|
Type A
|
Code |
Competences Specific | | | 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 |
| | A12 |
Adquirir coneixements específics sobre els derivats del vi com vinagres, aiguardents i orujos.
Disposar dels criteris necessaris per a realitzar el disseny bàsic del procés d'elaboració de vi i productes derivats.
Disposar dels coneixements específics per al disseny de les operacions unitàries que intervenen el procés d'elaboració de vins i productes derivats.
|
|
Type B
|
Code |
Learning outcomes |
|
Type C
|
Code |
Learning outcomes |
| Topic |
Sub-topic |
| Topic 1. Fundamentals of distillation |
1.1 General concepts.
1.2 Liquid/vapor equilibrium.
1.3 Discontinuous distillation.
1.4 Continuous distillation. |
| Topic 2. Distillates. |
2.1 Distillation of wine: types and characteristics.
2.2 Manufacturing processes of wine distillates.
2.3 Brandies and cognacs. |
| Topic 3. Grape must. Concentrates |
3.1 Must obtention.
3.2 Concentration of must (vacuum evaporation, reverse osmosis, freezing).
3.3 Rectification of must. |
| Tema 4. Vinegar |
4.1 Biotechnology of vinegar.
4.2 Vinegar production methods.
4.3 Type of vinegar.
|
| Topic 5. Other wine by-products. |
5.1. Tartaric acid, fertilizers, oils, feeds, dyes.
5.2. Vermouths, sangries, ... |
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
1 |
0 |
1 |
| Lecture |
|
5 |
9 |
14 |
| Problem solving, exercises in the classroom |
|
3 |
7 |
10 |
| Problem solving, exercises |
|
0 |
5 |
5 |
| IT-based practicals in computer rooms |
|
2 |
6 |
8 |
| Assignments |
|
0 |
7 |
7 |
| Laboratory practicals |
|
15 |
9 |
24 |
| Personal attention |
|
2 |
0 |
2 |
| |
| Mixed tests |
|
4 |
0 |
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
| |
Description |
| Introductory activities |
Subject presentation |
| Lecture |
master session |
| Problem solving, exercises in the classroom |
Problem solving in class |
| Problem solving, exercises |
Problem solving outside of class |
| IT-based practicals in computer rooms |
Solving problems and activities using TIC |
| Assignments |
Carrying out more complex activities |
| Laboratory practicals |
Realization of practices in the laboratory |
| Personal attention |
Resolving doubts |
|
Description |
|
moodle, office, e-mail |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Problem solving, exercises |
|
Delivery of problems and activities during the course |
10% |
| Laboratory practicals |
|
Mandatory attendance
Written or oral test
Practice report |
30% |
| Mixed tests |
|
2 written tests during the course
A minimum of 4 points out of 10 is required in the mixed tests to weight the practical and other grades |
60% |
| 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 |
Antonio Madrid Vicente,, Elaboración De Bebidas Alcohólicas De Alta Graduación, ,
Solieri, L., Giudici, P., Vinegars of the World, , New York : Springer, cop. 2009
|
Ashurts, P.R., Producción y envasado de zumos y bebidas de frutas sin gas, Ed. Acribia, 1999 Bertrand, A., Les eaux-de-vie traditionelles d’origine vinicole, TecDcc Lavoisier, 1990 Guzmán, M., El vinagre, Díaz de Santos, 1998 Llaguno, C., Polo, M.C., El vinagre de vino, CSIC, 1991 Tanner, H., Brunner, H.R., La distillation moderne des fruits, Ed. Heller |
| Complementary |
, , ,
|
|
| Subjects that it is recommended to have taken before |
| STATISTICS/19224005 | | MATHEMATICS/19224006 | | PHYSICS/19224007 | | CHEMISTRY II/19224009 | | CHEMISTRY I/19224008 | | BASIC OPERATIONS/19224101 | | OENOLOGICAL CHEMISTRY/19224103 | | GENERAL OENOLOGY I/19224106 |
|
(*)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. |
|