Courses

Wine Processing

General

Course Contents

  • The concept of clarity and colloid phenomena.
  • Interventions and manipulations for the clarification and stabilization of wines.
  • Wine clarification techniques. Principle of filtration and centrifugation.
  • Stabilization of wines by physicochemical methods, but also by the use of oenological substances.
  • Study of the mechanism of crystallization and precipitation of tartaric acid salts.
  • The application of the electrodialysis technique in the wine sector.
  • Metallic haze (iron and copper) in the wine. Their prevention, treatment and management.
  • Redox potential of wines and the factors affecting it.
  • Aging of red wines and aging techniques.
  • Study of the origin, nature and consequences of the main organoleptic deviations in wines.

Educational Goals

Students become familiar with the various processing and stabilization techniques of musts and wines, as well as with the use of appropriate clarifying materials. They understand the concept of wine aging and the conditions that must prevail during it. They also learn to recognize and deal with organoleptic errors and deviations.

General Skills

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

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

ActivitySemester workload
Lectures26
Practice works26
Essay/report50
Independent Study23
Total125

Students Evaluation

  • Short Answer Questions (20%)
  • Multiple Choice Test (30%)
  • Report / Report (20%)
  • Laboratory Work (30%)

Recommended Bibliography

  1. Βιβλίο [94688938]: Χημεία και Βιοχημεία – Ωρίμανση και Βελτίωση των Οίνων, Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery.
  2. Βιβλίο [94688936]: Χημεία και Βιοχημεία Οίνου – Οινοποίηση, Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery.
  3. Βιβλίο [68382981]: ΟΙΝΟΛΟΓΙΑ, ΕΠΙΣΤΗΜΗ ΚΑΙ ΤΕΧΝΟΓΝΩΣΙΑ, Ευάγγελος Ηρ. Σουφλερός.
  4. PascalRibèreau – Gayon, Yves Glories, AlainMaujean, DenisDubourdieu.“Traitè d’ OEnologie -(Vol.2)”. Dunod, Paris 1998. ISBN: 210003948 1.
  5. Ron S. Jackson. “Wine science. Principles and applications”. Academic Press, Inc. California, 1994. ISBN: 0123790603.
  6. Emile Peynaud. “ Connaissance et travail du vin”. Dunod, Paris 1981. ISBN: 2040114173.
  7. Pascal Ribèreau – Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu.“Traitè d’ OEnologie -(Vol.1)”. Dunod, Paris 1998. ISBN: 210003948 1.
  8. Les Entretiens Scientifiques Lallemand. “ La microbiologie des vins mousseux V 3”. Lallemand © Toulouse 1994.
  9. Les Entretiens Scientifiques Lallemand. “Fermentation Technology V 2”. Lallemand © Toulouse 1994.
  10. Hans R. Luthi et Ulrich Vetsch.“Analyses et Apprèciation Microscopiques de vins et jus de fruits dans la pratique”, Collection Avenir OEnologie.
  11. Roger B. Boulton et al. “ Principles and practices of winemaking”, Aspen Publishers Inc., New York, c1996, ISBN: 08342 127 06.
  12. Bruce W. Zoecklein et al. “Wine analysis and Production ”, Chapman & Hall, New York, c1995,ASIN: 041 298 2412.
  13. Kenneth C. Fugelsang.“Wine Microbiology” , Aspen Publishers Inc., New York, c1997, ISBN: 0412066114.
  14. Cornelius S. Ough. “Winemaking basics”, Haworth Press, New York, 1991, ISBN: 1560220058.
  15. Richard P. Vine et al. “Winemaking: From grape growing to marketplace”, Chapman & Hall, New York, c 1997, ISBN: 83421699x.
  16. David R. Storm. “Winery utilities: planning, design and operation”, Aspen Publishers Inc., New York, c1997, ISBN:0834219816.
  17. OIV Compendium of International Methods of Analysis of Wines and Musts.

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. South African Journal of Oenologie.