Course Information
TitleΟΙΝΟΛΟΓΙΑ ΙΙ / Oenology ΙΙ
CodeΠΡ04
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID40002904

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

Registered students: 8
OrientationAttendance TypeSemesterYearECTS
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAOptional Courses845

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Total Hours52
Class ID
600146046
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Prerequisites
Required Courses
  • Η05 Food Processing and Preservation
General Prerequisites
ΠΡ03 Enology Ι
Learning Outcomes
After the successful attendance of the course the students are expected to be familiar with classical and special types of vinification, wine treatments, spirit production, legislation and sensory evaluation. Visits to wineries offer the students the ability to come in contact with the producers, and become aquainted with practical aspects of production
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
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Εconomic-technical aspects and winery equipment Red, white and rose wine vinification Special types of vinification Wine stabilisation and clarification treatments wine spoilage Grape and wine products and by-products Spirits Sensory evaluation of wine and spirits Viti vinicultural legislation Visits to wineries
Keywords
wine, vinification, sensory evaluation, oxidation
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Communication with Students
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures261.0
Laboratory Work261.0
Reading Assigment200.8
Field trips and participation in conferences / seminars / activities60.2
Written assigments170.7
Exams301.2
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
Additional bibliography for study
Handbook of Enology, 2nd Edition, Volume 2, The Chemistry of Wine: Stabilization and Treatments by Pascal Ribereau-Gayon (Editor), Y. Glories (Editor), A. Maujean (Editor), Denis Dubourdieu (Editor) Oxidation mechanisms occurring in wines (review) Carla Maria Oliveira, António César Silva Ferreira, Victor De Freitas, Artur M.S. Silva,Food Research International, Volume 44, Issue 5, June 2011, Pages 1115–1126
Last Update
06-02-2020