IDENTIFYING DATA

2023_24

Subject (*)

BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE

Code

19625206

Study programme

Fermented Beverages (2014)

Cycle

2nd

Descriptors

Credits

Type

Year

Period

Optional

First

Language

Castellà

Department

Biochemistry and Biotechnology

Coordinator

CORDERO OTERO, RICARDO ROMÁN

E-mail

cristina.reguant@urv.cat
mjesus.torija@urv.cat
ricardo.cordero@urv.cat

Lecturers

REGUANT MIRANDA, CRISTINA

TORIJA MARTÍNEZ, MARÍA JESÚS

CORDERO OTERO, RICARDO ROMÁN

Web

General description and relevant information

<p> a) Familiaritzar l'alumnat amb les tècniques clàssiques i emergents de la biotecnologia enològica. b) Conèixer les tècniques de biologia molecular utilitzades en la identificació i caracterització de microorganismes del vi. c) Reforçar el raonament crític cap a les solucions biotecnologies en el sector de l'enologia. Llengua d'impartició: Anglès i Castellà.</p>

Competences

Type A	Code	Competences Specific
	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
	A4	Understand the issues surrounding food legislation, quality and safety and apply this knowledge to the production of fermented beverages
	A9	Manage information and knowledge using the scientific and technical literature in the field of food science and technology
Type B	Code	Competences Transversal
	CT3	Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
Type C	Code	Competences Nuclear

Learning outcomes

Type A	Code	Learning outcomes
	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.
	A4	Familiaritzar l'estudiantat amb les tècniques clàssiques i emergents de la biotecnologia enològica
	A9	Conèixer les tècniques de biologia molecular utilitzades en la identificació i caracterització de microorganismes del vi.
Type B	Code	Learning outcomes
	CT3	Recognise the situation as a problem in a multidisciplinary, research or professional environment, and take an active part in finding a solution (Understanding). Follow a systematic method with an overall approach to divide a complex problem into parts and identify the causes by applying scientific and professional knowledge. (Analysis) Design a new solution by using all the resources necessary and available to cope with the problem (Creativity). Draw up a realistic model that specifies all the aspects of the solution proposed (Innovation). Assess the model proposed by contrasting it with the real context of application, find shortcomings and suggest improvements (Evaluation).
Type C	Code	Learning outcomes

Contents

Topic	Sub-topic
1. Bioptechnological aspects in modern oenlogy	Technological and biotechnological remediations
2. Tèchniques for the creation of wine strains	Natural selection Hybrids Directed evolution Transgenic
3. Genetic modification of microbial metabolic pathways	Physiological methods Genetic recombination
4. Introduction to the analysis and control of microbial populations in winemaking
5. Molecular techniques applied to the analysis of microorganisms of oenological interest	Molecular identification techniques at species level. Culture-dependent and culture-independent methods. Molecular techniques of strain typing.
6. Study of the population dynamics of alcoholic and malolactic fermentations	Inoculated vs. spontaneous fermentations in alcoholic and malolactic fermentation. Monitoring of the inoculum during fermentation.
7. Reduction of ethanol in wine	Reduction of total sugar. Reduction of ethanol produced. Metabolic engineering of yeasts.
8. Starter inoculums	Active dry yeast development. Development of mixed inocula. Effect of single and mixed inoculums in wine. Methods and efficiency of yeast immobilization.

Planning

Methodologies :: Tests

Competences

(*) Class hours

Hours outside the classroom

(**) Total hours

Introductory activities

Lecture

Assignments

Problem solving, exercises in the classroom

CT3

Personal attention

(*) 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	Introduction and definition of the basic and advanced concepts that will be used in the lectures
Lecture	The applicability of basic molecular concepts and tools will be presented, using scientific articles as a framework for scientific discussion
Assignments	The students will have to answer in Moodle two questionnaires formulated by the teachers based on scientific articles covered in the lectures
Problem solving, exercises in the classroom	Interpretation and resolution of problems presented in the specific bibliography of the subject through the development of written memories.
Personal attention	The doubts of the students will be attended to, both in personal interviews and through e-mail. One hour per week of attention in the teacher's office is included for problem consultations and lectures.

Personalized attention

Description

Personalized attention will be agreed with the students when they require it.

Assessment

Methodologies

Competences

Description

Weight

Assignments

Questionnaires on content presented in the lectures of each block. Both assessments must exceed a score of 5/10 to pass the subject.

30%
+
30%

Problem solving, exercises in the classroom

CT3

Interpretation and resolution of problems presented in the specific bibliography of the subject through the development of written memories.

20%
+
20%

Others

Other comments and second exam session

Any change in mobility due to pandemic causes will modify the format of the classes and the evaluation method.

During classes, mobile phones, tablets and other devices not expressly authorized by the teachers must be switched off and out of sight.

The demonstrably fraudulent performance of any assessment activity in any subject, both in material 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
	Revisions bibliogràfiques Bacterial spoilage of wine and approaches to minimize it (2008) EJ Bartowsky, Letters in Applied Microbiology 48: 149-156 At the cutting-edge of grape and wine biotechnology (2013) Borneman AR, Schmidt SA, Pretorius IS, Trends Genet 29: 263-71 Recent Applications of Biotechnology in Wine Production (2008) O Colagrande, A Silva, MD Fumi, Biotechnology Progress 10: 2-18 Llibres: Wine Microbiology: Practical Applications and Procedures (2010) KC Fugelsang and CG Edwards Tratado de enología (2008) R Gayon Microbiología del vino (2005) A Carrascosa, R Muñoz y R González Bases científicas y tecnológicas de la enología (2004) Guillaume Girard Microbiología enológica (fundamentos de vinificación) (2004) A. Suárez Lepe y B. Iñigo Leal Vinos de fruta (elaboración artesanal e industrial) (2002) E. Kolb Teoría y práctica de la elaboración del vino (2002) R.G. Boulton y colaboradores WIne microbiology and biotechnology (2002) G Fleet Tecnología del vino blanco (1998) Tullio De Rosa
Complementary

Recommendations

Subjects that are recommended to be taken simultaneously

SCIENTIFIC ADVANCES IN WINE YEASTS/19625204

(*)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.