TOPICS
Vine Adaptation to regional environments, terroir, climate and site selection, site evaluation, characterization of viticulture zones, methodology of weather forecasting for pest and disease management, crop estimation, integrated crop management, organic crop management.
Grapevine varieties, grapevine purity of plant propagation material, genetic modification/improvement, grape varieties, clonal selection, identification and discrimination of grapevine biotypes, molecular markers.
Vineyard practices and precision viticulture, canopy management, grapevine nutrition, soil & water management, new trends in technology of grapevine growing, grapevine physiology, growth and development, photosynthesis, new trends in viticulture - application of optical remote sensors.
Exploitation of the potential of grapes/varieties, flavor development during wine making and wine ageing, composition of grapes /wines, pre- and post-fermentation handling, yeast selection, wine microbiology, alcoholic/malolactic fermentation, volatile and non volatile grape components effects on flavor, wine sensory analysis, spoilage, wine defects. Vinifications and special vinifications, production of ‘Vin doux naturels’ (Vinsanto, Muscat of Samos, Lemnos etc.)
Preparing the bottling of wines, wine quality (wine analysis), ageing monitoring, wine and barrel management, product marketing, quality management, ISO 9000, ISO 14000 and HACCP
Market and business strategy, optimization of winery processes and equipment usage weather risks and vineyard manipulation, commercialization of wine, customer segmentation, sales and trends, marketing programs, store network, wine and health, new products, gastronomy and alternative rural tourism.
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