M-VI-20-SVK - Senzorika vina i vinska kultura

Course specification
Course title
Acronym		M-VI-20-SVK
Study programme
Module
Type of study
Lecturer (for classes)		professor Aleksandar Petrović
Lecturer/Associate (for practice)		professor Aleksandar Petrović
Lecturer/Associate (for OTC)
ESPB		6.0	Status
Condition			Oblik uslovljenosti
The goal
The outcome
Contents
Contents of lectures
Contents of exercises
Literature
1. Milosavljević, M., Jović, S. Grožđe i vino. Beograd: Agena, 1999; 2. Radovanović, V. Tehnologija vina. Beograd: Građevinska knjiga, 1986; 3. Blesić, M. Tehnologija vina. Sarajevo: Poljoprivredno-prehrambeni fakultet, 2016; (Original title) 4. Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., Lonvaud, A. Handbook of Enology. Vol. 1. The Microbiology of Wine and Vinifications 2nd Edition. England, West Sussex: John Wiley & Sons Ltd, 2006; 5. Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. Handbook of Enology. Vol 2. The Chemistry of Wine Stabilization and Treatments 2nd Edition. England, West Sussex: John Wiley & Sons Ltd, 2006; (Original title) 6. Jackson, R. Wine Tasting. A Professional Handbook. UK, London: Elsevier Academic Press, 2002; 7. Jackson, R. Wine Science 2nd Ed. Principles, Practice, Perception. UK, London: Elsevier Science & Technology Books, 2000; 8. Grainger, K. Wine Quality. Tasting and Selection. UK, West Sussex: John Wiley & Sons Ltd, 2009; (Original title) 9. Harrington, R. Food and Wine Pairing. A Sensory Experience. USA, New Jersey: John Wiley & Sons Ltd, 2008; 10. Sl. glasnik RS broj 87/11. Pravilnik o načinu i postupku proizvodnje i o kvalitetu stonih vina, kao i vina sa geografskim poreklom. (Original title)
Number of hours per week during the semester/trimester/year
Lectures	Exercises	OTC	Study and Research	Other classes
3	2
Methods of teaching
Knowledge score (maximum points 100)
Pre obligations		Points	Final exam	Points
Activites during lectures		20	Test paper
Practical lessons		20	Oral examination	60
Projects
Colloquia
Seminars