Lectures
1. Wine and viticulture in Greece from antiquity to nowadays
2. Vine Physiology
3. Applied Viticulture I
4. Applied Viticulture II
5. Berry composition and Grape maturity
6. Common pre-fermentative procedures, and must adjustments
7. White and Red winemaking
8. AlcoholicandMalolacticfermentation
9. Wine Filtration and Bottling – Conservation and transportation conditions of wines
10. Wine evaluation by tasting
11. Greek wine georgraphy
12. Greek wine geography
13. European wine geography
Field Training
1-2. Visiting vineyards
3. Measuring Baume
4. Measuring Brix
5. Measuring pH
6. Measuring titratable acidity
7. Wine evaluation of white wines
8. Wine evaluation of red wines
9-10. Visiting winery
11-12-13. Visting a distillery
A combination of teaching and learning methods will be used, aiming at the active participation of the students and the practical application of the thematic units under examination; there will also be lectures using audiovisual media, discussions, and analyses of case studies on real business issues, experiential (group) activities, as well as projections of relevant videos. The students will also undertake an individual or group project. Furthermore, articles, audiovisual lecture materials, web links/addresses, useful information, case studies and exercises for further practice are posted in digital form on the AUA Open e-Class platform.
The aim of the course is:
• Τhe course aims at:
a) Acquiring knowledge on history of grape and wine culture of Greece from antiquity up to date
b) Acquiring knowledge on basic viticulture and applied viticulture
c) Acquiring knowledge of grape/berries composition, grape maturity process
d) Acquiring knowledge on common mechanical processes and on common chemical processes, must adjustment methods
e) Understanding White winemaking - Red winemaking
f) Understanding Alcoholic and Malolactic fermentation
The aim of the practical teaching is to train the students to understand basic knowledge on vines and viticulture on understanding the importance of the measurement of basic wine analytical procedures such as sugars, ph, titratable acidity. Besides basic training on wine tasting will be offered as also on Wine geography of the wines of various viticultural Greek regions.
Upon successful completion of the course the student will be able to:
• Understand the basic concepts of viticulture and winemaking
• To know the berries constituents and the importance of each part to the winemaking procedure
• To know the details of white and red winemaking
To understand the wine tasting evaluation procedure
Suggested Bibliography in Greek Language:
● Σταυρακάκης, Μ.Ν. (2013). Αμπελουργία. Εκδόσεις Τροπή, Αθήνα
● Hofmann, J.B. (2003). Αμπελουργία - Βιολογική Καλλιέργεια. Εκδόσεις Ψύχαλος, Αθήνα
● Tσακίρης, Α.Ν.(2011). Αμπελουργία και Οινοποίηση. Εκδόσεις Ψύχαλος, Αθήνα
● Waterhouse, A.L., Sacks, G.L., Jeffery, D.W. (2021). Χημεία και Βιοχημεία Οίνου: Από την Θεωρία στην Οινοποίηση. Rosili, Αθήνα
● Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (2015). Οινολογία-Βασικές Αρχές και Μέθοδοι Οινοποίησης. BrokenHillPublishers, Ltd., Αθήνα
Suggested Bibliography in English Language:
● Gladstones, J. (2000). Viticulture and Environment. Winetitles, Adelaide, Australia
● Unwin, T. (1996). Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade. Routledge, London, UK
● Coombe, B., Dry, P. (2000). Viticulture – Volume 2 Practices. Winetitles, Adelaide, Australia
● Jackson, R.S. (2000). Wine Science: Principles, Practice, Perception. Academic Press, San Diego
● Gerling, C. (2015). Environmentally Sustainable Viticulture.Practices and Practicality. CRC Press, Boca Raton, Florida
● Gladstones, J. (2011). Wine, Terroir and Climate Change. Wakefield Press, Kent town, Australia
● Johnson, H., Robinson, J. (2013). The World Atlas of Wine 8th Edition. Mitchell Beazley, London, UK
Related academic Journals:
• Vitis
• Oeno One
• Australian Journal of Enology and Viticulture
• American Journal of Enology and Viticulture
• Scientia Horticulturae
Instructor's Notes
