Semester: 6 / Spring
Lectures/Classes: 15 / 0 hours
Field of study: Horticulture
Study cycle: 1st cycle
Type of course: optional
Contact person:
Short description: Subject matter includes content related to new technologies driving vineyards stores and wine production. It includes introduction to oenology and overview of the latest solutions in the field and in the winery.
Full description: Grapevine - biology, origin, variety. Requirements climatic and soil vines. Systems of the vineyard. The physiological changes that occur in fruits. Terms and method of harvesting the fruit. Laboratory methods for evaluating the maturity of the grapes. Principles of construction and operation of modern technological lines for the production of wine. Modern technologies of collection, storage and use in wine farms. Economic and legal aspects of modern wine production. Social and health aspects of wine consumption. The influence of wine on human health.
Bibliography: 1. Jackson R. The wine science. Elsevier. 2008
Learning outcomes: The student acquires knowledge of the production of grapes and wine production technology. The student knows the modern technologies used in the vineyard and wine processing. The student has knowledge of ecology and environmental management needed to integrate environmental issues into decision-making and technological activity Can replace machinery and equipment related to the production, packaging, sorting and proper storage of fruits and products. The student knows the examples of the use of modern solutions for fruit production and processing of wine. He has a detailed knowledge of the production of fruit and wine, including machinery and equipment necessary di production and storage.The student knows and understands the economic benefits from the use of these solutions. Has knowledge of the processes of vine growing and wine productio. The student can name and identify the elements necessary to establish a vineyard. The student can name and identify machinery and equipment necessary for the conduct of modern production of grapes. The student has the ability to understand the chemical processes occurring during the production of wine and their meanings The student is able to perform simple tests and trials related to the condition of fruit intended processing. The student has basic skills in laboratory work. The student is able to plan production processes in the vineyard and grape processing. The student applies the principles of quality management in the production process Student can choose a variant of a plant suitable for the chosen area of the climate, determine the most beneficial system running the vineyard and determine the optimal harvest date fruits. He can take into account aspects of ecological and environmental protection in the decision and technological activit The student is aware of the validity of education and self-improvement in the field of engineering, agricultural production and understands the need for learning throughout life. The student understands the need for innovative solutions in specialized horticultural farms, aimed at the production of grapes. The student is able to assess the economic impact of the application of modern technologies of gardening in the winery. The student understands the need to properly dispose of chemicals. The student is aware of the risks and able to assess the social impact of their business in the field of agricultural production, taking into account its impact on the environment, as well as responsibility for the decisions taken.
Assessment methods and assessment criteria: 75% exam , 25% - homework

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