IDENTIFYING DATA 2021_22
Subject (*) SELECTING AND IMPROVING WINE INOCULANTS Code 19224204
Study programme
Bachelor's Degree in Oenology (2014)
 Cycle 1st
Descriptors Credits Type Year Period
3 Optional 2Q
Language
Català
Department Biochemistry and Biotechnology
Coordinator
TORIJA MARTÍNEZ, MARÍA JESÚS
 E-mail mjesus.torija@urv.cat
Lecturers
TORIJA MARTÍNEZ, MARÍA JESÚS
Web
General description and relevant information <p>In case of a health emergency that requires confining the population or involving mobility restrictions during this course, teaching activity and assessment will be adapted. If this situation occurs, these adaptations will be reported in the Moodle space of each subject.</p><p>The aim of the course is to know what are the criteria for the selection of oenological microorganisms and how their characteristics can be improved.</p>

Competences
Type A Code Competences Specific
 A3 Use quality criteria and knowledge of edaphology, climatology and viniculture to monitor raw material production in accordance with the regulations
 A10 Integrate historical, geographic, social and health aspects into the ambit of oenology and wine production
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A3 Conèixer els criteris més importants per a la selecció dels microorganismes implicats en la fermentació del vi i la seva aplicació en celler.
 A10 Conèixer els principals mètodes de millora de microorganismes, tant clàssics com de DNA recombinant.
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
1. Study of the criteria and strategies for the selection of microorganisms for use in vinification.
 - Selection criteria for wine yeasts (desirable and undesirable characteristics)
- Selection criteria for lactic acid bacteria for malolactic fermentation (desirable and undesirable characteristics).
- Selection process
DEBATE: Spontaneous alcoholic fermentation vs. inoculated alcoholic fermentation
2. Study of existing techniques for the improvement of microorganisms, as well as their possible application to Oenology - Classical methods of genetic manipulation of microorganisms
- Methods of genetic modification using recombinant DNA or genetic engineering
- Applications in oenology
DEBATE: Use of genetically modified yeasts (gmo) in Oenology

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
0.5 0 0.5
Lecture
A3
A10
 9 27 36
Laboratory practicals
A3
A10
 10 9 19
Seminars
A3
A10
 6 12 18
Personal attention
0.5 0 0.5
 
Mixed tests
A3
A10
 1 0 1
 
(*) 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 Presentation of the subject, contents and evaluation
Lecture Explanation of the theoretical contents by the teacher
Laboratory practicals Application of the theoretical contents to the laboratory
Seminars Discussion of divulgative or scientific articles, realization of debates and works related to the contents explained in the lectures
Personal attention Resolution of doubts by the teacher

Personalized attention
Description

Students can make the inquiries they consider appropriate by appointment with the teacher, or by e-mail.


Assessment
Methodologies Competences Description Weight        
Laboratory practicals
A3
A10
 Presentation and discussion of the results obtained during the practices 15%
Seminars
A3
A10
 Participation in debates and discussion of articles in class (10%)

Presentation of a bibliographic work on some oenological application of the contents of the subject (25%)
 35%
Mixed tests
A3
A10
 Objective test and/or short questions 50%
Others  
 
Other comments and second exam session

The second call will be a final exam where a good knowledge of the contents of the course will be requested

During the assessment tests, mobile phones, tablets and other devices that are not expressly authorized by the test must be switched off and out of sight.

The demonstratively fraudulent realization of some evaluative activity in a subject, both in material as in virtual or electronic support, results in a failure grade of this evaluative activity for this student. Regardless of this, given the gravity of the facts, the center may propose the initiation of a disciplinary proceeding, which will be initiated by resolution of the rector.

Sources of information

Basic Brown, T.A., Gene cloning and DNA analysis, 2001, Oxford Blackwell Science
Fleet, G.H,, Wine microbiology and biotechnology, 2002, Switzerland Harwood Academ. Cop.
Carrascosa, A.V., Microbiologia del vino, 2005, AMV Ediciones

Brown, T.A., Gene cloning and DNA analysis, 2001, Oxford Blackwell Science

Fleet, G.H, Wine microbiologyand biotechnology, 2002, Switzerland Harwood Academ. Cop.

Carrascosa, A.V.,Microbiologia del vino, 2005, AMV Ediciones

Complementary

Recommendations


Subjects that it is recommended to have taken before
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I/19224102
OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II/19224109
(*)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.