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Ampelography-World vineyard

Course Code:

7.1

Semester:

7th Semester

Specialization Category:

SC

Course Hours:

2Θ + 2Ε

ECTS:

6


Course Tutors

Korkas Elias

Lesson Code: 7.1

Semester: 7th Semester

Category: Compulsory

Hours: 2h Theory + 2h Lab

ECTS credits: 6

 

LEARNING RESULTS

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

  • To know the geographical origin and evolutionary path of the spread of viticulture in Greece and the rest of the world, so as to be able to evaluate its role and importance in the development of human civilization and to assess the position and the possibilities of improving competitiveness of the wine sector of his country.
  • To know the geographical origin of the various genera of the grapevine family (Vitaceae) as well as their botanical affinity with the cultivated grape (Vitis vinifera), which are directly related to the application possibilities and the effectiveness of the various methods of genetic improvement.
  • To know the quality characters and the cultivation behaviour of the cultivated grape varieties and the selection criteria of the subjects and especially those that are widely used in our country, so that he is able to choose the most suitable for each location.
  • To attribute the typical organoleptic characteristics of wines from the respective grape varieties and geographical areas of their production
  • To assess the effect of each factor that affects the quality and evolution of the organoleptic characteristics of the wine, during aging.
  • To be able to present the wine for commercial purposes and in the form of a text addressed to professionals or consumers.
  • To know the most representative organoleptic characteristics of the wines that come from the grape varieties and wine-producing regions of the Greek vineyard’
  • To know the most representative organoleptic characteristics of wines from the grape varieties and the most important wine-producing regions of the World vineyard.

 

General Skills

  • Search, analysis and synthesis of data and information, also using new technologies
  • Respect for the environment and biodiversity
  • Adaptation to new situations
  • Decision making
  • Autonomous work
  • Teamwork
  • Promotion of free, creative and inductive thinking

 

COURSE CONTENT

Theoretical part

  1. Introduction to Viticulture. Geographical and historical origin of the vine.
  2. The spread of viticulture in the world from ancient times to the present day.
  3. Genetic centres of the grapevine and their importance.
  4. Classification systems of vine species and varieties. Systematics of Vitaceae.
  5. The genus Vitis and its species.
  6. Phenotypic and genotypic variability. Ampelographic characters of the organs of the vine. Vine description systems. Winemaking tables.
  7. The cultivation of the vine in Greece and in the world in numbers. Grape products around the world (raisins, wine, table grapes, grape juice).
  8. Varieties and their history. – Methods of genetic improvement of the vine (clonal selection, crossing or hybridization, mutations of the genetic material).
  9. American subjects and hybrids of those used today in viticulture and especially in the Greek area.
  10. Criteria for selecting the appropriate subject taking into account the qualities of the noble variety, the soil and the planting distances of the vineyard. Geographical location, climatic conditions and cultivation of varieties in the regions: MACEDONIA, EPIRUS AND THRACE, THESSALIA, MAIN GREECE, PELLOPONNISOS, IONIAN ISLANDS, AEGEAN, CRETE, etc.

 

Laboratory Part

  1. MACEDONIA, EPIRUS AND THRACE – Tasting of representative wines.
  2. THESSALY, AND MAINLAND GREECE – Tasting of representative wines
  3. PELLOPONISSOS – Tasting of representative wines.
  4. AEGEAN AND IONIAN ISLANDS – Tasting of representative wines.
  5. CRETE – Tasting of representative wines.
  6. FRANCE – Representative varieties and growing areas for the production of white wines
  7. FRANCE – Representative varieties and growing sites for red wine production
  8. ITALY – Tasting of representative wines
  9. SPAIN AND PORTUGAL – Tasting of representative wines
  10. REST OF EUROPE – Tasting of representative wines
  11. NORTH AMERICA – Tasting of representative wines
  12. SOUTH AMERICA – Tasting of representative wines
  13. AUSTRALIA ASIA AND AFRICA – Tasting of representative wines

 

RECOMMENDED BIBLIOGRAPHY

  1. STAVRAKAS, D.: Viticulture, ZITI Publications, 2011,
  2. STAVRAKAKIS, M.: Viticulture, TROPI Publications, 2010, ISBN 9789609935708.
  3. NIKOLAOU, N.A.: Viticulture, Publisher: Chr. and V. Kordali OE, 2011
  4. Argyris Tsakiris (2009). Greek Wine Connoisseurship, Psychalos Publications.
  5. Giorgos Vekios, Dionysis Koukis and Argyris Tsakiris (2012). The wine book, Psychalos Publications.
  6. Argyris Tsakiris “The book of wine”, Publishing house G. Psyhalos 2004.
  7. UNWIN, T.: Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade. Routledge; 1996, ISBN: 0415144167
  8. KERRIDGE, GH and ANTCLIFF, AJ: Wine Grape Varieties. CSIRO Publishing 1999, ISBN:0643059822