| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (European Master) (2016) |
 Subjects |
| WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING |
| Sources of information |
| IDENTIFYING DATA | 2018_19 |
| Subject | WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING | Code | 19635105 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | First | 2Q |
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| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Basic | |
FLANZY, C. (1998) – Œnologie - Fondements Scientifiques etTechnologiques, LAVOISIER - Tec & Doc, Paris. RIBEREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome 1: Microbiologie du vin. Paris. RIBEREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome 2: Chimie du vin. Stabilisation et traitements. Paris. |
|
| Complementary | |
