|
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 |
| | A3 |
Go in depth into the functioning of tourism systems and acquiring knowledge about the principles of development, management and governance of wine tourism destinations from a sustainable, competitive and responsible perspective |
| | A5 |
Design and implement innovative strategies to develop wine tourism-related products and destinations |
| | A7 |
Assessing the historical, geographical, cultural and social contexts of the main wine-producing regions and integrating them into wine-making innovation programs and design of wine tourism for consumers |
| | A8 |
Identify, appreciate and master the wide range of sensory characteristics of wine and the tasting techniques |
| | 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 | | | CT2 |
Make judgements on the basis of the efficient management and use of information. |
| | CT3 |
Solve complex problems critically, creatively and innovatively in multidisciplinary contexts. |
| | CT4 |
Work in multidisciplinary teams and complex contexts. |
| | CT5 |
Communicate complex ideas effectively to all sorts of audiences. |
| | CT6 |
Develop skills to manage career development. |
| | CT7 |
Apply ethical and socially responsible principles as a citizen and a professional. |
|
Type C
|
Code |
Competences Nuclear |
|
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)
Recognise wine making processes, as well as all the necessary equipment for the production of different types of wine and special wines (sparkling, sweet, fortified and aged).
Learn about different production processes and wine ageing techniques of aged wines.
| | | A3 |
Understand the components of the territory and its diversity as a context of the Wine Tourism activity
Understand and demonstrate the importance of territory and Wine Tourism in territorial development
Understand the operation of the economic/tourism system and its measurement
Know the main techniques for the monitoring of the tourist activity
Recognize the importance of tourism in the local and regional development of wine-growing areas
Learn about institutions, authorities and agencies in relation with chosen major.
| | | A5 |
Know and to use tools of analysis, diagnosis and territorial representation
| | | A7 |
Identify the most relevant geographical indications and combine them with their most relevant features
Evaluate the importance of wines in local gastronomy
Define specific pairings between local gastronomy and produced wines
Situate and describe the tangible and intangible traditions of the territory
Interpret the heritage, history, landscape and the socio-economic and cultural context
Learn about institutions, authorities and agencies in relation with chosen major.
| | | A8 |
Distinguish the sensorial characteristics of the different wines and special wines
| | | A9 |
Acquire scientific and practical skills in different wine production processes
|
|
Type B
|
Code |
Learning outcomes |
| | CT2 |
Make judgements on the basis of the efficient management and use of information.
| | | CT3 |
Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
| | | CT4 |
Work in multidisciplinary teams and complex contexts.
| | | CT5 |
Communicate complex ideas effectively to all sorts of audiences.
| | | CT6 |
Develop skills to manage career development.
| | | CT7 |
Apply ethical and socially responsible principles as a citizen and a professional.
|
|
Type C
|
Code |
Learning outcomes |
| Topic |
Sub-topic |
Grape maturation survey
|
|
| Harvest decision in order to obtain a fortified wine |
|
| Corrections and pre-fermentative operations |
|
| Fermentative process; yeast application; maceration/remontage; |
|
| Fermentation temperature control |
|
| Decision about brandy addition; |
|
| Draining and pomace out from the tanks |
|
| Wine survey during storage, maturation and ageing. |
|
| The fortified wines from Portugal: Porto, Madeira, Carcavelos, Moscatéis de Setúbal e do Douro |
|
| The fortified wines around the world: Xerez, Málaga, Marsala, Banyuls e outros Vinhos Doces Naturais |
|
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
0 |
0 |
0 |
| Fieldwork/excursions |
|
0 |
0 |
0 |
| Seminars |
|
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
| |
Description |
| Introductory activities |
|
| Fieldwork/excursions |
|
| Seminars |
|
| Tasting sessions |
|
| Personal attention |
|
|
Description |
|
Professor in charge of the course: Jorge Bernardo Lacerda de Queiroz |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Others |
|
Written test Reports Class assistance |
80 %
15 %
5 %
|
| |
|
Other comments and second exam session |
|
Terms of frequency: Loses the frequency the student who miss more than a quarter of practical classes, or does not perform satisfactorily two thirds of the work of a laboratory The approval in the discipline is subject to obtaining a FINAL NOTE = 9.5 values and minimum rating 8.0 values in all componentes. |
| Basic |
|
Mayson R. (2016), Richard Mayson's guide
to Vintage Port 2016
Howkins, B. (2014), Rich, Rare & Red: A Guide to Port, Fourth Edition
Jeffs, J. (2014), Sherry |
| Complementary |
|
|
(*)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. |
|