Oenology Ι

Course Information
TitleΟΙΝΟΛΟΓΙΑ Ι / Oenology Ι
CodeΠΡ03
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate, 3rd / Doctorate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID40002903

Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)

Registered students: 24
OrientationAttendance TypeSemesterYearECTS
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAOptional Courses745

Class Information
Academic Year2020 – 2021
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Class ID
600170751
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
  • Distance learning
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
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures261.0
Laboratory Work261.0
Reading Assigment441.8
Field trips and participation in conferences / seminars / activities60.2
Written assigments200.8
Exams30.1
Total1255
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
Course Bibliography (Eudoxus)
Χημεία και Βιοχημεία Οίνου - Οινοποίηση, Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
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
16-03-2021