Oenology (2010) |
Subjects |
YEASTS AND ALCOHOLIC FERMENTATION |
Contents |
IDENTIFYING DATA | 2011_12 |
Subject | YEASTS AND ALCOHOLIC FERMENTATION | Code | 19605212 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | Only annual |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Topic | Sub-topic |
1. | Introduction to yeast and alcoholic fermentation. General characteristics. Growth and adaptation to stressful conditions must / wine. |
2. | Biochemistry of alcoholic fermentation and metabolic pathways of wine yeasts. Degradation of sugars and formation of byproducts from pyruvate, glycerol, acetate, .... |
3. | Nutritional requirements of yeast and its coverage in the must. Effect of additions of nitrogen on fermentation kinetics and the final product. |
4. | The aromatic compounds in wine: influence of yeast strain and fermentation conditions on the aromas of the wine. |
5. | Lipid metabolism of yeast during fermentation. Membrane composition of wine yeasts. |