Oenology

Course Information
TitleΟΙΝΟΛΟΓΙΑ / Oenology
CodeΕΧΤ485
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonNo
StatusActive
Course ID40001045

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Class ID
600124248
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
  • French (Instruction, Examination)
General Competences
  • Apply knowledge in practice
  • Make decisions
  • Work autonomously
  • Work in an international context
  • Work in an interdisciplinary team
  • Generate new research ideas
Course Content (Syllabus)
Growth and composition of grapes, Grape harvesting, transportation to winery and mechanical processing. Composition, examination and processing of must. Alcoholic and other fermentations. Composition, examination, treatments, maturation and ageing of wine. Sulphur dioxide in wine-making. Educational visits to wineries.
Keywords
grapes, chemical composition, vinification, wine, ageing
Educational Material Types
  • Notes
  • Slide presentations
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures
Laboratory Work
Reading Assigment
Field trips and participation in conferences / seminars / activities
Written assigments
Total
Student Assessment
Student Assessment methods
  • Written Exam with Short Answer Questions (Summative)
  • Performance / Staging (Summative)
  • Labortatory Assignment (Summative)
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