Oenology Ι
| Title | ΟΙΝΟΛΟΓΙΑ Ι / Oenology Ι |
| Code | ΠΡ03 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate, 3rd / Doctorate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 40002903 |
Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)
Registered students: 1
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIA | Optional Courses | 7 | 4 | 5 |
| Academic Year | 2018 – 2019 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600124111
|
Class Schedule
| Building | Χημείας (Νέο Β) |
| Floor | Όροφος 8 |
| Hall | ΑΙΘΟΥΣΑ 802 (153) |
| Calendar | Τρίτη 15:00 έως 17:00 |
| Building | Χημείας (Νέο Β) |
| Floor | Όροφος 8 |
| Hall | ΑΙΘΟΥΣΑ 802 (153) |
| Calendar | Τετάρτη 14:00 έως 16:00 |
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/1/600124111
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=5&mn=643&cid=1150
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=3849
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
Required Courses
- Η04 Food Chemistry I
General Prerequisites
Basic knowledge of Laboratory Food Analysis
Learning Outcomes
After the successful attendance of the course the students are expected to be familiar with the process of grape maturation and composition, harvest and pre-fermentation treatments, control of alcoholic fermentation, malolactic fermentation, wine chemistry and composition, wine aging as well as the use of Sulfur Dioxide in Must and Wine Treatment
Winery visits are expected to provide the students with the opportunity to become familiar with practical aspects of the wine production process
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
- Advance free, creative and causative thinking
Course Content (Syllabus)
Grape maturation and composition
Harvest and Pre-Fermentation Treatments
Alcoholic fermentation, malolactic fermentation
wine chemistry and composition, wine aging
Use of Sulfur Dioxide in Must and Wine Treatment
winery visits
Keywords
grape, grape must, wine, alcoholic fermentation, SO2
Educational Material Types
- 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 1, The Microbiology of Wine and vinifications
by Pascal Ribereau-Gayon (Editor), Denis Dubourdieu (Editor), B. Doneche (editor), A. Lonvaud (Editor)
Last Update
19-05-2017
