IDENTIFYING DATA 2020_21
Subject (*) AGED AND SWEET WINE PRODUCTION Code 19635109
Study programme
Wine Tourism Innovation (Erasmus Mundus) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory First 2Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
BELTRAN CASELLAS, GEMMA
 E-mail gemma.beltran@urv.cat
Lecturers
BELTRAN CASELLAS, GEMMA
Web
General description and relevant information

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
 CT1 Become sufficiently independent to work on research projects and scientific or technological collaborations within their thematic area.
 CT4 Work in multidisciplinary teams and complex contexts.
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A1 Know the different grape varieties, their life cycle and the relation with the characteristics of the must
Distinguish viticulture techniques of vineyard management and annual crop maintenance operations
Recognize the processing processes, as well as the necessary equipment for the production of the different types of wine and special wines (sparkling, sweet, fortified and aged)
 A9 Integrate the theoretical knowledge with applicable facts in which can be projected.
Be able to apply learned techniques in particular contexts
Type B Code Learning outcomes
 CT1 The student plans and carries out the project in an autonomous, organized and scientific fashion. (Process)
The student can produce documents that are scientific in both structure and content. (Paper / Report)
The student can present and defend their work (in front of an examination panel in the case of the Master’s thesis). (Defence)
 CT4 Understand the team’s objective and identify their role in complex contexts. (Context)
Communicate and work with other teams to achieve joint objectives. (Communication)
Commit and encourage the necessary changes and improvements so that the team can achieve its objectives. (Commitment)
Trust in their own abilities, respect differences and use them to the team’s advantage. (Participation)
Type C Code Learning outcomes

Contents
Topic Sub-topic
• Aged red wines production
• Grape varieties. Phenolic compounds and colour analysis
• Red wine production
• Ageing systems. Types of barrels.
• Sensory characteristics
• Natural sweet wines production
• Types of sweet wines and methods of elaboration
• Botrytized wines: sauternes

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
0 0 0
Seminars
0 0 0
Practical cases/ case studies in the classroom
0 0 0
Fieldwork/excursions
0 0 0
Tasting sessions
0 0 0
Personal attention
0 0 0
 
 
(*) 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
Seminars
Practical cases/ case studies in the classroom
Fieldwork/excursions
Tasting sessions
Personal attention

Personalized attention
Description
Pierre-Louis TEISSEDRE

Assessment
Methodologies Competences Description Weight        
Others  

Short and/or long-answer questions Practical questions

50%

50%
 
Other comments and second exam session

Sources of information

Basic

FLANZY, C. (1998) – Œnologie - Fondements Scientifiques et Technologiques, LAVOISIER - Tec & Doc, Paris. 

RIBEREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome 1: Microbiologie du vin. Paris.

RIBEREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome 2: Chimie du vin. Stabilisation et traitements. Paris.
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.