IDENTIFYING DATA 2017_18
Subject (*) ADAPTATION TO OENOLOGY Code 19635202
Study programme
Wine Tourism Innovation (European Master) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Optional 1Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
ZAMORA MARÍN, FERNANDO
 E-mail fernando.zamora@urv.cat
josemaria.llaurado@urv.cat
gemma.beltran@urv.cat
Lecturers
ZAMORA MARÍN, FERNANDO
LLAURADÓ REVERCHON, JOSÉ MARÍA
BELTRAN CASELLAS, GEMMA
Web
General description and relevant information

Competences
Type A Code Competences Specific
 A1 Identify the different types of wine and learn the processes of wine production, from the processing of raw materials to the production of the final product
 A8 Identify, appreciate and master the wide range of sensory characteristics of wine and the tasting techniques
Type B Code Competences Transversal
 CT1 Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
 CT4 Work in multidisciplinary teams and complex contexts.
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A1 Know the different grape varieties, their life cycle and the relation with the characteristics of the must
Distinguish viticulture techniques of vineyard management and annual crop maintenance operations
 A8 Distinguish the sensorial characteristics of the different wines and special wines
Type B Code Learning outcomes
 CT1 Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
 CT4 Work in multidisciplinary teams and complex contexts.
Type C Code Learning outcomes

Contents
Topic Sub-topic
Viticulture: grape varieties and vineyard management.
 Procés de maduració, evolució i influències sobre la composició del vi
Controls de maduressa i d'estat sanitari.
Sistemes de verema i de transport del raïm
Oenology: vinification process, ageing. Operacions comuns a totes les vinificacions
Vinificació en blanc
Vinificació en rosat
Vinificació en negre
Criança i envelliment
Estabilització i embotellat
Introducció a l'anàlisi sensorial

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A1
A8
 19 28.5 47.5
Seminars
A1
A8
 5 7.5 12.5
Field work/trips
A1
A8
 5 7.5 12.5
Wine, beer and cava making practicals
A1
A8
 30 45 75
Personal tuition
1 0 1
 
Objective multiple-choice tests
A1
A8
 2 2 4
 
(*) 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 Introduction to the subject
Lecture Theorical explanations of the subject about wine production of differents types of wine
Seminars Introduction to wine tasting
Field work/trips Visits to wineries
Wine, beer and cava making practicals Practical wine making at the experimental cellar
Personal tuition Individual meetings arranged by email: fernando.zamora@urv.cat

Personalized attention
Description
Individual meetings arranged by email: fernando.zamora@urv.cat

Assessment
Methodologies Competences Description Weight        
Wine, beer and cava making practicals
A1
A8
 Mandatory assistance.
Attitude during the classes will be assessed 		25%
Objective multiple-choice tests
A1
A8
 Objective multiple-choice tests or short questions 75%
Others  
 
Other comments and second exam session

The second avaluation will be assesed as the first.


Sources of information

Basic

 Boulton, R, Principles and practices of winemaking, Chapman & Hall, 1996

 Flancy, C. , Œnologie; Fondements scientifiques et technologiques, Ed. Lavoisier,, 1998

 Hidalgo, J., Tratado de Enología. 2 tomos, Mundi-Prensa, 2011

 Moreno-Arribas & M.C. Polo, Wine Chemistry and Biochemistry, Springer, 2008

 Ribéreau-Gayon, J., Peynaud, E., Sudraud,P. y Ribérau-Gayon, P, Sciences et Techniques du vin, 4 toms,, Ed. Dunod, 1975-76

 Ribéreau-Gayon, P., Dubourdieu, D. Doneche, B., Lonvaud, A., Glories, Y. Bertrand, A., Maujean, , Traité d'Œnologie. 2 Toms, Ed. Dunod , 1998

 Zamora, F., Elaboración y crianza del vino tinto, AMV Ediciones, 2003
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.