Course Information
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level1st / Undergraduate, 3rd / Doctorate
Teaching PeriodWinter
Course ID420001786

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 138
OrientationAttendance TypeSemesterYearECTS
KORMOSElective CoursesWinter-4

Class Information
Academic Year2021 – 2022
Class PeriodWinter
Faculty Instructors
Weekly Hours3
Total Hours39
Class ID
Mode of Delivery
  • Face to face
  • Distance learning
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, 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 the production of white, rosé, red, sparkling and sweet wines 3. get basic knowledge of distillates and their production 4. know the basic stages of beer production 5. know the production process of alcoholic beverages (fruit, cereal etc.) and distillates (whisky, vodka etc.) 6. know the European and Greek legislation of wine and alcoholic beverages
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)
1. Global economic geography of wine, Greek vineyard, a legislative classification of Greek wines. 2. Structure and composition of grapes 3. Grape ripening, technological maturity 4. Determination of time of harvest of grapes 5. Winemaking. Corrections of grape must: enrichment with sugars, acidity correction, addition of tannin 6. Winemaking I (Mechanical and Chemical processes) 7. Winemaking II (Spontaneous fermentation and use of commercial yeasts / Red winemaking I) 8. Winemaking III (Red winemaking II) 9. Winemaking IV (White and rosé winemaking) 10. Special winemaking: Champagne wine (Champagne), sparkling wines, sweet wines / Greek spirits 11. Beer 12. Alcoholic beverages (fermentation of fruit, cereals etc.) / Distillates (Whisky, Vodka etc.) 13. Legislation of wine and alcoholic beverages
Grapes, wines, fermentations, wine microbiology, wine making, beer, whisky, vodka, legislation
Educational Material Types
  • Notes
  • Slide presentations
  • Video lectures
  • 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
powerpoint, Slides
Course Organization
Reading Assigment61
Student Assessment
100% written exams
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
Course Bibliography (Eudoxus)
Βιβλίο [68382981]: ΟΙΝΟΛΟΓΙΑ, ΕΠΙΣΤΗΜΗ ΚΑΙ ΤΕΧΝΟΓΝΩΣΙΑ, Ευάγγελος Ηρ. Σουφλερός
Additional bibliography for study
1. Τσακίρης Α. (2014). Οινολογία – από το σταφύλι στο κρασί. Εκδόσεις Ψύχαλου, Αθήνα. 2. Jackson R. (2008). Wine Science – Principals and Applications. Academic Press – Elsevier. 3. Ribéreau-Gayon P., Dubourdieu, D., Donèche B. and Lonvaud A. (2006). Handbook of Enology, Volume 1, The Microbiology of Wine and Vinifications, 2nd Edition, John Wiley & Sons, Ltd 4. Ribéreau-Gayon P., Glories Y., Maujean A. and Dubourdieu, D. (2006). Handbook of Enology, Volume 2, The Chemistry of Wine, Stabilization and Treatments, 2nd Edition John Wiley & Sons, Ltd 5. Buglass, A. J. (Ed.). (2011). Handbook of alcoholic beverages: technical, analytical and nutritional aspects. John Wiley & Sons. https://doi.org/10.1002/9780470976524 6. Briggs, D. E., Brookes, P. A., Stevens, R. B. C. A., & Boulton, C. A. (2004). Brewing: science and practice. Elsevier.
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