752103 Grape processing


Type
Lecture and exercise
Semester hours
2
Lecturer (assistant)
Steidl, Robert , Schödl, Herbert
Organisation
Institute of Food Technology
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

Decision parameters for the harvest Understanding the different methods to extract different components of the grapes e.g. enzymation, destemming, crushing, cold maceration, different pressing routines. An important aspect is the must - treatment before fermentation. For red wines different systems for fermentation and heat treatment are choosable. Legislation rules also will be discussed.
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

Get knowledge to process grapes keeping the quality according to todays standards.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.