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 |
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 |
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. |
Methodologies :: Tests |
|
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
Introductory activities |
|
1 |
0 |
1 |
Lecture |
|
15 |
13 |
28 |
Problem solving, exercises |
|
15 |
33 |
48 |
Problem solving, exercises in the classroom |
|
25 |
33 |
58 |
Forums of debate |
|
3 |
3 |
6 |
Personal attention |
|
1 |
0 |
1 |
|
Mixed tests |
|
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
|
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. |
Description |
Prior appointment to the teachers' email: joan.rabada@urv.cat, francisco.lopez@urv.cat |
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
Mixed tests |
|
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 . |
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 |
|
|
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. |
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