| Oenology (2010) |
 Subjects |
| VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
| Contents |
| IDENTIFYING DATA | 2011_12 |
| Subject | VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS | Code | 19605208 | |||||
| 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 |
| Topic 1: Introduction | * Definition of wine vinegar * Regulation * Evolution and economic importance |
| Topic 2: Acetic acid bacteria | * General * Factors affecting the growth * Metabolism * Taxonomy * Identification methods: Isolation and enumeration Molecular techniques |
| Topic 3: Methods for vinegar production | * Traditional Methods * Industrial Methods * Vinegar Treatments |
| Topic 4: Monitoring and control of acetification process | * Evolution of acetic and alcoholic degree * Ecological studies. Microbiota involved |
| Topic 5: Traditional aging in wood | No subtopics |
| Topic 6: Sensory and chemical analysis | * Vinegar quality parameters * Chemical analysis of vinegar * Sensory analysis of vinegar |
