IDENTIFYING DATA 2017_18
Subject (*) WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING Code 19635105
Study programme
Wine Tourism Innovation (European Master) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory First 2Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
BELTRAN CASELLAS, GEMMA
 E-mail gemma.beltran@urv.cat
Lecturers
BELTRAN CASELLAS, GEMMA
Web
General description and relevant information

Competences
Type A Code Competences Specific
Type B Code Competences Transversal
 CT1 Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
 CT3 Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
Type B Code Learning outcomes
 CT1 Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
 CT3 Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
Type C Code Learning outcomes

Contents
Topic Sub-topic
• Wine listing
• Pairing: contrast and affinity
• Affinities, contrast and textures
• Wine serving and decantation
• Bottles, glasses and other instruments
• Gourmet products: cheese, beer, olive oil, chocolate, forest fruits…

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
0 0 0
Seminars
0 0 0
Problem solving, classroom exercises
0 0 0
Personal tuition
0 0 0
 
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities
Seminars
Problem solving, classroom exercises
Personal tuition

Personalized attention
Description
Pierre-Louis TEISSEDRE

Assessment
Methodologies Competences Description Weight        
Others  

Short/long answer questions Practical questions/problems


50%

50%
 
Other comments and second exam session

Sources of information

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

Recommendations
(*)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.