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Special winemaking techniques

Course Code:

7.2

Semester:

7th Semester

Specialization Category:

SC

Course Hours:

2Θ + 2Ε

ECTS:

6


Lesson Code: 7.2

Semester: 7th Semester

Category: Compulsory

Hours: 2h Theory + 2h Lab

ECTS credits: 6

 

LEARNING RESULTS

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

  • The complete familiarization of the students with all the special types of winemaking.
  • Students gain flexibility of thinking about the various outlets & options that are provided to them and that allow them to handle the same raw material in different ways, but resulting in distinct & different, as the case may be, wine products.
  • Along with the theoretical training, the students will acquire the necessary skill to handle the special equipment required on a case-by-case basis.
  • It is possible to design a well-equipped and at the same time functional & ergonomic winery, always in relation to the type(s) of wine they intend to produce.

 

General Skills

It is an analytical and in-depth presentation of all the special types of winemaking that oenologists must master. The various techniques developed both in Greece and in the rest of the wine-producing countries are understood. The criterion for students’ selection of the most appropriate technique is developed.

 

COURSE CONTENT

Theoretical part

  1. The Production of Red Wines. General concepts. The mechanical processing of the raw material. Various types of winemakers and similar winery equipment. The guidance of alcoholic fermentation. The guidance of the extraction. The stoppage of extraction and the pressure of the corms. The guidance of malolactic fermentation.
  2. Vinification in a carbon dioxide atmosphere. Intracellular fermentation.
  3.  
  4. Continuous Vinification.
  5. Rosé wine production.
  6. Production of White Sweet wines from grapes affected by noble rot (Sauternes, Tokay)
  7. Champagnes and sparkling wines. Traditional Champanoise method, cuve close method, “transfer” method, continuous method, Asti Spumante.
  8. Vinification of Vin de Liqueur and other naturally sweet wines. (Vinsanto, Samos, Mavrodafni, Ice wein, etc)
  9. Chérès-style vinification
  10. Porto style vinification

 

Laboratory Part

  1. Exercise 1 Vinification in a CO2 atmosphere (Intracellular fermentation).
  2. Exercise 2nd Index of Total Phenols (Methods: Permanganate, Folin-Ciocalteau, KAI Ultraviolet Spectrophotometry.
  3. Exercise 3 Determination of Color Intensity & Hue (I). Effect of pH & SO2 on the color characteristics of wines.
  4. Exercise 4th Determination of Color Intensity & Hue (II). “True color.”
  5. Exercise 5 Assessment of Color characteristics of the 1st material.
  6. Exercise 6 Estimation of the extractability of the 1st material.
  7. Exercise 7 Total Anthocyanins.
  8. Exercise 8 Total Tannins.
  9. Exercise 9th Polymerization Index (HCl), Ionization Index, Ethanol Index.
  10. Exercise 10 PVPP Index.
  11. Exercise 11 Determination of L-Malic acid.
  12. Exercise 12th Vinification of Sparkling Wines with the Champanoise method.
  13. Exercise 13th Certification of wines derived from V.riparia & V.rupestris hybrids.

 

RECOMMENDED BIBLIOGRAPHY

  1. Σταυρούλα Κουράκου-Δραγώνα. “Θέματα Οινολογίας”. Τροχαλία, Αθήνα 1998. ISBN : 960 7809 29 7.
  2. Ευάγγελος Σουφλερός. “Οινολογία. Επιστήμη και τεχνογνωσία – Τ 2”. Copyright © 1997. ISBN : 960 9699 1 6 , Set : 960 699 2 4
  3. Αργύρης Τσακίρης. “Οινολογία. Από το σταφύλι στο κρασί”. Εκδόσεις Ψύχαλου. Αθήνα 1998. ISBN : 960 792005 8.
  4. Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu. “Traité d’ Œnologie – (Vol.1) ”. Dunod, Paris 1998. ISBN : 2 10 003948 1.
  5. Ron S. Jackson. “Wine science. Principles and applications”. Academic Press, Inc. California, 1994. ISBN : 0 12 379060 3.
  6. Claude Flanzy (et al.) .“La Vinification par Maceration Carbonique”. INRA © Paris, 1987. ISBN : 2 85340 970 8.
  7. Emile Peynaud. “Connaissance et travail du vin”. Dunod, Paris 1981. ISBN : 2 04 011417 3.
  8. Σταυρούλα Κουράκου-Δραγώνα. “Θέματα Οινολογίας”. Τροχαλία, Αθήνα 1998. ISBN : 960 7809 29 7.
  9. Ευάγγελος Σουφλερός. “Οινολογία. Επιστήμη και τεχνογνωσία – Τ 2”. Copyright © 1997. ISBN : 960 9699 1 6 , Set : 960 699 2 4
  10. Αργύρης Τσακίρης. “Οινολογία. Από το σταφύλι στο κρασί”. Εκδόσεις Ψύχαλου. Αθήνα 1998. ISBN : 960 792005 8.
  11. Les Entretiens Scientifiques Lallemand. “La microbiologie des vins mousseux V 3”. Lallemand © Toulouse 1994.
  12. Les Entretiens Scientifiques Lallemand. “Fermentation Technology V 2”. Lallemand © Toulouse 1994.
  13. Hans R. Luthi et Ulrich Vetsch. “Analyses et Appréciation Microscopiques de vins et jus de fruits dans la pratique”, Collection Avenir Œnologie.
  14. Roger B.Boulton et al. “Principles and practices of winemaking”, Aspen Publishers Inc., New York, c1996, ISBN : 08342 127 06.
  15. Bruce W. Zoecklein et al. “Wine analysis and Production”, Chapman & Hall, New York, c 1995, ASIN : 041 2982412.
  16. Kenneth C. Fugelsang. “Wine Microbiology”, Aspen Publishers Inc., New York, c1997, ISBN : 04120 661 14.
  17. Cornelius S. Ough. “Winemaking basics”, Haworth Press, New York, 1991, ISBN : 15602 200 58.
  18. Richard P. Vine et al. “Winemaking : From grape growing to marketplace”, Chapman & Hall, New York, c 1997, ISBN : 083421699x.
  19. David R. Storm. “Winery utilities : planning, design and operation”, Aspen Publishers Inc., New York, c1997, ISBN : 08342 198 16.