Type A
|
Code |
Competences Specific | | A1 |
Apply basic knowledge of mathematics, physics, chemistry and biology to oenology. |
| A12 |
Produce different types of sparkling wines and other fermented drinks |
Type B
|
Code |
Competences Transversal |
Type C
|
Code |
Competences Nuclear |
Type A
|
Code |
Learning outcomes |
| A1 |
Ser capaç de seleccionar el mètode d'anàlisi més adequat al problema enològic plantejat
| | A12 |
Conèixer el procés tecnològic d’elaboració de destil·lats.
Disposar de la capacitat d’associar percepcions sensorials amb la composició del producte a fi de poder modificar els processos.
|
Type B
|
Code |
Learning outcomes |
Type C
|
Code |
Learning outcomes |
Topic |
Sub-topic |
Topic 1: History of distillation |
|
Topic 2. Distillation methods and equipments |
2.1. Discontinuous distillation: stills and distillation columns
2.2. Continuous distillation
|
Topic 3. Sensory analysis of distillates |
|
Topic 4. Spirit drinks legislation |
|
Topic 5. Types of distillates. Raw materials.
|
Grapes, sugarcane, beets, cereals, agave, fruits |
Topic 6. Congeneric distillates.
|
6.1. Grape distillates: Brandy (Cognac, Armangac), Pisco
6.2. Distillates derived from cereals: Whisky, bourbon
6.3. Distillates derived from sugar cane: Rum, cachaça
6.4 Distillates derived from agave: Tequila, mezcal
6.5 Fruit distillates: Pear, apricot, plum, apple, others |
Topic 7. Non-congeneric distillates
|
7.1.Gin
7.2. Vodka
|
Topic 8. Liqueurs |
Herbal liqueurs
Coffee liqueurs
aniseed liqueurs |
Methodologies :: Tests |
|
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
Introductory activities |
|
1 |
1 |
2 |
Lecture |
|
11 |
29 |
40 |
Tasting sessions |
|
11 |
19 |
30 |
Personal attention |
|
1 |
0 |
1 |
|
Mixed tests |
|
2 |
0 |
2 |
|
(*) 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 |
Summary of the subject |
Lecture |
master session |
Tasting sessions |
Tasting of distilled beverages in the tasting room. They will analyze the different products. |
Personal attention |
doubts resolutions |
Description |
Prior appointment by email francisco.lopez@urv.cat at the office. Also through moodle.
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
Tasting sessions |
|
Mandatory attendance, it is necessary to justify absence at the tasting sessions. It will do a practical taste test. |
30% |
Mixed tests |
|
A written test during the course.
But it is necessary to have attended the tasting sessions.
|
70% |
Others |
|
|
|
|
Other comments and second exam session |
Evaluation of the second call will be an examination of the syllabus not passed in the continuous evaluation. They will maintain evaluation criteria, keeping the laboratory practice notes and others. During assessment tests, mobile phones, tablets and other electronic devices that are not expressly authorized by the test must be turned 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 |
Buglass, Alan J., Handbook of alcoholic beverages : technical, analytical and nutritional aspects, ,
|
|
Complementary |
Antonio Madrid Vicente, Elaboración De Bebidas Alcohólicas De Alta Graduación, ,
Piggott, John, Alcoholic beverages. Sensory evaluation and consumer research, , Oxford, Woodhead Publishing, 2012
López, F.; Orriols, I.; Rodríguez-Bencomo, J.J.; Pérez-Correa, J.R.(M. Kosseva, V.K. Joshi, P.Panesa, Science and Technology of Fruit Wine Production. Chapter 10. Fruit brandies, , Academic Press, 2017
López, F. (V.K. Joshi and R.C. Ray editors), Wine Making: Basics and Applied Aspects. Chapter 23. Brandy Production: Fundamentals and Recent Developments., , CRC Press, London, 2020
|
|
Subjects that it is recommended to have taken before |
VINICULTURAL BY-PRODUCTS/19224114 |
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(*)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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