| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (European Master) (2016) |
 Subjects |
| SPARKLING WINE PRODUCTION |
| Contents |
| IDENTIFYING DATA | 2018_19 |
| Subject | SPARKLING WINE PRODUCTION | Code | 19635104 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| History of bubbling. Legal aspects. Statistics | |
| Practical aspects of sparkling wines tasting. CO2 as a sensory vector | |
| Viticulture of sparkling wines | |
| Description of methodologies of base wine production | |
| Methodologies of carbon dioxide enrichment to achieve the required pressure | |
| Traditional method, all in one bottle: Champagne, Cremant, Cava, Talento. | |
| Tank fermented: Asti Spumanti, Proseco, Lambrusco | |
| Tasting Sessions | Tasting of different types of sparkling wines Vertical taste: effect of aging Horizontal taste: effect of dosage on a young and an aged sparkling Sparkling wines from the world New carbonated beverages aromatised based in wine |
| Laboratory session: Preparation of a tirage (second fermentation batch) | |
| Visits to cellars: small, middle size and big Producer |
