Navigation

O-KV-14-VIN2-13 - Tehnologija vina 2

Course specification
Course title
Acronym O-KV-14-VIN2-13
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 7.0 Status
    Condition Oblik uslovljenosti
    The goal
    The outcome
    Contents
    Contents of lectures 1. Berba i transport grožđa; 2. Prerada grožđa: proizvodnja belih, roze, ružičastih i crvenih vina; 3. Alkoholna fermentacija; 4. Razgradnja jabučne kiseline; 5. Nega, bistrenje i stabilizacija vina; 6. Nedostaci, mane i kvarenje vina; 7. Hemijski sastav vina; 8. Sazrevanje vina: procesi u toku sazrevanja vina; 9. Senzorne percepcije i senzorno ocenjivanje vina.
    Contents of exercises
    Literature
    1. Milosavljević, M., Jović, S. Grožđe i vino. Beograd: Agena, 1999; (Original title)
    2. Radovanović, V. Tehnologija vina. Beograd: Građevinska knjiga, 1986; (Original title)
    3. Blesić, M. Tehnologija vina. Sarajevo: Poljoprivredno-prehrambeni fakultet, 2016; (Original title)
    4. Petrović, A. Praktikum za Tehnologiju vina. Beograd: Poljoprivredni fakultet, 2022 (Original title)
    5. 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 (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    3 3
    Methods of teaching
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper
    Practical lessons 5 Oral examination 60
    Projects
    Colloquia 30
    Seminars