|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|TEACHING HOURS PER WEEK||ECTS CREDITS|
|Lectures and laboratory course||5||5|
|COURSE TYPE||Scientific Area|
|TEACHING & EXAMINATION LANGUAGE:||Greek|
|COURSE OFFERED TO ERASMUS STUDENTS:||Yes (in English)|
- LEARNING OUTCOMES
|Upon successful completion of the course, students will be able to:
· 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
- 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.
- LEARNING & TEACHING METHODS – EVALUATION
|TEACHING METHOD||Face to face/ Distance learning|
|USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
|Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report|
- SUGGESTED BIBLIOGRAPHY
|Pascal Ribereau-Gayon, Denis Dubourdieu, B. Doneche, A. Lonvaud. 2005. Handbook of Enology, 2nd Edition, Volume 1, The Microbiology of Wine and Vinifications. Wiley.|