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VINARSTVO


Semester: 6
ECTS: 4
Status: Obavezan
Lessons: 2+0+1
Double: Ne
ECTS catalogue
Learning outcomes:

After taking this course, students will be familiar with: Wine culture (wine regions, types and categories of wine, etc.); Analyses of the parameters of mechanical composition of grapes and chemical composition of must; Analyses of the fermentation process; Organizing the technological procedure for the production of red and white wines; Organizing the technological procedure during the care, storage and aging of wine; Analyses sensory properties of wine; - Recognize the basic faults and spoilage of wine; - Analyses the chemical properties of wine in oenological laboratories.

Teaching staff

Name Lectures Exercises Laboratory
PERIŠA VUKČEVIĆ1x2
10B+16S+14P
RADMILA PAJOVIĆ2x1
10B+16S+14P
1x2
10B+16S+14P
//