IDENTIFYING DATA 2020_21
Subject (*) ADAPTATION TO OENOLOGY Code 19635205
Study programme
Wine Tourism Innovation (Erasmus Mundus) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional 1Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
ZAMORA MARÍN, FERNANDO
 E-mail fernando.zamora@urv.cat
gemma.beltran@urv.cat
Lecturers
ZAMORA MARÍN, FERNANDO
BELTRAN CASELLAS, GEMMA
Web
General description and relevant information Should there be a health emergency that requires the general public to be confined or which involves restricted mobility during the academic year, we shall attempt to adapt teaching and assessment. Should this situation arise, information about any changes will be given on the Moodle space for every subject.

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
 A8 Identify, appreciate and master the wide range of sensory characteristics of wine and the tasting techniques
Type B Code Competences Transversal
 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
 A8 Integrate the theoretical knowledge with applicable facts in which can be projected.
Type B Code Learning outcomes
 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
Viticultura: varietats de raïm i gestió de la vinya 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
Enologia: procés de vinificació i envelliment 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
CT4
 19 28.5 47.5
Seminars
A1
A8
CT4
 5 7 12
Fieldwork/excursions
A1
A8
CT4
 5 7 12
Work experience in producing wine, beer and cava
A1
A8
CT4
 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 Introducció de l'assignatura
Lecture Explicació dels concenptes necessaris per l'elaboració dels diferents tipus de vins
Seminars Introducció a la degustació
Fieldwork/excursions Visites a bodegues
Work experience in producing wine, beer and cava Pràctiques al celler experimental, participant en el procés d'elaboració del vi
Personal attention Els estudiants poden contactar amb el professor a través del correu electrònic i concertar data: fernando.zamora@urv.cat

Personalized attention
Description
Els estudiants poden contactar amb el professor a través del correu electrònic i concertar data: fernando.zamora@urv.cat

Assessment
Methodologies Competences Description Weight        
Fieldwork/excursions
A1
A8
CT4
Work experience in producing wine, beer and cava
A1
A8
CT4
Others  
 
Other comments and second exam session

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.