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Type A
|
Code |
Competences Specific | | | A1 |
Develop a thorough knowledge of chemical, biological and technological processes and of the latest scientific and technical advances involved in the production of fermented beverages, from the raw material to the final product |
| | A3 |
Use the latest scientific advances to develop a thorough knowledge of the useful and detrimental microorganisms involved in the production of fermented beverages and understand how they influence the properties of the final product |
| | A9 |
Manage information and knowledge using the scientific and technical literature in the field of food science and technology |
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Type B
|
Code |
Competences Transversal | | | CT5 |
Communicate complex ideas effectively to all sorts of audiences. |
|
Type C
|
Code |
Competences Nuclear |
|
Type A
|
Code |
Learning outcomes |
| | A1 |
Distingir les vies metabòliques de producció de metabòlits primaris, secundaris i aromes del vi.
Familiaritzar al alumnat amb la investigació enològica actual.
Analitzar resultats d'investigació, i ser capaç de treure conclusions.
Reforçar el raonament crític cap a les solucions proposades per el sector de l'enologia per a millorar el desenvolupament de la fermentació i/o peroducte final.
| | | A3 |
Reforçar el raonament crític cap a les solucions proposades per el sector de l'enologia per a millorar el desenvolupament de la fermentació i/o producte final.
Analitzar resultats d'investigació, i ser capaç de treure conclusions.
Familiaritzar a l'alumnat amb la investigació enològica actual.
Comprendre el paper que fa el llevat en la fermentació alcohòlica i relacionar-lo amb els possibles problemes que poden sorgir a lo llarg del procès.
| | | A9 |
Aplicar els coneixements adquirits a la comprensió d'articles científics (en anglès) sobre la temàtica d'estudi, per després resumir-los i debatir-los amb els professors i altres alumnes.
Familiarize students with current oenological research. Analyse research results and be able to draw conclusions
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Type B
|
Code |
Learning outcomes |
| | CT5 |
Produce quality texts that have no grammatical or spelling errors, are properly structured and make appropriate and consistent use of formal and bibliographic conventions (Quality).
Draw up texts that are appropriate to the communicative situation, consistent and persuasive (Discourse construction).
Draw up texts that are appropriate to the communicative situation, consistent and persuasive. (Eficàcia)
Use the techniques of non-verbal communication and the expressive resources of the voice to make a good oral presentation (Non-verbal communication and use of the voice).
Construct a discourse that is structured, clear, cohesive, rich and of the appropriate length, and which can transmit complex ideas (Discourse construction).
Produce a persuasive, consistent and precise discourse that can explain complex ideas and effectively interact with the audience (Efficiency).
|
|
Type C
|
Code |
Learning outcomes |
| Topic |
Sub-topic |
| 1. Yeasts present in musts and wines: introduction and general characteristics. Factors that condition the growth and survival of yeasts and the development of FAL. |
|
| 2. Metabolism of S. cerevisiae: alcoholic fermentation (FAL) and metabolism of secondary compounds. Advances and tools to optimize the process |
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3. Latest advances in selection of vinous yeasts and use of starter cultures. Non-Saccharomyces yeasts, natural hybrids, non-GMO yeasts.
|
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| 4. Nutritional needs of yeasts and coverage in musts. Effect of the addition of nutrients. Use of inactive dry yeasts. |
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5. Wine aromatic substances: influence of the yeast strain and the fermentation conditions on the aromas. Origin of the alterations and defects.
|
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6. The lipid metabolism of yeasts. Factors influencing the lipid composition of yeast in oenology. Effect on stress tolerance.
|
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| 7. Tools for the study of vinous yeasts: phenotypic, molecular, transcriptomic, metabolomic, analysis, etc. |
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| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
1 |
0 |
1 |
| videoconferencing |
|
5 |
15 |
20 |
| Problem solving, exercises |
|
2 |
14 |
16 |
| Presentations / oral communications |
|
3 |
12 |
15 |
| Tasting sessions |
|
3 |
3 |
6 |
| Webcasting |
|
4 |
8 |
12 |
| Personal attention |
|
2 |
0 |
2 |
| |
| Mixed tests |
|
3 |
0 |
3 |
| |
(*) 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 different thematic blocks of the subject and of the evaluation system |
| videoconferencing |
Presentation of the theoretical contents of the subject, either in class or publication of the materials in the Moodle. |
| Problem solving, exercises |
Use of tools for the study of vinous yeasts: graphic treatment of data, use of specific databases |
| Presentations / oral communications |
Oral presentation and discussion of scientific results related to the theme of the course. |
| Tasting sessions |
Basics on sensory analysis of wines |
| Webcasting |
Material available in the moodle, related with the content of the subject |
| Personal attention |
The student can make the queries to the teacher by appointment, the forum of doubts or email |
|
Description |
|
The student can make the queries to the teacher by appointment, the forum of doubts or email |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Problem solving, exercises |
|
Resolution of the different tasks and problems raised during the course on the subjects of the subject. |
40 % |
| Presentations / oral communications |
|
Presentation and discussion by students of scientific results and / or articles |
20 % |
| Mixed tests |
|
he contents given in class will be evaluated through mixed tests. |
40 % |
| Others |
|
|
|
| |
|
Other comments and second exam session |
|
This subject is a single call. Teachers will report on the recovery system at the beginning of the course. During evaluation tests, mobile phones, tablets and other devices that have not been authorized for the test must be switched off and out of sight. The demonstration of fraudulent conduct of some evaluative activity of some subject in both material and virtual and electronic support will lead the student to the suspense note of this evaluative 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 |
| Basic |
|
- Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud (eds.). 2000. Handbook of Enology Volume 1:Microbiology of Wine and Vinifications. John Wiley & Sons, NewYork.
- Carrascosa, AV., Muñoz, R., González, R. 2011. Molecular Wine Microbiology. Academic Press, Elsevier Inc.
- Fleet, G. H. 2002. Wine Microbiology and Biotechnology. Taylor & Francis, London
- Lambrechs, M.G., Pretorius,I.S. (2000) Yeast and its importance to Wine Aroma. S. Afr. J. Enol. Vitic.21: 97-129
- Pretorius,I.S. (2000).Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16, 675-729.
- Bauer,F.F., Pretorius,I.S. (2000). Yeast stress response and fermentation efficiency: how to survive the making of wine - a review. S.Afr.J.Enol.Vitic 21 , 27-51.
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| Complementary |
|
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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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