Oenology ΙΙ
| Title | ΟΙΝΟΛΟΓΙΑ ΙΙ / Oenology ΙΙ |
| Code | ΠΡ04 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 40002904 |
Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIA | Optional Courses | 8 | 4 | 5 |
| Academic Year | 2017 – 2018 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600101769
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600101769
- At the Website of the School: http://www.chem.auth.gr/index.php?mn=643
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=6309
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
Required Courses
- Η05 Food Processing and Preservation
General Prerequisites
ΠΡ03 Enology Ι
Learning Outcomes
After the successful attendance of the course the students are expected to be familiar with classical and special types of vinification, wine treatments, spirit production, legislation and sensory evaluation.
Visits to wineries offer the students the ability to come in contact with the producers, and become aquainted with practical aspects of production
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
- Work in teams
- Work in an international context
- Work in an interdisciplinary team
- Respect natural environment
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Εconomic-technical aspects and winery equipment
Red, white and rose wine vinification
Special types of vinification
Wine stabilisation and clarification treatments
wine spoilage
Grape and wine products and by-products
Spirits
Sensory evaluation of wine and spirits
Viti vinicultural legislation
Visits to wineries
Keywords
wine, vinification, sensory evaluation, oxidation
Educational Material Types
- Notes
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 1.0 | ✓ | ✓ | |
| Laboratory Work | 26 | 1.0 | ✓ | ✓ | |
| Reading Assigment | 20 | 0.8 | ✓ | ✓ | |
| Field trips and participation in conferences / seminars / activities | 6 | 0.2 | ✓ | ||
| Written assigments | 17 | 0.7 | ✓ | ✓ | |
| Exams | 30 | 1.2 | ✓ | ✓ | |
| Total | 125 | 5 |
Student Assessment
Description
written exams (60%), laboratory practice (25%), oral presentation (15%)
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
- Performance / Staging (Formative)
- Labortatory Assignment (Formative)
Bibliography
Additional bibliography for study
Handbook of Enology, 2nd Edition, Volume 2, The Chemistry of Wine: Stabilization and Treatments
by Pascal Ribereau-Gayon (Editor), Y. Glories (Editor), A. Maujean (Editor), Denis Dubourdieu (Editor)
Oxidation mechanisms occurring in wines (review) Carla Maria Oliveira, António César Silva Ferreira, Victor De Freitas, Artur M.S. Silva,Food Research International, Volume 44, Issue 5, June 2011, Pages 1115–1126
Last Update
18-05-2017
