IDENTIFYING DATA 2023_24
Subject (*) OENOLOGICAL ENGINEERING Code 19224126
Study programme
Bachelor's Degree in Oenology (2014)
 Cycle 1st
Descriptors Credits Type Year Period
6 Compulsory Third 2Q
Language
Català
Department Chemical Engineering
Coordinator
LÓPEZ BONILLO, FRANCISCO
 E-mail francisco.lopez@urv.cat
carles.bargallo@urv.cat
Lecturers
LÓPEZ BONILLO, FRANCISCO
BARGALLÓ GUINJOAN, CARLES
Web
General description and relevant information <p>Knowledge of the processes and equipment involved in the production and bottling of wine.</p>

Competences
Type A Code Competences Specific
 A1 Apply basic knowledge of mathematics, physics, chemistry and biology to oenology.
 A4 Participate in programming and designing new wine-production facilities or modifying existing ones
 A8 Manage a wine company using sustainability criteria
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A1 Calcular dimensionaments bàsics d'operacions unitàries
 A4 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.
 A8 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

Contents
Topic Sub-topic
SUBJECT 1: GENERAL CONCEPTS. Grape composition. Grape density. Classification of must. Yields of the extraction operation: Grapes/must/wine. Chemical and physical parameters of the must. Chemical and physical parameters of wine.
SUBJECT 2: PREFERMENTATIVE OPERATIONS (I). 2.1. Grape transport systems
2.2. Grape receiving bins
2.3. Grape transport
2.4. Stemmer systems.
2.5. Crushing systems.
2.6. Transport of the harvest: whole, crushed, stemmed.
SUBJECT 3: PREFERMENTATIVE OPERATIONS (II). 3.1. Study of the pressing operation.
3.2. Types of presses.
SUBJECT 4: PREFERMENTATIVE OPERATIONS (III). Must cleaning and filtration systems. 4.1. Definition: removal of suspended solids.
4.2. Systems and equipment.
SUBJECT 5: CONTAINERS IN OENOLOGY: FERMENTERS AND WINIFIERS. 5.1. Design, dimensions and type of construction material.
5.2. Fermenters and vinifiers: calculations and design.
SUBJECT 6: HEAT EXCHANGE. Temperature control in alcoholic fermentation. 6.1. Energy balance of alcoholic fermentation.
6.2. Factors involved in the increase in temperature.
6.3. Determination of fermentation temperatures.
6.4. Cooling methods and systems.
6.5. Study of controlled fermentation equipment.
6.6. Calculation of refrigeration equipment.
TEMA 7: FILTRACIO DSUBJECT 7: FILTRATION OF WINESE VINS 7.1. Introduction.
7.2. Filters.
7.3. Types of filtering.
7.4. Filtration equipment: design and calculations.
SUBJECT 8: INSTALLATIONS FOR THE TREATMENT OF WINE AND BOTTLING TECHNIQUES: AUXILIARY OPERATIONS 8.1. Estabilitat del vi respecte a l’àcid tartàric.
8.2.Utilització del nitrogen com sistema de bioprotecció dels vins.
8.3. Tècniques de dosificació del diòxid de sofre.
8.4. Tècniques de clarificació. 8.1. Stability of wine with respect to tartaric acid.
8.2. Use of nitrogen as a bioprotection system for wines.
8.3. Dosing techniques for sulfur dioxide.
8.4. Clarification techniques.
8.5. Agitation and mixing techniques.
8.6. Equipment for bottling wine.
8.5.Tècniques d’agitació i barreges.
8.6. Equips per l’embotellat del vi.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A1
 15 13 28
Problem solving, exercises
A1
A4
A8
 15 33 48
Problem solving, exercises in the classroom
A1
 25 33 58
Forums of debate
A4
A8
 3 3 6
Personal attention
1 0 1
 
Mixed tests
A1
A4
A8
 4 4 8
 
(*) 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 Initial activities and presentation of the subject.
Lecture Presentation of the contents of the subject.
Problem solving, exercises Formulation, analysis, resolution and debate of a problem or exercise, related to the subject matter, by the student.
Problem solving, exercises in the classroom Formulation, analysis, resolution and debate of a problem or exercise, related to the subject matter.
Forums of debate Activity where topical issues related to the academic and/or professional field are debated.
Personal attention Time reserved for the teacher to attend to and resolve students' doubts.

Personalized attention
Description

Prior appointment to the teachers' email: joan.rabada@urv.cat, francisco.lopez@urv.cat


Assessment
Methodologies Competences Description Weight        
Mixed tests
A1
A4
A8
 Control exams: There will be two exams for continuous assessment. 1st 50% mark, 2nd control 50% mark. Need to get at least 4 points to average 100%
Others  
 
Other comments and second exam session

During the evaluation tests, mobile phones, tablets and other devices that are not expressly authorized by 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.

The second call will consist of an examination of the subject taught during the course

.

Sources of information

Basic

Book chaper: Engineering Applied to the Wine Fermentation Industry, autors López, F.; Urtubia-Urbina, A.; Pérez-Correa, J.R., pp. 158-180 del llibre Applications of Microbial Engineering (CRC Press LLC, Anglaterra, 2013, ISBN: 978-1-466-5857-75).

The teacher will provide the appropriate bibliography for each topic of the subject's content.
Complementary

Recommendations


Subjects that it is recommended to have taken before
STATISTICS/19224005
MATHEMATICS/19224006
PHYSICS/19224007
CHEMISTRY II/19224009
CHEMISTRY I/19224008
BASIC OPERATIONS/19224101
(*)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.