752341 Quality control and analysis in winemaking


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

Content

Yeasts, methods
Bacteria, molds, endophyte
Quality assurance in the laboratory
Alcoholic fermentation - Non - Saccharomyces, mixed yeast products
Phenole- red wine, white wine Error
Minerals, blue fining, AAS
Acids, stabilization, wine treatment products, OIV
N compounds - protein, cloudiness, enzymes, biogenic amines
Varietal aromas, mold materials, GC-MS
Isotope analysis, IR - MS, NMR, FTIR

Previous knowledge expected



Objective (expected results of study and acquired competences)

…describe the principles of grape maturity determination methods, discuss the advantages and disadvantages of methods and make suggestions for the situation moderately most appropriate method.
... give starting from data on the grape and wine composition information about the quality and derive resulting consequences for the processing thereof
... employ based on the biochemistry of alcoholic fermentation and the characteristics of fermentation yeasts different variations and describe influencing factors
... discuss based on the biochemistry of the malolactic fermentation and the properties of acid-degrading microorganisms the different variations and influences of malolactic fermentation
... explain biochemically, microbiologically and technologically the formation, properties, the prevention and the treatment of the most important wine defaults
... describe the characteristics of various phenols in grapes and wine and derive their significance for quality, stability and health value and discuss technological measures to impact them
... discuss the properties of different flavors in grapes and wine and derive their significance for quality and typicality and describe technologically-microbiological measures for influencing them
... describe the composition and importance of the nitrogen compounds in the grape juice and wine, and discuss technological impact measure
... explain the effects and properties of technological and chemical measures for the stabilization of wine
... present the principles and characteristics of the essential chemical, physical and microbiological methods for determining the quality and authenticity of wine and explain their uses and limitations
... discuss the requirements for a official wine laboratory in terms of quality management and the impact on the evaluation of wine samples
... discuss the principles of analytical wine control at EU level
You can find more details like the schedule or information about exams on the course-page in BOKUonline.