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課程名稱 |
葡萄酒與烈酒文化產業
Wine and Spirit Cultural Business |
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開課學期 |
111-2 |
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授課對象 |
管理學院 管理學院企業管理碩士專班(GMBA) |
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授課教師 |
陳千浩 |
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課號 |
GMBA7137 |
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課程識別碼 |
749EM1560 |
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班次 |
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學分 |
2.0 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
第4,5,8,9,10,11,12,14 週
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上課地點 |
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備註 |
本課程以英語授課。密集課程。上課日期及時間請詳見GMBA官網(https://gmba.ntu.edu.tw/en/)
限GMBA班學位生
總人數上限：50人 |
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課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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課程大綱
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課程概述 |
For hundreds of years, the culture of wine and spirit has an important role in the societies, and is associated with religion, history, tradition, gastronomy, and cultural-social business. In recent years, following the economic growth and globalization, the wine and spirit market experienced dynamic expansion across most regions. In 2019, the world wine and spirit market was valued at $970 billion, and is expected to reach $1,411 billion by 2027, with a Compound Annual Growth Rate CAGR of 4.9%. Their consumption is generally associated with events of significant importance during occasions such as weddings, anniversaries, business invitations, corporate events, social gatherings, parties, and other celebrations. Therefore, the need for professional/comprehensive knowledge of wine and spirit cultural business with a global perspective continues to grow across every international business administrative profession. |
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課程目標 |
This subject is designed to provide students with foundational knowledge required to understand the scientific principles, practices, techniques, regulation, labelling, market development of wine and spirit. As part of the course, students will learn the scientific and industrial knowledge through a practical wine and spirit making experiment in the lab in order to equip students with solid understanding of alcoholic beverages. A combined structure to blend the theory and practice aspects enable students to gain insight into:
a) Learn about the history, culture evolution and health aspects of wine and spirit.
b) Learn about the core knowledge of the elaboration of alcoholic beverages such as baijou, beer, brandy, cider, gin, rum, sake, shochu, sparkling wine, vodka, whisky, and wine etc.
c) Understand the professional wine and spirit sensory evaluation and service skills in hospitality.
d) Learn about the food and wine pairing principles through the Western and Asian table manners/dining etiquette by learning about key elements to entertain a successful business dining.
e) Understand the global wine and spirit business by type and distribution channel: global wine and spirit market overview, opportunity analysis and forecast. |
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課程要求 |
No formal requirement, but previous attendance of an introductory wine and spirit course is helpful to follow the lecture. The class of the Wine and Spirit Cultural Business requires a Course Materials Fee to cover the costs associated with the Winemaking Experiment, Wine Tasting, 6 ISO Wine Tasting Glasses/student, Wine & Food Pairing, Printed Handouts and Field Trip Wine Tasting. The cost is 2,000.- NT/student. The TA of the class will collect the course materials fee and issues payment to the materials suppliers. |
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預期每週課後學習時數 |
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Office Hours |
另約時間 備註： Appointment upon request |
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指定閱讀 |
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參考書目 |
Clarke, R. J., & Bakker, J. (2012). Wine : Flavour Chemistry (2nd ed.): Chichester; Ames, Iowa : Wiley Blackwell.
Goldstein, E. (2006). Perfect Pairings. California, USA, University of California Press
Halliday, J. (1998). Wine Atlas of Australia and New Zealand. Sydney Australia: Harper Collins Publisher.
Henderson, P., & Rex, D. (2007). About Wine. New York: Thomson Delmar Learning.
Jaine, T. Editor (2006). The Oxford Companion to Food. Oxford, UK, Oxford
Johnson, H., & Robinson, J. (2013). The World Atlas of Wine (7th ed.). London: Mitchell Beazley.
Molyneux-Berry, D. (1990). The Sotheby's Guide to Classic Wines and their Labels. London England: Dorling Kindersley Ltd.
Page, K. & Dornenburg, A. (2008). The Flavour Bible. New York, USA, Hachette Book Group.
Peynaud, E. (1987). The Taste of Wine. San Francisco, CA, USA, The Wine Appreciation Guild Ltd.
Soon, E. & Guy, P. (2007). Wine with Asian Food. Singapore, Landmark Books Pte.
Stevenson, T. (2003). The World Encylopedia of Champagne & Sparkling Wine. Bath, UK: Absolute Press. |
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評量方式
(僅供參考) |
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週次 |
日期 |
單元主題 |
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Week 1 |
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The archeological/historical origin, culture and health aspects of wine and spirit. Alcoholic fermentation. Understand the basic elements of alcoholic fermentation and responsible organisms. |
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Week 2 |
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he categorization of Fermented, Distilled and Compounded alcoholic beverages. European Community wine and spirit legislation, including the Geographical Indication and Agriculture Food/Wine/Spirit Names and the Appellation of Origin in relation with the environmental/natural characteristics, history, and culture. |
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Week 3 |
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Wine and sprit elaboration theoretical and practical session: Students will be divided into groups to carry out small scale winemaking experiment. |
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Week 4 |
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The historical background and categories of special wines: The elaboration of Naturally sweet wines: Botrytized noble rot, cool-climate creo-extracted wines, dehydrated straw wines. Oversaturated gaseous/bottle fermented sparkling wines in major growing regions |
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Week 5 |
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Asian and Western grain alcoholic beverages: Different types of enzyme sources. Solid and Liquid phases of spontaneous saccharification, fermentation and distillation. Barley malting/germination and enzymatic saccharification. Asian tradition of the Aspergillus Mould/Koji saccharification, fermentation and distillation. |
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Week 6 |
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Sensory evaluation, the theoretical and analytical tasting of wine and spirit. The descriptive sensory skills and evaluation practice and training including the key components of appearance, aroma, flavor, taste, and mouth feel properties |
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Week 7 |
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Practical session: Wine and spirit service according to Asian and Western fine dining. Wine and spirit food pairing theoretical and practical exercises: interaction between sweetness, acidity, tannin, alcohol, and umami. |
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Week 8 |
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Global wine and spirit business overview: Wine and spirit production, imports/exports and international trade, wine tourism, hospitality, and cuisine. International wine and spirit case studies analysis examples. |
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Week 9 |
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Practical session: Hand bottling/labelling of the wine made from the previous session, wine and food pairing principal, promotion, and food pairing practice |
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