Type A
|
Code |
Competences Specific | | A1 |
Apply basic knowledge of mathematics, physics, chemistry and biology to oenology. |
| A9 |
Find solutions to specific problems relating to wine production by analysing and interpreting results |
Type B
|
Code |
Competences Transversal |
Type C
|
Code |
Competences Nuclear |
Type A
|
Code |
Learning outcomes |
| A1 |
Ser capaç d'aplicar adequadament la química a l'enologia.
Conèixer el fonament de les tècniques analítiques emprades al laboratori enològic
Demostrar habilitat en el laboratori d'anàlisi enològic
Saber interpretar dades i resultats experimentals
Ser capaç de seleccionar el mètode d'anàlisi més adequat al problema enològic plantejat
| | A9 |
Conèixer i saber utilitzar el material del laboratori enològic
Saber destriar entre mètodes oficials i mètodes de rutina i els resultats que aquests proporcionen
Saber interpretar dades i resultats experimentals
Ser capaç de seleccionar el mètode d'anàlisi més adequat al problema enològic plantejat
Demostrar habilitat en el laboratori d'anàlisi enològic
Conèixer el fonament de les tècniques instrumentals emprades en el laboratori enològic.
Ser capaç de seleccionar la tècnica instrumental més adequada al problema enològic plantejat
|
Type B
|
Code |
Learning outcomes |
Type C
|
Code |
Learning outcomes |
Topic |
Sub-topic |
1. Introduction to the oenological instrumental analysis |
Techniques, instruments and calibration |
2. UV-Visible spectroscopy and oenological applications |
Basis and instruments. Organic compounds, metals and phenolic compounds determination in wine. Phenolic ripening control |
3. Atomic absorption and emission spectrocopy (AAS and AES) and oenological applications |
Basis and instruments. Metal determination in wine: K, Ca, Fe, Cu,...
|
4. Gas/Liquid chromatography and oenological applications |
Basis and instruments. Gas chromatography (GC) and volatile compounds, aroma and defects determination in wine. Liquid chromatography (HPLC) and organic compounds (acids, sugars, ...) and phenolic compounds determination in wine. |
5. Infrared spectroscopy and oenological applications |
Basis and instruments. Multiparametric methods and oenological applications (fast methods) |
6. Sensory instrumental analysis applied to oenology |
Techniques and instruments. Oenological applications: Gas Chromatography-Olfactometry (GCO), electronic nose (e-nose) and electronic tongue (e-tongue)
|
7. Laboratory quality control and authentication |
Methods validation. Techniques to wine authentication: vins: isotopic relations (IRMS), nuclear magnetic resonance (RMN)
|
Methodologies :: Tests |
|
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
Introductory activities |
|
0.5 |
0 |
0.5 |
Lecture |
|
7.5 |
15 |
22.5 |
Laboratory practicals |
|
14 |
5 |
19 |
Problem solving, exercises in the classroom |
|
2 |
2 |
4 |
Forums of debate |
|
0.5 |
3 |
3.5 |
Assignments |
|
0.5 |
8 |
8.5 |
Personal attention |
|
0.5 |
0 |
0.5 |
Assignments |
|
0.5 |
6 |
6.5 |
|
Mixed tests |
|
2 |
3 |
5 |
Extended-answer tests |
|
2 |
3 |
5 |
|
(*) 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
|
Description |
Introductory activities |
Subjet presentation and assessment criteria |
Lecture |
Theoretical exposition by means of different supports:
slides, videos and any other suitable material |
Laboratory practicals |
Carry out different chemical analysis in the lab to control wine production. With this aim, it will be necessary to find out the suitable method of analysis, justify the procedure and analyze a real sample. Laboratory practicals imply write a lab notebook and give a final lab report containing all the results and their discussion |
Problem solving, exercises in the classroom |
Exposition, development and solution of different problems related to the theoretical content of the subject simulating real cases. Discussion of the results
|
Forums of debate |
On-line discussion via forum of problems, analytical methods or up-to-date topics related to the theoretical content of the subject
|
Assignments |
Writing lab reports containing: introduction, basis of the analysis carried out, experimental data, calculations, results and discussion, references and remarks
|
Personal attention |
Students can ask whatever they need related to the subject both during the classes and outside. In this second case, they will have to arrange an appointment via Moodle or mail to make sure the professor will be available
|
Assignments |
Short assignmets related to the theoretical content of the subject |
Description |
Students can ask whatever they need related to the subject during lecture sessions as well as once these have finished. In this case, it is necessary to previously fix the date for the meeting in order to ensure disponibility.
Tutorial date has to be establish between student and professor by means of the Moodle or the e-mail and can be a face-to-face meeting or a virtual one by means of the Microsoft Teams.
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
Laboratory practicals |
|
The preparation of the laboratory practicals will be evaluated through preliminary reports that must be submitted via Moodle (volume and type of reagents to be prepared, material necessary for these solutions) as well as the execution in the laboratory (suitability of the material used, questions and involvement, critical sense, time spent) and the laboratory notebook. |
11'2% de la nota final (el treball realizat al laboratori, juntament amb la llibreta i els informes previs i final de les pràctiques, contaran un 40% de la nota final de pràtiques) |
Forums of debate |
|
Participation will be evaluated as well as the level and importance of the comments. This methodology is directly related to the performance of the different assignments. |
El seu pes a la nota final és variable: pot millorar la nota de la tasca a on es participi |
Assignments |
|
Final laboratory practicals report: the basis described, the presentation of the experimental data, the calculations, the results obtained, the discussion of them and the bibliography used will be evaluated.
Editing, spelling and grammar of the text will be taken into account.
|
4'8% de la nota final (els informes previs i final de pràctiques, juntament amb la llibreta i el treball realitzat al laboratori, comptaran un 40% de la nota de pràctiques) |
Assignments |
|
Theory assignments: the contents, sources of information consulted, suitability and presentation of the assignments will be evaluated. If the task is related to problem solving, the method followed to reach the result, the result itself and also the critical capacity in front of the results obtained will be evaluated.
Editing, spelling and grammar of the text will be taken into account. |
9% de la nota final (les tasques comptaran un 15% de la nota de la part de teoria) |
Mixed tests |
|
Evaluation of the theoretical concepts covered in the master classes as well as the small calculations worked on in the same classes |
51% de la nota final (els controls que es realitzin comptaran un 85% de la nota de la part de teoria) |
Extended-answer tests |
|
Evaluation of theoretical concepts and the resolution of practical problems, all of them related to laboratory practices. |
24% de la nota final (aquest examen compta un 60% de la nota de pràctiques) |
Others |
|
|
|
|
Other comments and second exam session |
LABORATORY PRACTICES are MANDATORY. The continuous assessment will consist of
assignments, controls, reports and laboratory work, as well as a practice exam. It is
mandatory to perform/present all these items in order to take part in the
continuous assessment Individual completion of a task or assignment that should
be done in a group will result in a 20% penalty on the final grade obtained. The theory part counts for 60% of the final grade
(85% tests and 15% assignments). The practical part counts for 40% of the final
mark (60% exam and 40% [previous reports + laboratory notebook + work in the
laboratory + final report]). With these percentages, the grade of the
continuous assessment that constitutes the first call will be obtained (it will
be averaged as long as the average of the theory tests and the grade of the
practical exam are equal to or higher than 4). In order to pass the subject,
the average of both parts must be equal to or higher than 5. Students who have not passed this first call will
have a second call that will consist of a final written exam for the entire
subject and that will count for 100% of the grade, where there will be a part
related to theory and another part related with the practices (with respective
weights of 60 and 40% on the final grade). A minimum score of 4 must be
achieved in each part in order to average with the other. In any case, and in
order to pass the subject, the average of both parts must be equal to or higher
than 5.
Only in exceptional cases where it has not been possible
to attend the laboratoty practicals (and always with prior justification and acceptance by
the teacher) a substitute practical exam for the evaluation of these practicals can be
carried out. Important: the use or possession of communication and data
transmission devices during the tests is prohibited, except with the express
consent of the teacher. During the evaluation tests, mobile phones, tablets
and other devices that are not expressly authorized for the test must be
switched off and out of sight.Demonstrably fraudulent completion of any
assessment activity of any subject, both in physical and virtual and electronic
support, will result in the student receiving a failing grade for this
assessment activity. Regardless of this, given the seriousness of the facts,
the center can propose the initiation of a disciplinary file, which will be
initiated by resolution of the rector. |
Basic |
Jacques Blouin, Techniques d'analyses des moûts et des vins , , Dujardin-Salleron
Patrick Iland, Nick Bruer, Greg Edwards, Sue Weeks, Eric Wilkes , Chemical analysis of grapes and wine: techniques and concepts, , Patrick Iland Wine Promotions PTY LTD
Juan García Barceló , Técnicas analíticas para vinos, , GAB Sistemática Analítica S.L.
Organización Internacional de la Viña y el Vino, Compendio de los métodos internacionales de análisis de los vinos y de los mostos (2 vol.), , OIV on line
|
|
Complementary |
Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury , Wine analysis and production , , Kluwer Academic/Plenum Publishers
Mariano Guzmán Alfeo , Manual de espectrofotometría en enología , , AMV Ediciones
Jean L. Jacobson , Introduction to wine laboratory practices and procedures , , Springer
P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdie , Handbook of Enology (Vol. 2): The chemistry of wine , , John Wiley & Sons
Daniel C. Harris , Análisis químico cuantitativo , , Reverté
Douglas A. Skoog, Donald M. West, F. James Holler , Fundamentos de química analítica , , Thomson
Douglas A. Skoog, F. James Holler, Timothy A. Nieman , Principios de análisis instrumental , , McGraw-Hill
|
|
Subjects that it is recommended to have taken before |
CHEMISTRY II/19224009 | CHEMISTRY I/19224008 | OENOLOGICAL CHEMICAL ANALYSIS I/19224104 | OENOLOGICAL CHEMICAL ANALYSIS II/19224110 |
|
(*)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. |
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