IDENTIFYING DATA 2020_21
Subject (*) FORTIFIED WINE PRODUCTION Code 19635112
Study programme
Wine Tourism Innovation (Erasmus Mundus) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory Second 1Q
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 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.
 A9 Acquire scientific and practical skills in different wine production processes
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
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

Planning
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
Methodologies
  Description
Introductory activities
Fieldwork/excursions
Seminars
Tasting sessions
Personal attention

Personalized attention
Description
Professor in charge of the course: Jorge Bernardo Lacerda de Queiroz

Assessment
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.

Sources of information

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

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.