Educational guide Faculty of Oenology |
Wine Tourism Innovation (Erasmus Mundus) (2016) |
Subjects |
WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING |
Sources of information |
IDENTIFYING DATA | 2021_22 |
Subject | WINE APPELLATIONS KNOWLEDGE, FOOD MATCHING AND SERVICE, TASTING | Code | 19635105 | |||||
Study programme |
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Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
6 | Compulsory | First | 2Q |
Competences | Learning outcomes | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Basic | |
FLANZY, C. (1998) – Œnologie - Fondements Scientifiques etTechnologiques, LAVOISIER - Tec & Doc, Paris. RIBEREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome 1: Microbiologie du vin. Paris. RIBEREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. (2004) – Traité d'oenologie Tome 2: Chimie du vin. Stabilisation et traitements. Paris. |
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Complementary | |