products of fermentation technology in various industries, to be able to outline the similarities and differences of their occurrence; • to have skills development and project management to ensure a high level of sales in fermentation industries; to choose rational technological solutions and scientifically justify them; • to be able effectively use and implement new technologies fermentation and winemaking, to simulate its variations in order to increase their competitiveness.
Required prior and related subjects: prerequisites: • Innovative technologies and engineering of food enterprises; • Methodology and organization of scientific research; • Alcohol, Ligueur and Vodka Products Technology; co-requisites: • Microbiology of Fermentation Process and Wine; • Wine Technology.
Summary of the subject: Carbohydrates, nitrogenous compounds, organic acid as a fermentation production raw materials, their metabolism. Enzymes, classification, properties. Kinetics of enzymatic reactions. Vitamins. The biochemical processes that occur during the processing of grapes and fermenting wort. The chemistry of alcoholic fermentation. Formation of secondary and by-products of alcohol fermentation. Metabolism of nitrogenous compounds and organic acids during fermentation. Bacterial fermentations. Their role in winemaking and fermentation technology industries. The biochemical processes that occur during aging wines. The chemical composition of wine. Biochemical basis of production technology of brandy, champagne.
Assessment methods and criteria: • written reports on laboratory work, oral examination, reference work (30%); • final control (70% control measure, test): written, oral form (70%).
Recommended books: 1. Іванов С.В. Інноваціи?ні технологіі? продуктів бродіння і виноробства: підручник / С.В. Іванов, В.А. Домарецькии?, В.Л. Прибильськии? [та ін.] // За заг. ред. д-ра хім. наук, проф. С.В. Іванова. – К.: НУХТ, 2012. – 487 с. 2. Moreno-Arribas M. Wine Chemistry and Biochemistry. / M. Moreno-Arribas, M. Carmen Polo // Springer, 2009 . – 715 c. 3. Домарецький В.А. Біологічні та фізико-хімічні основи харчових технологій: монографія / В.А. Домарецкий, А.М. Куц, О.Ю. Шевченко [та ін.] // під ред. д-ра техн. наук, проф. В.А. Домарецкого. – К.: Фенікс, 2011. – 704 с. 4. Зінченко М.Г. Біохімічні і мікробіологічні основи харчової та бродильної технології : навч. посібник / М. Г. Зінченко ; Харківський політехнічний ін-т, нац. техн. ун-т. – Х. : НТУ “ХПІ”, 2009. – 188 с.