Organoleptic Control of Food and Wine

General

• Code: TΑBO-64-ΣΤ4
• Semester: 6th
• Study Level: Undergraduate
• Course type: Specialization
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (2) / Laboratory (3)
• ECTS Units: 5
• Course homepage: https://eclass.emt.ihu.gr/courses/FD329/
• Instructors: Kontoudakis Nikolaos

Course Contents

Theoretical part:

• Importance of organoleptic testing.
• Types of organoleptic testing.
• Experimental design and execution.
• Sensations during testing.
• Color, aroma and appearance.
• Factors affecting organoleptic characteristics.
• Greek/European wines.
• Wines from the world vineyard.
• Organoleptic testing of spirits, beer.
• Data interpretation tests.

Laboratory part:

• Types of organoleptic tests.
• Olfactory character.
• Mouth tastes and aromas.
• Descriptive analysis of various categories of wine.
• Organoleptic test of spirits, beer.

Educational Goals

Objective purpose after carrying out theoretical and laboratory training is for students to be able to assess, describe and interpret the organoleptic characteristics of wines and other alcoholic beverages in order to be able to determine the influence of each factor in its production and development process.

General Skills

• Search, analysis and synthesis of data and information, using the necessary technologies. Adaptation to new situations,
• Decision making,
• Autonomous work,
• Team work.

Teaching Methods

• Face-to-face, laboratory training.

Use of ICT means

• Power point presentations,
• use of laboratory equipment.

Teaching Organization

Students Evaluation

• Final written exam including
  • multiple choice questions,
  • problem solving,
  • benchmarking of theory elements.
• Presentation of group work.
• Written/oral examination of laboratory exercises.
• Presentation and evaluation of reports of laboratory exercises.

Recommended Bibliography

1. [33154008]: Οργανοληπτικός Έλεγχος Τροφίμων, Τσάκνης Ιωάννης.
2. [22765]: Έλεγχος ποιότητας τροφίμων, Αρβανιτογιάννης Ιωάννης Σ., Βαρζάκας Θεόδωρος Χ., Τζίφα Κωνσταντίνα.
3. [22927]: Οικολογικό κρασί και βιολογική καλλιέργεια αμπέλου, Τσέτουρας Παναγιώτης Λ.
4. [102073794]: ΕΛΛΗΝΙΚΗ ΟΙΝΟΓΝΩΣΙΑ (2021), ΑΡΓΥΡΗΣ ΤΣΑΚΙΡΗΣ.
5. [112690767]: Οργανοληπτικός έλεγχος τροφίμων, Βαρζάκας Θεόδωρος.
6. Wine Tasting, Α Professional Handbook. R. Jackson.. Elsevier 2009.