OENOLOGY AND ALCOHOLIC BEVERAGES
| Title | ΟΙΝΟΛΟΓΙΑ ΚΑΙ ΟΙΝΟΠΝΕΥΜΑΤΩΔΗ ΠΟΤΑ / OENOLOGY AND ALCOHOLIC BEVERAGES |
| Code | Ν045Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 3rd / Doctorate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001786 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 156
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses | Winter | - | 4 |
| Academic Year | 2022 – 2023 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600210305
|
Class Schedule
| Building | Αγρόκτημα - Ζωοτεχνία |
| Floor | Ισόγειο |
| Hall | ΚΕΝΤΡΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΚΤΙΡΙΟ ΕΤΤ (268) |
| Calendar | Τετάρτη 13:00 έως 16:00 |
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600210305
- eLearning: https://elearning.auth.gr/course/view.php?id=9712
Erasmus
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
Keywords
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
Description
powerpoint, Slides
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | ✓ | ||
| Reading Assigment | 61 | ✓ | ✓ | ||
| Exams | 40 | ✓ | ✓ | ||
| Total | 140 |
Student Assessment
Description
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)
Bibliography
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.
Last Update
20-01-2021
