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 |
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 |
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 |
Methodologies :: Tests |
|
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
Introductory activities |
|
0.5 |
0 |
0.5 |
Lecture |
|
9 |
27 |
36 |
Laboratory practicals |
|
10 |
9 |
19 |
Seminars |
|
6 |
12 |
18 |
Personal attention |
|
0.5 |
0 |
0.5 |
|
Mixed tests |
|
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
|
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 |
Description |
Students can make the inquiries they consider appropriate by appointment with the teacher, or by e-mail. |
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
Laboratory practicals |
|
Presentation and discussion of the results obtained during the practices |
15% |
Seminars |
|
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 |
|
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, and will account for 75% of the final grade. The other 25% will be the grade obtained in the bibliographic work. 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. |
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 |
|
|
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. |
|