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Experimental vinifications

Course Code:

7.0.1

Semester:

7th Semester

Specialization Category:

SC

Course Hours:

Ευέλικτο Ωράριο

ECTS:

12


Lesson Code: 7.0.1

Semester: 7th Semester

Category: Compulsory

Hours: Flexible schedule

ECTS credits: 12

 

LEARNING RESULTS

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

  • Design and execute recipes for wine production
  • To manage relations with the market, suppliers, customers
  • To manage the raw materials and equipment of a winery
  • To calculate the cost of the product, the seeds and the yields
  • To control and manage the production process and product quality, from raw materials to the final product, including their product image (labels, etc.)
  • To produce wines in real conditions
  • Evaluate results with critical thinking and know their impact on the production process and solve problems

 

General Skills

  • Search, analysis and synthesis of data and information, also using the necessary technologies
  • Adaptation to new situations
  • Decision making
  • Autonomous work
  • Teamwork
  • Work in an international environment
  • Work in an interdisciplinary environment
  • Project planning and management
  • Respect for the natural environment
  • Demonstration of social, professional and ethical responsibility

 

COURSE CONTENT

The aim of the course is for the students to gain practical experience working in a wine production area and to learn to deal with all the possible situations that they may encounter in the wine industry. the selection and receipt of raw materials until bottling.

 

RECOMMENDED BIBLIOGRAPHY

  1. Τσακίρης Α. 2008. Οινολογία – από το σταφύλι στο κρασί
  2. Σουφλερός Ε. 2000. ΟΙΝΟΛΟΓΙΑ, ΕΠΙΣΤΗΜΗ ΚΑΙ ΤΕΧΝΟΓΝΩΣΙΑ (τόμοι Ι & ΙΙ)
  3. 2017. International Oenological Codex
  4. 2017. International Code of Oenological Practices
  5. Ribéreau-Gayon (Editor), D. Dubourdieu (Editor), B. Donèche (Editor), A. Lonvaud (Editor). 2006 Handbook of Enology, Vol. 1: The Microbiology of Wine and Vinifications
  6. Pascal Ribéreau-Gayon (Editor), Y. Glories (Editor), A. Maujean (Editor) et al., 2006. Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2)
  7. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury. 1999. Wine Analysis and Production
  8. Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. 1999. Principles and practices of winemaking
  9. Victoria Moreno-Arribas, M. Carmen Polo. 2009. Wine Chemistry and Biochemistry
  10. Jackson, Ron S.. 1994. Wine science :principles and applications
  11. Amerine, M.A and Ough, C.S. 1974. Wine and Must Analysis. John Wiley and Sons.
  12. Amerine, M.A and Kunkee, R.E., Ough, C.S., Singleton V.L., Webb, A.D. 1980. The Technology of Winemaking. A.V.I. Publishing Co.

 

Related scientific journals

  • American Journal of Enology & Viticulture
  • Australian Journal of Grape and Wine Research
  • VITIS – Journal of Grapevine Research
  • International Journal of Vine and Wine Sciences-Journal International des Sciences de la Vigne et du Vin
  • Journal of Wine Research
  • Bulletin de l’OIV : Revue Internationale : Viticulture, Oenologie, Economie, Droit
  • Revue des oenologues