Enology-Distillates


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0015 SEMESTER 9th
COURSE TITLE Enology-Distillates
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01175/

 

 

  1. TEACHING OUTCOMES
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
General capabilities
§  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.
13. Spirits.

4. TEACHING AND LEARNING ASSESSMENT METHODS

DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. 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.