PoliPolytechnic of Rijeka

Poreč

Winemaking

Croatian

6

I-VET

Formal

Ecology; Rural forms of tourism; Winemaking; Viticulture

Agriculture, wine, winemaking

The tuition fee for part-time students for enrollment in the first year of undergraduate professional studies amounts to €929.06

Diploma of Bachelor's degree in engineering in winemaking (bacc. ing. agr.).

2022-10-03

3 years

Skills in proper tasting and evaluation of wine, and knowledge of analyzing wine in the laboratory, Knowing and managing the wine production system, Creating a financial plan for wine production.

Fruit farming and viticulture

Completed high school for at least 4 years, passed the state matriculation exam, properly registered at NISpVU. For applicants who graduated before the introduction of the state matriculation exam, the right to enroll is acquired through the classification procedure. More: https://www.veleri.hr/hr/upisi-u-prvu-godinu-preddiplomskih-strucnih-studija

Plan the planting of vineyards with regard to the ecological and agroclimatological conditions of the production unit. Interpret the results of soil analysis and optimize soil pedological properties. Carry out the care of the vine plantations in accordance with the cultivation form and maintain the vineyard with regard to the technological and ecological conditions of production. Determine the economically significant pests of the grapevine and implement preventive and curative methods of plant protection. Interpret the role of microorganisms and apply adequate cultures in wine production. Analyze the basic chemical composition of must and carry out correction of beans, must and wine. Recommend and implement methods of removing diseases and defects in wine. To implement the appropriate vinification technology of white, rose and red wines while monitoring the determining technological processes and to carry out the physical-chemical and biological stabilization of the wine. Carry out the finalization of the wine by choosing the appropriate equipment and packaging and carry out the filling of the wine. Apply basic technologies in the production of sparkling wines, liqueur wines and dessert wines by selecting appropriate equipment and packaging for the production, finishing and finalization of these wines. Present wine professionally, using professional terminology in describing and evaluating wine, and guide wine tasting by interpreting sensory experiences of wine. Use the legislation (Law and Regulations on wine).