IDENTIFYING DATA 2023_24
Subject (*) SPIRITS Code 19224228
Study programme
Bachelor's Degree in Oenology (2014)
 Cycle 1st
Descriptors Credits Type Year Period
3 Optional Fourth 2Q
Language
Català
Department Chemical Engineering
Coordinator
LÓPEZ BONILLO, FRANCISCO
 E-mail francisco.lopez@urv.cat
Lecturers
LÓPEZ BONILLO, FRANCISCO
Web
General description and relevant information <p>Aquesta assignatura dona una visió global dels principals tipus de begudes espirituoses que s’elaboren actualment, tant des d’un punt de vista de la seva història, procés d’elaboració i caracterització, incidint en el tast sensorial de les mateixes, essent una part important del curs. </p>

Competences
Type A Code Competences Specific
 A1 Apply basic knowledge of mathematics, physics, chemistry and biology to oenology.
 A12 Produce different types of sparkling wines and other fermented drinks
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A1 Ser capaç de seleccionar el mètode d'anàlisi més adequat al problema enològic plantejat
 A12 Conèixer el procés tecnològic d’elaboració de destil·lats.
Disposar de la capacitat d’associar percepcions sensorials amb la composició del producte a fi de poder modificar els processos.
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
Topic 1: History of distillation
Topic 2. Distillation methods and equipments 2.1. Discontinuous distillation: stills and distillation columns
2.2. Continuous distillation
Topic 3. Sensory analysis of distillates
Topic 4. Spirit drinks legislation
Topic 5. Types of distillates. Raw materials.
 Grapes, sugarcane, beets, cereals, agave, fruits
Topic 6. Congeneric distillates.
 6.1. Grape distillates: Brandy (Cognac, Armangac), Pisco
6.2. Distillates derived from cereals: Whisky, bourbon
6.3. Distillates derived from sugar cane: Rum, cachaça
6.4 Distillates derived from agave: Tequila, mezcal
6.5 Fruit distillates: Pear, apricot, plum, apple, others
Topic 7. Non-congeneric distillates
 7.1.Gin
7.2. Vodka
Topic 8. Liqueurs Herbal liqueurs
Coffee liqueurs
aniseed liqueurs

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 1 2
Lecture
A12
 11 29 40
Tasting sessions
A1
A12
 11 19 30
Personal attention
A1
A12
 1 0 1
 
Mixed tests
A1
A12
 2 0 2
 
(*) 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 Summary of the subject
Lecture master session
Tasting sessions Tasting of distilled beverages in the tasting room. They will analyze the different products.
Personal attention doubts resolutions

Personalized attention
Description

Prior appointment by email francisco.lopez@urv.cat at the office. Also through moodle.


Assessment
Methodologies Competences Description Weight        
Tasting sessions
A1
A12
 Mandatory attendance, it is necessary to justify absence at the tasting sessions. It will do a practical taste test. 30%
Mixed tests
A1
A12
 A written test during the course.
But it is necessary to have attended the tasting sessions.
 70%
Others  
 
Other comments and second exam session

Evaluation of the second call will be an examination of the syllabus not passed in the continuous evaluation. They will maintain evaluation criteria, keeping the laboratory practice notes and others.

During assessment tests, mobile phones, tablets and other electronic devices that are not expressly authorized by the test must be turned 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.

Sources of information

Basic Buglass, Alan J., Handbook of alcoholic beverages : technical, analytical and nutritional aspects, ,

Complementary Antonio Madrid Vicente, Elaboración De Bebidas Alcohólicas De Alta Graduación, ,
Piggott, John, Alcoholic beverages. Sensory evaluation and consumer research, , Oxford, Woodhead Publishing, 2012
López, F.; Orriols, I.; Rodríguez-Bencomo, J.J.; Pérez-Correa, J.R.(M. Kosseva, V.K. Joshi, P.Panesa, Science and Technology of Fruit Wine Production. Chapter 10. Fruit brandies, , Academic Press, 2017
López, F. (V.K. Joshi and R.C. Ray editors), Wine Making: Basics and Applied Aspects. Chapter 23. Brandy Production: Fundamentals and Recent Developments., , CRC Press, London, 2020

Recommendations


Subjects that it is recommended to have taken before
VINICULTURAL BY-PRODUCTS/19224114
(*)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.