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D-TH-14-TVI-13 - Odabrana poglavlja iz tehnologije vina

Course specification
Course title
Acronym D-TH-14-TVI-13
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB 15.0 Status
      Condition Oblik uslovljenosti
      The goal
      The outcome
      Contents
      Contents of lectures
      Contents of exercises
      Literature
      1. 1. 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; 2. 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)
      2. 3. Jackson, R. Wine tasting. A Professional Handbook. UK, London: Elsevier Academic Press, 2002; 4. Jackson, R. Wine Science 2nd Ed. Principles, Practice, Perception. UK, London: Elsevier Science & Technology Books, 2000; 5. Grainger, K. Wine Quality. Tasting and Selection. UK, West Sussex: John Wiley & Sons Ltd, 2009; (Original title)
      3. 6. Fugelsang, C.K., Edwards, G.C. Wine Microbiology. Practical Applications and Procedures. Second Edition. USA, New York: Springer, 2007; 7. Moreno-Arribas, M.V., Polo, M.C. Wine Chemistry and Biochemistry. USA, New York: Springer, 2009; 8. Troost, G. Tehnologie des Weines. Stuttgart: Ulmer, 1988; 9. Zocklein, B. W., Fugelsang, K. C., Gump, B. H., Nury, F.S. Wine Analysis and Production. New York: Chapman & Hall, 1995 (Original title)
      Number of hours per week during the semester/trimester/year
      Lectures Exercises OTC Study and Research Other classes
      8 0 5
      Methods of teaching
      Knowledge score (maximum points 100)
      Pre obligations Points Final exam Points
      Activites during lectures Test paper
      Practical lessons Oral examination 60
      Projects
      Colloquia 20
      Seminars 20