752113 Principles of chemistry and microbiology of wine


Type
Lecture and exercise
Semester hours
2
Lecturer (assistant)
Mandl, Karin , Nauer, Stefan , Eder, Reinhard
Organisation
Institute of Food Technology
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

composition of grapes and wine.
measures to define the ripeness and quality of grapes for winemaking
chemical and microbiological analysis (acid, sugar, alcohol, SO2, microscopy, colony number ...) of wine
transformation from grape sugars to alcohol during alcoholic fermentation by yeasts
.characteristics of different acids in wine and possiblities to manage the acid content
biological deacidification by bacteria
effects, benefits and drawbacks of sulphur dioxide in wine
formation of volatile acidity and its impact on wine quality
overview about mineralic, phenolic and aromatic composition

Previous knowledge expected



Objective (expected results of study and acquired competences)

Students will have knowledge about +) type, content and characteristics of main substances in berries and wine +) main changes of substances during ripening and wine production and how they can be modified by technology +) principles of the most important chemical and microbiolgical methods for wine analysis +) micororgansism which are relevant during wine production and which are important for wine quality
You can find more details like the schedule or information about exams on the course-page in BOKUonline.