OENOLOGY AND ALCOHOLIC BEVERAGES
| Title | ΟΙΝΟΛΟΓΙΑ ΚΑΙ ΟΙΝΟΠΝΕΥΜΑΤΩΔΗ ΠΟΤΑ / OENOLOGY AND ALCOHOLIC BEVERAGES |
| Code | Ν045Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 3rd / Doctorate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001786 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses | Winter | - | 4 |
| Academic Year | 2018 – 2019 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600119935
|
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600119935
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
- French (Examination)
Learning Outcomes
Upon completion of this course, students will be able to:
1. know the structure and composition of grape and maturation indicators
2. know the winemaking process for producing white, rosé, red, sparkling and sweet wines.
3. get basic knowledges of distillats and their production.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work autonomously
- Work in an international context
- Work in an interdisciplinary team
- Advance free, creative and causative thinking
Course Content (Syllabus)
Global economic geography of wine, Greek vineyard, a legislative classification of Greek wines. Structure and composition of grapes, grape ripening, technological maturity, determination of time of harvest of grapes. Yeasts in wine-making, wine yeast, yeast disease, yeast infection, yeast with great technological interest in winemaking, using selected yeasts. Alcoholic fermentation in wine, biochemistry of alcoholic fermentation. The lactic acid bacteria in winemaking, malolactic fermentation and diseases of lactic acid bacteria in wine. The acetic bacteria in winemaking and fermentation-diseases acetic bacteria in the wine. Winemaking. Corrections to grape pomace: enrichment sugars, acidity correction, addition of tannin. Technology red, white and rosé wine, special vinification: Champagne wine (Champagne), sparkling wines, sweet wines. Monitoring of alcoholic fermentation and appropriate interventions. Spirits: Definitions, spirits and beverage technology.
Keywords
Grapes, wines, fermentations, microbiology of wine, wine making
Educational Material Types
- Notes
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Laboratory Teaching
- Use of ICT in Communication with Students
Description
Teaching and Lab Software: powerpoint
Slides
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | ✓ | ||
| Reading Assigment | 31 | ✓ | ✓ | ||
| Written assigments | 30 | ✓ | ✓ | ✓ | |
| Exams | 40 | ✓ | ✓ | ||
| Total | 140 |
Student Assessment
Description
90% written exams
10% individual theme essay
Student Assessment methods
- Written Exam with Multiple Choice Questions (Formative, Summative)
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
- Labortatory Assignment (Formative, Summative)
- Χ
Bibliography
Course Bibliography (Eudoxus)
Βιβλίο [68382981]: ΟΙΝΟΛΟΓΙΑ, ΕΠΙΣΤΗΜΗ ΚΑΙ ΤΕΧΝΟΓΝΩΣΙΑ, Ευάγγελος Ηρ. Σουφλερός
Last Update
21-01-2019
