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Introduction to Wine & Beverage Sciences

Course Code:

1.3

Semester:

1st Semester

Specialization Category:

CSB

Course Hours:

3Θ

ECTS:

4


Lesson Code: 1.3

Semester: 1th 

Category: Compulsory

Hours: 3h Th

ECTS : 3

 

COURSE LEARNING OUTCOMES

Upon completion of the course, students will be able to:

  • Understand the basic stages of the historical development of viticulture and wine production.
  • Identify the basic market indicators for Greece and internationally.
  • Recognize vine and wine institutions and fundamental sources of scientific information in the field.
  • Comprehend the basic concepts and terminology in Oenology.
  • Understand the basic composition of grapes and beverages and the relationship between wine and health.
  • Learn the major Greek and international grape varieties and their used in winemaking.
  • Recognize the basic equipment of wineries and understand their basic functions.
  • Know the basic oenological analyses and interventions, as well as the production stages.
  • Understand the basic technology for the production of white, red, rosé, sparkling wines, and other alcoholic beverages.
  • Understand the basic principles of the action of microorganisms (yeasts, bacteria) in winemaking, enzymatic actions in must and wine, and the use of sulfur dioxide and other substances used in production.

GENERAL SKILLS

  • Information retrieval, analysis, and synthesis using the necessary technologies.
  • Adaptation to new situations.
  • Decision making.
  • Autonomous work.
  • Respect for the natural environment and human health.
  • Working in an interdisciplinary environment.
  • Promotion of free, creative, and inductive thinking.
  • Decision making.

 

COURSE CONTENT

  1. The profession of oenologist and the structure of oenological education in Greece and internationally.
  2. Historical elements and references for viticulture and wine from antiquity to the present – data related to the technological evolution of wines and other beverages and their categories.
  3. Statistical data on the viticulture-wine sector, bodies, and sources of scientific information.
  4. Greek and foreign grape varieties for the production of various types of wines and spirits and geographical indications.
  5. Structure and composition of grapes – Distribution of components and significance/utilization in winemaking. Wine and health, moderate consumption.
  6. Stages of wine production. Introduction to the process of producing white, red, rosé, sparkling, dry, and sweet wines, distillates, and spirits.
  7. Basic equipment of oenological laboratories for the quality control of wines and spirits – Basic oenological interventions.
  8. Basic mechanical equipment of wineries. Possibility of better utilizing equipment for the production of the quality characteristics of various products.
  9. Enzymatic and microbial actions. Fermentations and the basic metabolism of microorganisms.

RECOMMENDED BIBLIOGRAPHY

  1. 2018. International Oenological Codex
  2. 2018. International Code of Oenological Practices
  3. Ribéreau-Gayon (Editor), D. Dubourdieu (Editor), B. Donèche (Editor), A. Lonvaud (Editor). 2006 Handbook of Enology, Vol. 1: The Microbiology of Wine and Vinifications
  4. Pascal Ribéreau-Gayon (Editor), Y. Glories (Editor), A. Maujean (Editor) et al., 2006. Handbook ofEnology, The Chemistry of Wine: Stabilization and Treatments (Volume 2)
  5. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury. 1999. Wine Analysis and Production
  6. Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. 1999. Principles and practices of winemaking
  7. Victoria Moreno-Arribas, M. Carmen Polo. 2009. Wine Chemistry and Biochemistry
  8. Jackson, Ron S.. 1994. Wine science :principles and applications
  9. Amerine, M.A and Ough, C.S. 1974. Wine and Must Analysis. John Wiley and Sons.
  10. 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.
  11. Rose, A.H. 1977. Alcoholic Beverages. Academic Press.
  12. Schandorl, H. 1959. Die Microbiologie des Mostes und Weines, Eugen Ulmer, Stuttgart.
  13. The World Atlas of Wine. 1971. Mitchell Beasly. Ltd, London.
  14. Navarre, Colette. 1998. L’ Oenologie
  15. Blouin, Jacques, Peynaud, Emile. 1995. Connaissance et travail du vin

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
  • Journal of Wine Economics
  • Bulletin de l’O.I.V. : Revue Internationale : Viticulture, Oenologie, Economie, Droit
  • Revue des Oenologues

Assessment Method

Final written examination.