Educational guide Faculty of Oenology |
Bachelor's Degree in Oenology (2014) |
Subjects |
SELECTING AND IMPROVING WINE INOCULANTS |
IDENTIFYING DATA | 2021_22 | |||||||||||||||||
Subject (*) | SELECTING AND IMPROVING WINE INOCULANTS | Code | 19224204 | |||||||||||||||
Study programme |
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Cycle | 1st | |||||||||||||||
Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
3 | Optional | 2Q |
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Modality and teaching language | See working groups | |||||||||||||||||
Prerequisites | ||||||||||||||||||
Department | Biochemistry and Biotechnology |
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Coordinator |
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mjesus.torija@urv.cat |
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Lecturers |
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Web | ||||||||||||||||||
General description and relevant information |
In case of a health emergency that requires confining the population or involving mobility restrictions during this course, teaching activity and assessment will be adapted. If this situation occurs, these adaptations will be reported in the Moodle space of each subject. The aim of the course is to know what are the criteria for the selection of oenological microorganisms and how their characteristics can be improved. |
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(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |