Type A
|
Code |
Competences Specific |
|
Common |
|
AC2 |
Scientific and technical knowledge of the wine making processes. |
|
Professional |
|
Research |
|
AR5 |
The ability for exhaustive bibliographic searches in highly specialized oenological topics. |
|
AR7 |
The presentation of results in a scientific way, according to the accepted standards. |
|
AR8 |
The critical evaluation of results of oenological research. |
Type B
|
Code |
Competences Transversal |
|
Common |
|
BC2 |
Work in an autonomous way with initiative. |
|
BC3 |
Flexibility. Availability to adapt to changing environments. |
|
BC4 |
Capacity to solve problems in an effective way. |
|
BC6 |
Ability to act with a critical and responsible spirit. |
Type C
|
Code |
Competences Nuclear |
|
Common |
|
CC2 |
Use of specific tools of Information and Knowledge Technologies for the professional development derived from the postgraduate course. |
Objectives |
Competences |
Knowledge of the different methods for the production of vinegar and the possible actions to improve/optimize the acetification process |
AC2
|
BC3 BC4
|
CC2
|
Learning the techniques needed to microbiologically control the acetification process
|
AR5 AR7 AR8
|
BC4 BC6
|
CC2
|
Finding out the molecular techniques for the identification of the microorganisms responsible for the process
|
AR7 AR8
|
BC2 BC4
|
CC2
|
Topic |
Sub-topic |
Topic 1: Introduction |
* Definition of wine vinegar
* Regulation
* Evolution and economic importance |
Topic 2: Acetic acid bacteria |
* General
* Factors affecting the growth
* Metabolism
* Taxonomy
* Identification methods:
Isolation and enumeration
Molecular techniques |
Topic 3: Methods for vinegar production |
* Traditional Methods
* Industrial Methods
* Vinegar Treatments |
Topic 4: Monitoring and control of acetification process |
* Evolution of acetic and alcoholic degree
* Ecological studies. Microbiota involved |
Topic 5: Traditional aging in wood |
No subtopics |
Topic 6: Sensory and chemical analysis |
* Vinegar quality parameters
* Chemical analysis of vinegar
* Sensory analysis of vinegar |
Methodologies :: Tests |
|
Competences |
(*) Class hours |
Hours outside the classroom |
(**) Total hours |
Introductory activities |
|
1 |
0 |
1 |
|
Lecture |
|
15 |
3 |
18 |
Presentations / expositions |
|
3 |
15 |
18 |
Assignments |
|
0 |
25 |
25 |
Debates |
|
2 |
10 |
12 |
|
Personal tuition |
|
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 |
Introduction to the subject and to the evaluation criteria |
Lecture |
Explanation of course contents |
Presentations / expositions |
Oral presentation about a scientific paper related to the subject |
Assignments |
Students will choose a topic related to enology or vinegar elaboration and will perform a bibliographical review about this topic |
Debates |
Students will discuss about technical or microbiological aspects of vinegar elaboration |
|
Description |
The students may contact teachers by email, or personally with an appointment |
|
|
Description |
Weight |
Lecture |
Answering questions to show the degree of understanding of the course content |
25 |
Presentations / expositions |
Oral presentation of a paper related to the production of vinegar |
25 |
Assignments |
Common work to different subjects of Enological biotechnology, giving special relevance to the issues related to the production of vinegar |
25 |
Debates |
Response to technical problems of vinegar elaboration |
25 |
|
Other comments and second exam session |
|
Basic |
M.R. ADAMS, Vinegar, 1998, Blake Academic and Professional
AENOR, Análisis Sensorial. Tomo I, 1997, AENOR
C. LLAGUNO MARCHENA y M.C. POLO, El vinagre de vino, 1991, CSIC
H. EBNER y H. FOLLMANN, Acetic acid. Chapter 3b on Biotechnology, 1983, H.J. Rehm y G. Reed
F. MECCA, R. ANDREOTTI, L. VERONELLI, L'aceto, 1979, AEB
|
|
Complementary |
Achaerandio, I.; Güell, C.; Jiménez, L.; Mateo, J.M.; López, F., Caracterización de vinagres comerciales mediante análisis multivariable, 2002, Tecnología del Vino, Num.3, 103-107
Calviño, J., Achaerandio, I., Labbé M., García-Llobonadín, L., Güell, C., López,, Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar, 2006, . Food Microbio. 23, 809-813.
De Vuyst, L., Camu, N. , De Winter, T., Vandemeulebroecke, K. , Van de Perre, V. , Vancanneyt, M.,, Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans, 2007, Int J Food Microbiol. doi:10.1016/j.ijfoodmicro.2
Du Toit, W.J. & Pretorius, I.J., The occurrence, control and esoteric effect of acetic acid bacteria in winemaking, 2002, Ann Microbiol 52, 155-179.
González, A., Guillamón, J.M., Mas A., Poblet, M., Application of molecular methods for routine identification of acetic acid bacteria, 2006a, Int J Food Microbiol 108, 141-146.
González, A., Hierro, N., Poblet, M., Mas, A. & Guillamón, J.M., Enumeration and detection of acetic acid bacteria by real-time and nested polymerase chain reactions, 2006b, FEMS Microbiol Lett 254, 123-128
Gullo, M., Caggia, C., De Vero, L. & Giudici, P., Characterisation of acetic acid bacteria in “traditional balsamic Vinegar”, 2006, Int J Food Microbiol 106, 209-212
Poblet, M., Rozès, N., Guillamón, J.M. & Mas, A., Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA, 2000, Lett Appl Microbiol 31, 63-67
Achaerandio, I.; Güell, C.; López, F., New approach to continuous vinegar decolourisation with exchange resins, 2007, Journal of Food Engineering, 78(3), 991-994
López, F.; Pescador, P.; Güell, C.; Morales, M.L.; García-Parrilla, M.C.; Troncoso, A.M., Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content, 2005, Journal of Food Engineering, 68(1), 133-136
Ruiz, A., Poblet, M., Mas, A. & Guillamon, JM., Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer, 2000, Int J Syst Evol Microbiol 50, 1981-1987
Tesfaye, W., García-Parrilla, M.C., & Troncoso, A.M., Sensory evaluation of Sherry wine vinegar, 2002, Journal of Sensory Studies, 17 (2), 133-144
Yamada Y., Yukphan P., Review. Genera and species in acetic acid bacteria, 2008, Int J Food Microbiol. doi:10.1016/j.ijfoodmicro.20
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(*)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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