IDENTIFYING DATA 2023_24
Subject (*) WINE AGEING Code 19224122
Study programme
Bachelor's Degree in Oenology (2014)
 Cycle 1st
Descriptors Credits Type Year Period
6 Compulsory Third 2Q
Language
Català
Department Biochemistry and Biotechnology
Coordinator
GOMBAU ROIGÉ, JORDI
 E-mail jordi.gombau@urv.cat
marcoandres.bustamante@urv.cat
Lecturers
GOMBAU ROIGÉ, JORDI
BUSTAMANTE QUIÑONES, MARCO ANDRÉS
Web
General description and relevant information <br />

Competences
Type A Code Competences Specific
 A6 Monitor the transformation of grapes into wine whilst taking into account the type of product desired, the national and international regulations and the hygiene regulations and by applying knowledge of oenological practices and wine treatments
 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

Learning outcomes
Type A Code Learning outcomes
 A6 Controlar la criança de vins en bótes de roure i de tècniques alternatives
Conèixer la tècnica de la criança em botes del vi i les seves alternatives
Saber elaborar vins negres destinat a la criança
Saber analitzar els compostos fenòlics del vi negre
Conèixer els diferents tipus de fustes i les seves implicacions em l'evolució del vi
 A9 Conèixer a fons la química dels compostos fenòlics i la seva implicació sensorial.
Saber interpretar les analítiques dels vins negres
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
Topic 1. Phenolic compounds in wine; chemical and sensory characteristics.
Topic 2. Analysis of the color and phenolic compounds of red wine; measurement and interpretation
Topic 3. Viticultural factors
Topic 4: Red wine vinification; Critical points for extraction
Topic 5. The Oak
Topic 6. The barrels
Topic 7. Influence of barrel aging
Topic 8. barrel aging mechanicsa
Topic 9. Alternatives to barrels

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
2 2 4
Lecture
A6
A9
 30 36 66
Laboratory practicals
A6
A9
 15 22.5 37.5
Seminars
A6
A9
 15 18 33
Personal attention
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 Presentar els continguts de l'assignatura, les competències que han d'adquirir, la bilbiografia a consultar i els criteris d'avaluació.
Lecture Impartir els continguts teòrics.
Laboratory practicals Anàlisi de compostos fenòlics.
Seminars Treball en barriques.
Personal attention S'atendrà als alumnes, prèvia cita per correu electrònic

Personalized attention
Description

The students will be assisted by contacting the email jordi.gombau@urv.cat

Assessment
Methodologies Competences Description Weight        
Laboratory practicals
A6
A9
 Lab practice report

First Partial exam

Final exam 		20%

30%

50%
Others  
 
Other comments and second exam session

Laboratory practices are mandatory.

The second examen session will account the 80 % of the final qualification. In this second exam session the practice qualification is kept.

Sources of information

Basic

Bidan, P. i Bonneviale, J.R. Application à l'œnologie des progrès récents en microbiologie et en fermentation. OIV, París, 1988.

Boulton, R.B. Principles and practices of winemaking. Chapman & Hall, New York, 1996.

Delanoe, D. Maillard, C. i Maisondieu, D. Le vin de l'analyse à l'élaboration. Ed. Technologie et Documentation (Lavoisier), París, 1987.

De Rosa, Tulio. Tecnología de los vinos blancos. Mundi-Prensa. Madrid, 1998

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

Fleet, G.H. Wine microbiology and biotechnology. Harwood academic publishers, Sidney, 1993.

Jackson, R. S. Wine science: principles and applications. Academic Press, San Diego, 1994.

Lafon-Lafourcade, S. Wine and Brandy. Institut d'Œnologie de Bordeaux, Burdeos, 1983.

Madrid, A. Manual de enologia Pràctica. Ed. A. Madrid Vicente. Madrid. 1987.

Madrid, A; Cenzano, J.M. y Cenzano, A.M. Tecnología y legislación del vino y bebidas derivadas, Ed. Mundi Prensa, Madrid, 1994

Molina, Rafael. Clarificación de mostos y vinos. A. Madrid Vicente, ediciones, Madrid, 1994

Moreno-Arribas & M.C. Polo. Wine Chemistry and Biochemistry”. Ed. M.V. Moreno-Arribas & M.C. Polo. Springer, New York, 2008

Navarre, C. L'Œnologie. Collection Agriculture d'ajourd'hui. Ed. Lavoisier, Paris, 1988.

Peynaud, E. Enologia pràctica. Ed. Mundi-Prensa. Madrid. 1989.

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

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

Suarez. y Iñigo Microbiologia enològica. Mundi-Prensa. Madrid. 1990.

Troost, G. Tecnologia del vino. Ed. Omega. Barcelona. 1992.

Zamora, F. Elaboración y crianza del vino tinto. Mundi-Prensa. AMV Ed. Madrid, 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.