| Competences |
| 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. | |
| Learning aims |
| 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 |
| Contents |
| 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 |
| Planning |
| 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 |
| Personal tuition |
| Personalized attention |
|
|
| Assessment |
| 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 | |||
| Sources of information |
| 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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| Recommendations |
(*)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.