IDENTIFYING DATA 2018_19
Subject (*) ADAPTATION TO OENOLOGY Code 19635202
Study programme
Wine Tourism Innovation (European Master) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Optional 1Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
ZAMORA MARÍN, FERNANDO
 E-mail fernando.zamora@urv.cat
josemaria.llaurado@urv.cat
gemma.beltran@urv.cat
Lecturers
ZAMORA MARÍN, FERNANDO
LLAURADÓ REVERCHON, JOSÉ MARÍA
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
 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
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.
 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

Learning outcomes
Type A Code Learning outcomes
 A1 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)
 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.
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.
 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

Contents
Topic Sub-topic
Viticulture: grape varieties and vineyard management.
 Procés de maduració, evolució i influències sobre la composició del vi
Controls de maduressa i d'estat sanitari.
Sistemes de verema i de transport del raïm
Oenology: vinification process, ageing. Operacions comuns a totes les vinificacions
Vinificació en blanc
Vinificació en rosat
Vinificació en negre
Criança i envelliment
Estabilització i embotellat
Introducció a l'anàlisi sensorial

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A1
A8
 19 28.5 47.5
Seminars
A1
A8
 5 7.5 12.5
Fieldwork/excursions
A1
A8
 5 7.5 12.5
Work experience in producing wine, beer and cava
A1
A8
 30 45 75
Personal attention
1 0 1
 
Multiple-choice objective tests
A1
A8
 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 Introduction to the subject
Lecture Theorical explanations of the subject about wine production of differents types of wine
Seminars Introduction to wine tasting
Fieldwork/excursions Visits to wineries
Work experience in producing wine, beer and cava Practical wine making at the experimental cellar
Personal attention Individual meetings arranged by email: fernando.zamora@urv.cat

Personalized attention
Description
Individual meetings arranged by email: fernando.zamora@urv.cat

Assessment
Methodologies Competences Description Weight        
Work experience in producing wine, beer and cava
A1
A8
 Mandatory assistance.
Attitude during the classes will be assessed 		25%
Multiple-choice objective tests
A1
A8
 Objective multiple-choice tests or short questions 75%
Others  
 
Other comments and second exam session

The second avaluation will be assesed as the first.


Sources of information

Basic

 Boulton, R, Principles and practices of winemaking, Chapman & Hall, 1996

 Flancy, C. , Œnologie; Fondements scientifiques et technologiques, Ed. Lavoisier,, 1998

 Hidalgo, J., Tratado de Enología. 2 tomos, Mundi-Prensa, 2011

 Moreno-Arribas & M.C. Polo, Wine Chemistry and Biochemistry, Springer, 2008

 Ribéreau-Gayon, J., Peynaud, E., Sudraud,P. y Ribérau-Gayon, P, Sciences et Techniques du vin, 4 toms,, Ed. Dunod, 1975-76

 Ribéreau-Gayon, P., Dubourdieu, D. Doneche, B., Lonvaud, A., Glories, Y. Bertrand, A., Maujean, , Traité d'Œnologie. 2 Toms, Ed. Dunod , 1998

 Zamora, F., Elaboración y crianza del vino tinto, AMV Ediciones, 2003
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.