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Basic winemaking techniques

Course Code:

5.1

Semester:

5th Semester

Specialization Category:

SC

Course Hours:

2Θ + 2Ε

ECTS:

7


Lesson Code: 5.1

Semester: 5th Semester

Category: Compulsory

Hours: 2h Theory + 2h Lab

ECTS credits: 7

 

LEARNING RESULTS

After the end of the course students will be able to:

  • To know the evolution of the chemical composition of the grape during ripening and the effect that various other exogenous factors have on the ripening course of the grape.
  • Apply the necessary manipulations and pre-fermentation interventions to the raw material and use selected strains of yeasts in winemaking.

 

COURSE CONTENT

Theoretical part

  1. The concept of Technological Maturity. Description of the grape during ripening. The evolution of the
    chemical composition of the grape during ripening. Determination of Maturity and the concept of
    Effect of various other exogenous factors on the ripening process. The effect of
    Botrytis cinerea.
  2. Manipulations and fermentation operations on the raw material. Selection of the date and
    practices of the harvest. The overripeness. Correction of the acidity of the gums. Increase in the
    sugar content of the juices. The enzymatic transformations & reactions of the grape after
    its harvest. The use of industrial enzyme preparations in winemaking.
  3. The use of sulfuric anhydride in musts and wines. Introduction & effect of sulfuric anhydride
    on human physiology. The chemical properties of sulfuric anhydride. Sulfuric anhydride binding compounds
    . Practical consequences and forms of sulfuric anhydride in wines. The
    microbiostatic & germicidal properties of sulfuric anhydride. The use of sulfuric anhydride in
  4. Products and techniques used in conjunction with sulfuric anhydride. Sorbic acid. Fatty
    Ascorbic acid. Lysozyme. Niacin. Pasteurization. The use of an inert
    gas atmosphere.
  5. The use of selected yeast strains in winemaking. Yeast technology. The control of alcoholic
    The growth cycle of yeasts and the kinetics of alcoholic fermentation. The nutritional needs
    of yeasts. The various agents of alcoholic fermentation. Inhibitors of alcoholic fermentation.
  6. Various physicochemical factors that affect the development of yeasts and the course of
    alcoholic fermentation. Problems of incomplete alcoholic fermentations and ways to deal with them.
    Vaccination techniques.

 

Laboratory Part

  1. Technological maturity of grapes and its importance.
  2. Changes in the chemical composition of grapes during ripening
  3. Effect of exogenous factors on the ripening process – The effect of botrytis cinerea
  4. Harvesting – Management of the raw material in the winemaking conditions.
  5. Winemaking – Utilization of mechanical equipment for the production of must.
  6. Operations on the wort-preliminary processes (white vinification) – pre-fermentation processes (red vinification).
  7. Control of sugar content, acidity and pH of the wort – Correction of the composition of the wort.
  8. Enzymatic changes by the action of enzymes. Importance of the use of enzymes in winemaking.
  9. Use of selected yeasts for wine production
  10. Chemical behavior of sulfuric anhydride.
  11. The use of sulfuric anhydride in winemaking
  12. Products – techniques used in conjunction with sulfite
  13. Alcoholic fermentation – Physicochemical factors that affect the development of yeasts – course of alcoholic fermentation.
  14. Problems of incomplete fermentations and ways to deal with them.

 

RECOMMENDED BIBLIOGRAPHY

Greek

  1. Evangelos Soufleros. “Oenology. Science and know-how – T 2”. Copyright © 1997. ISBN : 9609699 1 6 , Set : 960 699 2 4
  2. Stavroula Kourakou-Dragona. “Topics of Oenology”. Trochalia, Athens 1998. ISBN : 960 7809 297.
  3. Argyris Tsakiris. “Oenology. From the grape to the wine”. Psyhalos Publications. Athens 1998. ISBN: 960 7920 05 8.

 

Foreign language

  1. Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu. “Traité d’ Œnologie – (Vol.1) ”. Dunod, Paris 1998. ISBN : 2 10 003948 1.
  2. Ron S. Jackson. “Wine science. Principles and applications”. Academic Press, Inc. California, 1994. ISBN : 0 12 379060 3.
  3. Emile Peynaud. “Connaissance et travail du vin”. Dunod, Paris 1981. ISBN : 2 04 011417 3.
  4. Les Entretiens Scientifiques Lallemand. “La microbiologie des vins mousseux V 3”. Lallemand © Toulouse 1994.
  5. Les Entretiens Scientifiques Lallemand. “Fermentation Technology V 2”. Lallemand © Toulouse 1994.
  6. Hans R. Luthi et Ulrich Vetsch. “Analyses et Appréciation Microscopiques de vins et jus de fruits dans la pratique”, Collection Avenir Œnologie.
  7. Roger B.Boulton et al. “Principles and practices of winemaking”, Aspen Publishers Inc., New York, c1996, ISBN : 08342 127 06.
  8. Bruce W. Zoecklein et al. “Wine analysis and Production”, Chapman & Hall, New York, c 1995, ASIN : 041 298 2412.
  9. Kenneth C. Fugelsang. “Wine Microbiology”, Aspen Publishers Inc., New York, c1997, ISBN : 04120 661 14.
  10. Cornelius S. Ough. “Winemaking basics”, Haworth Press, New York, 1991, ISBN : 15602 200 58.
  11. Richard P. Vine et al. “Winemaking : From grape growing to marketplace”, Chapman & Hall, New York, c 1997, ISBN : 083421699x.
  12. David R. Storm. “Winery utilities : planning, design and operation”, Aspen Publishers Inc., New York, c1997, ISBN : 08342 198 16.