Enology-Distillates

Grapes as raw materials of wines. Grape varieties and major grape producing regions in Greece. Pre-fermentation treatments. Alcoholic fermentation. Malolactic fermentation. Fermentation technology. Chemical composition of wines. Wine clouding and wine sediments. Wine defects. Post-fermentation treatments. Wine consumption and human
Μάθημα: Enology-Distillates
Course Number: FOOD 0015
Ώρα:
Προαπαιτούμενα:
Μονάδες: 5
Αίθουσα:
Ημέρα:
Component(s):
Χάρτης: Map

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0015 SEMESTER 9
COURSE TITLE Enology-Distillates
TEACHING ACTIVITIES

 

 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
 
 
COURSE TYPE Scientific Area
PREREQUISITES:

 

 –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01175/
  1. LEARNING OUTCOMES
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
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. 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.
13. Spirits.
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 

 Yes
TEACHING ORGANIZATION

 
Activity Workload/semester
Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

  

125
Student Evaluation

 

 Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
  1. 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.