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The aims of the study program Enology are education and training of professional enologist within narrow scientific field of Biotechnology, as well as education of specialist engineers in technology capable of independent work in the production process of grape, fruit and special wines, but also to deal with a situation, emerging inherent manufacturing process. Education of Specialist Engineers in Technology is adequate to organize, implement and control the physical, chemical and microbiological analysis in a winery laboratories, accredited laboratories and institutions engaged in scientific research in the field of enology. Upon completion of specialist studies, they will be able to take action at appropriate stages of production, based on adequately obtained analytical results, in order to favor or prevent certain processes and change that affect the final quality and stability of wine and spirits (selection of raw materials, the manufacturing process, conditions of ageing and stabilization, as well as the style of final product).

Furthermore, they will be able to perform original, professional and relevant research, to improve existing and promote novel methods. After graduation, specialists will be able to describe and interpret the sensory properties of wine. Knowledge of the impact and importance of the individual stages of the technological process of wine production, as well as applied enological products and equipment on the sensory properties of wine will be gained and it will allow effective action in order to improve the quality of the wine. Understanding of the different production microorganisms (yeasts, bacteria, fungi) application and influences in wine technology will be considered. Ability to understand and follow the legislation in the field of production and marketing of wine is also provided.