QUALITY CONTROL OF WINE AND BEER

The aim of this course is to provide basics scientific and academic skills and abilities about:
raw materials, influence of parameters of technological procedures on quality of intermediate, secondary and final products of wine and beer technologies; regulations, normative acts and standards for the products of this technology as well as specific methods for controlling the quality of finished products. Through deeper knowledge of the problem, the student will be able to act in appropriate stages of production, and on the basis of adequately obtained analytical results, favor or prevent certain processes and changes that affect the ultimate quality and stability of beer or wine. It is also important to identify and associate sensory properties with appropriate components of raw materials or products generated during the technological process.

Introduction to the technology of wine and beer production; legal and technical conditions for the production of wine and beer; quality control of raw materials and auxiliary materials; industrial process of wine and beer production; physical and chemical and microbiological quality control of intermediate, secondary and final products of the wine and beer process; basics of sensory assessment of wine and beer.

Introduction to the technology of wine and beer production; legal and technical conditions for the production of wine and beer; quality control of raw materials and auxiliary materials; industrial process of wine and beer production; physical and chemical and microbiological quality control of intermediate, secondary and final products of the wine and beer process; basics of sensory assessment of wine and beer.

1. 1. M. Semiz:Tehnologija piva, Poslovna zajednica industrije piva i slada Jugoslavije, Beograd, 1979.

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2. 2. S. Muštović, Vinarstvo sa enohemijom i mikrobiologijom, Privredni pregled-Beograd, 1985.

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3. 3. V. Radovanović: Tehnologija vina, Građevinska knjiga, Beograd, 1986.

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4. 4. K. Štefanić, V.Marić, Pivarski priručnik, Jugoslovensko udruženje pivovara, Beograd, 1990

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5. 5. W. Kunze: Tehnologija sladarstva i pivarstva (prevod sa nemačkog), Jugoslovensko udruženje pivara, Beograd, 1998.

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Attendance 10 Seminary work 20 Final exam 20
Tests 50 Total score 100

Lectures, study research, field excercises, consultations.