IDENTIFYING DATA 2016_17
Subject (*) SPARKLING WINE PRODUCTION Code 19635104
Study programme
Wine Tourism Innovation (European Master) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory First 1Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
CANALS BOSCH, JUAN MIGUEL
 E-mail jmcanals@urv.cat
enric.bartra@urv.cat
Lecturers
CANALS BOSCH, JUAN MIGUEL
BARTRA SEBASTIAN, ENRIC
Web
General description and relevant information The students will achieve knowledge of the different methods used to produce sparkling wines and the advantages and disadvantages of each one. Also, there’re some specific characteristics for these wines from the point of view of tasting, viticulture, legal issues and so on; all these topics will be covered in this course. Several tasting sessions will be addressed in this course too. A couple of sessions of practical work in the cellar of the University will be given.

Competences
Type A Code Competences Specific
 A1 Identify the different types of wine and learn the processes of wine production, from the processing of raw materials to the production of the final product
 A9 Taking part in activities carried out in winemaking companies, wineries and/or institutions related to wine tourism. Be able to apply the acquired skills in a multidisciplinary context
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A1 Reconèixer els processos d'elaboració, així com els equips necessaris per a la producció dels diferents tipus de vi i vins especials (escumosos, dolços, fortificats i de criança)
 A9 Adquirir habilitats científiques i pràctiques en diferents processos de producció de vins
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
History of bubbling. Legal aspects. Statistics
Practical aspects of sparkling wines tasting. CO2 as a sensory vector
Viticulture of sparkling wines
Description of methodologies of base wine production
Methodologies of carbon dioxide enrichment to achieve the required pressure
Traditional method, all in one bottle: Champagne, Cremant, Cava, Talento.
Tank fermented: Asti Spumanti, Proseco, Lambrusco
Tasting Sessions Tasting of different types of sparkling wines
Vertical taste: effect of aging
Horizontal taste: effect of dosage on a young and an aged sparkling
Sparkling wines from the world
New carbonated beverages aromatised based in wine
Laboratory session: Preparation of a tirage (second fermentation batch)
Visits to cellars: small, middle size and big Producer

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
A1
 1 0 1
Lecture
A1
 20 28.5 48.5
Seminars
A1
 6 7.5 13.5
Field work/trips
A1
A9
 18 30 48
Tasting sessions
A1
 15 22.5 37.5
Personal tuition
1 0 1
 
Objective short-answer tests
A1
A9
 2 2 4
 
(*) 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 Introduce the subject and expllain activities and examination
Lecture Theorical explanations of the subject
Seminars Discussion in groups about topics related to sparkling wines. Final exposition of the conclusions
Field work/trips Visits to cellars and cellar work
Tasting sessions Tasting different knd of sprkling with different purposes
Personal tuition Solving questions to the students

Personalized attention
Description
Personal attention will be developed by a previous contact by mail and the teacher will schedule a meeting with the student/s in a short period of time (72 hours)

Assessment
Methodologies Competences Description Weight        
Seminars
A1
 Seminar discussion work 20
Field work/trips
A1
A9
 Short questions test 20
Tasting sessions
A1
 Tasting of several samples 20
Objective short-answer tests
A1
A9
 Short questions examination 40
Others  
 
Other comments and second exam session

Second call evaluation will be the same of the first unless the grade achieved in the seminar will be the same than the first call. So the student willl just be evaluated with a taste and an short questions exam.

Use of TIC is forbidden in exams.

Sources of information

Basic

Le vigneron Champenois (monthly publication received in the campus library)

Sparkling wines : the technology of their production in Australia / David Armstrong, Bryce Rankine, Geoff Linton (Winetitles, 1994) ISBN 1875130136


Tecnología de los vinos espumosos / Tulio de Rosa (Ed. Mundi-Prensa, 1990) ISBN 8471142996
Complementary

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.