LABORATORY EXERCISES IN OENOLOGY AND ALCOHOLIC BEVERAGES
| Title | ΕΡΓΑΣΤΗΡΙΑΚΕΣ ΑΣΚΗΣΕΙΣ ΟΙΝΟΛΟΓΙΑΣ ΚΑΙ ΟΙΝΟΠΝΕΥΜΑΤΩΔΩΝ ΠΟΤΩΝ / LABORATORY EXERCISES IN OENOLOGY AND ALCOHOLIC BEVERAGES |
| Code | Ν315Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001910 |
| Academic Year | 2025 – 2026 |
| Class Period | Winter |
| Faculty Instructors | |
| Instructors from Other Categories | |
| Weekly Hours | 3 |
| Class ID | 600275068
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600275068
- eLearning: https://elearning.auth.gr/course/view.php?id=11449
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:
1. gain experience in basic analyses of wines, beer and alcoholic beverages
2. know the process for the production of wine, beer and alcoholic beverages
3. gain experiences in the technology of wine, beer 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. Check ripeness of grapes, maturity index, instruments of sugar measurements
2. Harvest wine grapes, white winemaking, red winemaking
3. Grape and wine composition, methods for analysis of musts, sampling - maintenance.
4. Acidity, Total and volatile acidity,
5. Ethanol content
6. Reducing sugars Fehling, dinitrosalicylic acid (DNS) method, LUFF-SCHOORL, sucrose , adulteration.
7. Determination of sulfur dioxide, determination of sulphates.
8. Phenolic compounds (FOLIN-CIOCALTEU index, total phenolic index, total flavonoids, total anthocyanins, total tannins)
9. Antioxidant activity (DPPH, FRAP)
10. Color
11. Clarity of wine - haze prevention, determination of iron chelation, paper chromatography, thin layer chromatography.
12. Beer analyses
Keywords
Grapes, wines, fermentations, microbiology of wine, wine making, analyzes must and wine, sensory analysis of wine and spirits.
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 Laboratory Teaching
- Use of ICT in Communication with Students
- Use of ICT in Student Assessment
Description
Teaching and Lab Software: using transparencies, powerpoint, slides, video of laboratory exercises/analyses
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 0.9 | ✓ | ✓ | |
| Laboratory Work | 26 | 0.9 | ✓ | ✓ | ✓ |
| Reading Assigment | 31 | 1.1 | ✓ | ✓ | |
| Exams | 57 | 2.0 | ✓ | ✓ | |
| Total | 140 | 5 |
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)
- Oral Exams (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
- Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
(κωδικός Εύδοξος:6460)
Ευάγγελος Ηρ. Σουφλερός, 2012. Οίνος και αποστάγματα, μέθοδοι ανάλυσης
Additional bibliography for study
1. Σουφλερός, E. (2015). Οινολογία, Επιστήμη και Τεχνογνωσία (κωδικός Εύδοξος:50657990)
2. Heymann, H., & Ebeler, S. E. (2016). Sensory and instrumental evaluation of alcoholic beverages. Academic Press. https://doi.org/10.1016/C2014-0-03468-5
Last Update
19-01-2021
