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 the production of white, rosé, red, sparkling and sweet wines.
3. get basic knowledge of distillates and their production.
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.
Grapes, wines, fermentations, microbiology of wine, wine making