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Type A
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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 |
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Type B
|
Code |
Competences Transversal | | | CT3 |
Solve problems critically, creatively and innovatively in their field. |
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Type C
|
Code |
Competences Nuclear |
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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 el fonament de les tècniques analítiques emprades al laboratori enològic
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
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Type B
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Code |
Learning outcomes |
| | CT3 |
Identify the situation as a problem in the field and be sufficiently motivated to face up to it. (Understanding)
Follow a systematic method to divide a problem into parts, identify the causes and apply the knowledge specific to the discipline. (Analysis)
Design a new solution by using all the resources necessary to cope with the problem. (Creativity)
Include the details of the proposed solution in a realistic model. (Innovation)
Reflect on the model proposed, find shortcomings and suggest improvements. (Evaluation)
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Type C
|
Code |
Learning outcomes |
| Topic |
Sub-topic |
| ACIDS OF WINE AND MUST. ANALYTICAL METHODS |
The acids of must and wine: Total acidity, volatile acidity and pH. Official methods and usual methods. Determination of tartaric acid. Enzymatic determination of malic, lactic and citric acids. Determination of malic and lactic acids by TLC |
| CARBOHYDRATES OF MUST AND WINE. ANALYTICAL METHODS |
The carbohydrates of wine and must: sugars, pectins and gums. Determination of the total sugars in must. Determination of the reducing substances in wine: Official methods and usual methods. Determination of sugars by enzymatic methods. Determination of total dry matter |
| ALCOHOLS OF WINE: ANALYTICAL METHODS |
The alcohols of wine. Determination of alcoholic strength: Official methods and usual methods. Chemical determination of ethanol. Determination of methanol by GC and by colorimetry. Determination of glycerol. |
| ADDITIVES OF WINE. ANALYTICAL METHODS |
Antiseptics and antioxidants. Determination of total and free sulphur dioxide. Calculation of molecular sulfur dioxide. Determination of ascorbic and sorbic acids. |
| OTHER WINE COMPONENTS: ANALYTICAL METHODS |
-Mineral matter of must and wine. Determination of ashes and the alkalinity of the ashes.
-Wine color: Chromatic parameters. Determination of total polyphenols.
-Determination of total nitrogen and assimilable nitrogen. |
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
1 |
0 |
1 |
| Lecture |
|
15 |
30 |
45 |
| Problem solving, exercises in the classroom |
|
12 |
25 |
37 |
| Laboratory practicals |
|
25 |
15 |
40 |
| Forums of debate |
|
2 |
6 |
8 |
| Assignments |
|
0 |
12 |
12 |
| Personal attention |
|
1 |
0 |
1 |
| |
| Mixed tests |
|
2 |
1 |
3 |
| Extended-answer tests |
|
2 |
1 |
3 |
| |
(*) 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 |
Subject Introduction. Evaluation criteria |
| Lecture |
Theory on the different topics related to the subject with visual support (videos, powerpoint, documentation...)
|
| Problem solving, exercises in the classroom |
Approach, development and resolution of oenological problems. Discussion of the results obtained based on real situations in a winery/cellar. |
| Laboratory practicals |
Carry out in the laboratory the different chemical analyses that are necessary for the correct control of the wine. For this,it will be necessary to search the bibliography for the appropriate protocol, reason the methodology used and do the analysis with a real sample. In all cases, it is necessari to detail the procedures in an own laboratory notebook and , finally,present a final report with the results obtained and their discussion. |
| Forums of debate |
Discussion about problems, methods of analysis and current topics related to the subject. Online support with forums |
| Assignments |
Short format tasks related to the different topics covered/discussed in class. |
| Personal attention |
The student can expose their doubts and questions during the class but also using online support (email, forums, chats...)
Moreover the student can arrange a personal meeting with the teacher (in this case it is recommended to ensure the availability of the teacher) |
|
Description |
|
The student can expose their doubts and questions during the class but also using online support (email, forums, chats...) Moreover the student can arrange a personal meeting with the teacher (in this case it is recommended to ensure the availability of the teacher) |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Laboratory practicals |
|
Evaluation of preparation and realization of the different laboratory practicals.
Evaluation of the own lab notebook and the final report |
10 % lab
10% report |
| Forums of debate |
|
The participation will be evaluated with the number, level and importance of the comments |
Can increase the grade of the corresponding assignment by up to 15%. |
| Assignments |
|
The contents, sources of information consulted, suitability and presentation of tasks will be evaluated.
When the task consists on problems'resolution the items considered on the evaluation will be: the method followed to reach the result, the result itself and also the critical discussion of the results obtained.
In all cases, the edition, spelling and grammar of the text will be taken into account.
|
The tasks will account for 25% of the theory |
| Mixed tests |
|
Theoretical concepts addressed in the master classes as well as basic calculations will be evaluated. |
75 % of the theory |
| Extended-answer tests |
|
Evaluation of theoretical concepts and resolution of practical problems |
80% of lad practicals |
| Others |
|
|
|
| |
|
Other comments and second exam session |
|
THE ASSISTANCE TO THE PRACTICES IS OBLIGATÒRIA. The theoretical part accounts for 60% of the final grade (75% tests and 25% papers). The practical part accounts for 40% of the final grade (10% laboratory, 10% reports, 80% exam) All these percentages will be used to obtain the note of the continuous evaluation that will constitute the first call. Students who do not pass this or have a low grade will have a second call that will consist of a written exam with a part related to the theoretical part and another part related to the practical part. Each part will account for 50% of the grade and will require a minimum grade of 4 to average. In any case, the subject can only be passed when the average of both parts is equal to or greater than 5. In exceptional cases in which it is not possible to attend the practices (and always with justification), a practical exam During the tests/assessment exams, mobile phones, tablets and other devices that are not expressly authorized to carry out the test must be switched off. The demonstrable fraudulent performance of any evaluation activity, both in material and virtual and electronic support, will mean the failure of the student in the subject. Without prejudice to this, depending on the seriousness of the facts, the center has the power to propose the opening of a sanctioning file, which will be opened by resolution of the rector. |
| Basic |
J. Garcia Barceló, Tècnicas analíticas para vinos, http://shop.gabsystem.com/b2c/producto/1000000/1/tecnicas-analiticas-para-vinos, GAB, 1990.
Office Internacional de la Vigne et du Vin , Compendium of International Methods of Analysis of Wines and Musts (2 vol.), , on-line
J.A. Colomer, J. García, A. Esteve., Tècnicas usuales de análisis en enología, , Panreac, on-line
P. Iland, N. Bruer, G. Edwards, S. Caloghiris, E.Wilkes, Chemical analysis of grapes and wine: techniques and concepts, 2ª, Patrick Iland Wine Promotions PTY LTD, 2013
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| Complementary |
J. Blouin., Techniques d’analyses des moûts et des vins., Dujardin-Salleron,, 1992
H.F. Linskens, JF. Jackson(eds), Wine analysis, , Springer-Verlag, 1988
Office Internacional de la Vigne et du Vin, Codex œnologique international, , on-line
P. Ribéreau-Gayon, Y. Glories,A. Maujean, D. Dubourdieu, Handbook of Enology: The Chemistry of Wine.Stabilization and Treatments, , Wiley, 2000.
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| Subjects that it is recommended to have taken before |
| CHEMISTRY II/19224009 | | CHEMISTRY I/19224008 | | OENOLOGICAL CHEMISTRY/19224103 | | OENOLOGICAL CHEMICAL ANALYSIS I/19224104 |
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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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