|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|INDEPENDENT TEACHING ACTIVITIES
|TEACHING HOURS PER WEEK||ECTS|
|Lectures and laboratory course||5||5|
|LANGUAGE (TEACHING AND EXAMS)||Greek|
|THE COURSE IS OFFERED TO ERASMUS STUDENTS||Yes (in English)|
|COURSE WEBSITE (URL)||https://eclass.duth.gr/courses/OPE01175/
- TEACHING OUTCOMES
• Understand the basic principles that govern the science of oenology as it has evolved through centuries of winemaking but also recently through the adoption of principles, methods and techniques by other sciences such as e.g. biotechnology, microbiology and food biochemistry.
• Understand the new needs that arise for the production of competitive and innovative wine-based products
|§ Independent work
§ Literature search, data analysis and synthesis
§ Development of inductive reasoning
3. COURSE CONTENT
1. Grapes as a raw material for winemaking.
2. Vineyards and main wine-producing areas of Greece.
3. Pre-fermentation and treatments.
4. Alcoholic fermentation.
5. Malolactic fermentation.
6. Winemaking techniques.
7. Chemical composition of wines.
8. Physico-chemical properties of wines.
9. Blisters and sediments of wines of physicochemical origin.
10. Wine diseases.
11. Wine substances. Wine treatments.
12. Wine legislation. Wine and health.
4. TEACHING AND LEARNING ASSESSMENT METHODS
|DELIVERING METHOD||In classroom|
|IT USE||§ Power point, videos
|TEACHING ORGANIZATION||Activity||Semester workload
|Individual written assignments||15|
(25-hour workload per credit unit)
|Mid-semester and final written examinations.|
- PROPOSED LITERATURE
|Pascal Ribereau-Gayon, Denis Dubourdieu, B. Doneche, A. Lonvaud. 2005. Handbook of Enology, 2nd Edition, Volume 1, The Microbiology of Wine and Vinifications. Wiley.|