New Developments in Viticulture and Wine Making

General

• Code: ΤAΒΟ-86-H6
• Semester: 8th
• Study Level: Undergraduate
• Course type: Skills Development
• Teaching and exams language: Greek (English for Erasmus students)
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Lectures (3)
• ECTS Units: 4
• Course homepage: https://eclass.emt.ihu.gr/courses/FD344/
• Instructors: Kyraleou Maria

Course Contents

• Introduction:new trends and needs in the wine and viticulture sector
• Innovative practices and new technologies applied in viticulture and oenology.
• Bioprotection strategies in viticulture.
• Functional biodiversity in the vineyard.
• Sustainable use of irrigation in viticulture
• Organic and biodynamic cultivation of vines and ‘natural wine’ production.
• Different techniques for reducing alcohol levels in wine.
• Practices for the reduction of SO₂ doses used in winemaking.
• Novel applicationof winery by-products – new product development.
• Analytical methods based on green chemistry. Reduction of solvents, reusable equipment, etc.
• New techniques/methods for wine authentication – protection of wine quality.
• Use of new technologies (robotics, sensors, artificial intelligence, geographic information systems) to manage vineyards, increase productivity and monitor the production process and wine quality.
• Application of digital tools (blockchain, e-certificate, e-label, smart storing) in the wine sector for product traceability and quality assurance.

Educational Goals

Students will get to know the new trends/developments in viticulture and oenology in order to acquire local references and be able to respond to the concerns and the new reality of viticulture and oenology.

General Skills

• Search for, analysis and synthesis of data and information, with the use of the necessary technology.
• Adapting to new situations.
• Decision-making.
• Team work.
• Production of new research ideas.

Teaching Methods

• In the classroom, face to face.

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

Written work and public presentation, in Greek or in English.

Recommended Bibliography

1. Βιβλίο [17903]: ΟΙΝΟΛΟΓΙΑ ΕΡΕΥΝΑ & ΕΦΑΡΜΟΓΕΣ, ΑΡΓΥΡΗΣ ΤΣΑΚΙΡΗΣ.
2. Βιβλίο [77106965]: Οινολογία-Βασικές Αρχές και Μέθοδοι Οινοποίησης, Boulton B. Roger, Singleton L. Vernon, Bisson F. Linda, Kunkee E. Ralph.

Related Research Journals

1. American Journal of Enology and Viticulture.
2. Journal International de la Vigne et du Vin.
3. Journal of the Science of Food and Agriculture.
4. Agricultural and Food Chemistry.
5. Foods.
6. Plants.