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SCHOOL |
OF AGRICULTURAL SCIENCES |
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ACADEMIC UNIT |
AGRICULTURE |
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LEVEL OF STUDIES |
UNDERGRADUATE |
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COURSE CODE |
GEB0511-7 |
SEMESTER |
5 | ||
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COURSE TITLE |
Technology and Quality Control of Vine Products | ||||
| INDEPENDENT TEACHING ACTIVITIES |
WEEKLY TEACHING HOURS |
CREDITS | |||
| Lectures | 3 | ||||
| Lab / Op. Exercises | 0 | ||||
| Exercises | 0 | ||||
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TOTAL HOURS |
3 | 5 | |||
| COURSE TYPE | General background | ||||
| PREREQUISITE COURSES | none | ||||
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | Greek and English | ||||
| IS THE COURSE OFFERED TO ERASMUS STUDENTS | Yes (English) | ||||
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COURSE WEBSITE (URL) |
https://
eclass.uowm.gr/courses/AGRO176/
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2. LEARNING OUTCOMES
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Learning Outcomes |
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The main goal of the course is to teach the students • The basic concepts and principles of vineyards primary production and the basic principles of oenology and spirits production. • To participate and conduct a simple oenology laboratory exercises in order to familiarize with the utensils, instruments and devices of an oenology laboratory. On successful completion of this module the learner will be able to: • Identify the principles covering the establishment and the management of a vineyard. • Understand and explain the main features of Greek and foreign varieties and their wine making characteristics. • Understand and explain the influence of cultivation practice and environmental conditions on finished wine. • Understand and apply the basic principles of oenology. • Understand and apply basic oenology analytical techniques. • Understand and explain the influence of selected oenological parameters in the quality of finished wine. • Understand and evaluate the results from oenological analysis and to provide solutions whenever they may needed. |
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General Competences |
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After graduations participants should: have the theoretical and practical background concerning the field agricultural science related with the process of controlling and evaluating the quality of vine products have the ability to successfully implement their knowledge on basic oenological controls have acquired the necessary knowledge background to be able to access further postgraduate studies On top of previously mentioned coursed aim at the following points: Adapting to new situations Decision making Working independently Team work Working in international environment Working in interdisciplinary environment Production of new research ideas Respect of natural environment Production of free, creative and inductive thinking |
3. SYLLABUS
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Current wine and grape situation in Greece Description of Grape Factors affecting the maturation and quality of grapes Definition of grape harvesting time The composition of the wine Alcoholic fermentation Corrections to marc Vinification Work in the cellar Wine Bottling Ethyl alcohol Acidity of grape and wine Volatile acidity Tartaric Malic acid Reducing Sugars sulfur dioxide acid Phenolic compounds Anthocyanins Tannins Assess the color of wine Clarity of wine and accidents Ethyl alcohol spirits Acidity spirits |
4. TEACHING and LEARNING METHODS - EVALUATION
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DELIVERY |
Face to face | ||||||||||||||||||||||||
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USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Implementation of ICT through e-class in teaching, and communication. Using Keynote for laboratory education | ||||||||||||||||||||||||
| TEACHING METHODS |
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STUDENT PERFORMANCE EVALUATION |
Formal written exams at the end of semester (50% Lectures, 50% laboratory) Multiple choise questioners, problem solving, short answer questions Evaluation criteria are defined in the course guide that is distributed at the beginning of the semester to the students and is also available in electronic form on the e-class asynchronous distance learning platform. |
5. SUGGESTED BIBLIOGRAPHY
| -Suggested bibliography : |
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• Σουφλερός Ε., (2000) Οίνος και Αποστάγματα. [Sufleros E., (2002) Wine and Spirits ] [ISBN 960- 90699-3-2] • Τσακίρης Α., (2008) Οινολογία, Εκδόσεις Ψύχαλος Φίλλιπος και ΣΙΑ εκδοτική. [Tsakiris A., (2008) Oenology, Psichalos pub.] [ISBN: 960-7920-05-8] • B. W. Zoecklein. (1995) Wine analysis and production. Springer Science & Business. [ISBN: 978-0- 8342-1701-0] • R.B. Boulton, V.L. Singleton, L.F. Bisson (1998) Principles and practices of winemaking. Springer. [ISBN: 978-0-8342-1270-1] • Y. Margalit (2004). Concepts in wine chemistry. Wine Appreciation Guild. [ISBN-10: 1891267744] • R.P. Vine, E.M. Harkness, S.J. Linton (2002) Winemaking: from grape growing to marketplace. Springer. [ISBN-10: 0306472724] |
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-Related academic journals: |