Course Code : ABF 350

Course Title : Oenology

Weekly lecture and application hours of the course: 4-2

Course Description:Grapes as a raw material for winemaking. Grape varieties for the most important regions for wine production in Northern Cyprus & Turkey . Pre-fermentive phenomena and treatments. Yeasts and alcoholic fermentation. Malolactic fermentation. Winemaking methodsand techniques. Wine types (red, white, sparkling wines etc). Wine composition. The physical and chemical stability of wine. The maturation andageing of wines. The fining and clarification of wines. Microbiological spoilage of wine and its control. The bottling and storage. The role of sulphurdioxide in wine. Wine and health. Wine legislation. The course includes lectures and laboratory exercises. Visits to local wine industries and regionalwineries could also be arranged.

Textbooks and supplementary books:

  1. Wine Science: The Application of Science in Winemaking by Jamie Goode ISBN 1845339819, 9781845339814

  2. The Science of Wine: From Vine to Glass by Jamie Goode ISBN 0520248007, 9780520248007

  3. The Chemistry and Biology of Winemaking by Ian Spencer Hornsey ISBN 0854042660, 9780854042661

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory.