Oenology (2010) |
Subjects |
PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE |
Learning aims |
IDENTIFYING DATA | 2011_12 |
Subject | PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE | Code | 19605210 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | Only annual |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Objectives | Competences | ||
Understanding the chemistry of the wine color | AR4 |
BC1 |
CC4 |
Knowing the copigmentation process and the formation of new pigments. | BC4 |
CC4 |
|
Apply analytical techniques of phenolic compounds. | AC2 |
BC2 |
CC4 |
Knowing the influence of the techniques of winemaking and aging on phenolic compounds and wine color. | AC2 |
BC2 |
CC4 |
Knowing the chemistry of proteins and polysaccharides of wine and and its sensory and technological implications. | AC2 |
BC1 |
CC4 |