Wine Technology

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.E.033
Credits: 6.00
Department: Organic Products Technology
Lecturer: Professor Bohdan Dzinyak
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • Know the standards requirements to the quality of raw materials, auxiliary materials and finished products. • Know the scientific basis of modern winemaking processes and methods for their implementation. • Know the principles of wine technology, cognac (brandy) and other wine products, system and methods for chemical-technological, microbiological and sanitary control, classification and properties of different types of wines. • Know the ways to improve existing technologies, improve product quality and reduce production costs. • Know methods of waste disposal and secondary raw materials of wine production utilization. • To be able to carry out the manufacturing process according to the current regulations on the basis of existing production equipment. • To be able to develop and improve the processes of wine; choose the best modes and parameters of technological processes, solve the problem of improving product quality.
Required prior and related subjects: Prerequisites: • Beer and Non-alcoholic Beverages Technology Co-requisites: • Alcohol, Liqueur and Vodka Products Technology
Summary of the subject: Table wines technology. Fortified wines technology. Dessert wines technology. Flavored wines technology. Technology of wines saturated with carbon dioxide. Technology of cognac (brandy). Processing of fruit and berry raw materials. Technology of products of secondary material resources of wine industry processing. Organoleptic evaluation of wines quality.
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: 1.1. 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.