2010_11
Educational guide 
Faculty of Oenology
A A A 
 
 
Oenology (2006)
 Printing Teaching Guides procedure for accreditation of programs of subjects passed at the URV.

Select which subjects you want to get the list of programs with the identification data and the contents of the subjects for which accreditation is requested. Remember that the printed document has no official status and should be validated by / for the Head office of the center


First Year
Code Name Period Type Credits Selected
195131110 FINAL MASTER'S PROJECT Only annual
 Compulsory 30
Second Year
Code Name Period Type Credits Selected
195131109 SCIENTIFIC COMMUNICATION Only annual
 Compulsory 3
Optional
Code Name Period Type Credits Selected
195131224 LACTIC BACTERIA AND MALOLACTIC FERMENTATION Only annual
 Optional 3
195131223 BIOTECHNOLOGY OF OENOLOGICAL MICROORGANISMS Only annual
 Optional 3
195131219 PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE Only annual
 Optional 3
195131227 EXPERIMENTAL DESIGN AND STATISTICAL TREATMENT IN OENOLOGY AND BIOTECHNOLOGY Only annual
 Optional 3
195131217 VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS Only annual
 Optional 3
195131212 RESEARCH INTO OENOLOGY IN SPAIN Only annual
 Optional 3
195131221 YEASTS AND ALCOHOLIC FERMENTATION Only annual
 Optional 3
195131210 NEW TRENDS IN THE INSTRUMENTAL ANALYSIS OF WINE Only annual
 Optional 3
195131225 CAREER COUNSELLING AND CITIZENSHIP Only annual
 Optional 3
195131226 SCIENTIFIC SEMINAR ON OENOLOGY AND BIOTECHNOLOGY Only annual
 Optional 3
195131220 STUDY TECHNIQUES IN MYCOLOGY Only annual
 Optional 3
195131222 MOLECULAR TECHNIQUES FOR MICROBIOLOGICAL ANALYSIS AND CONTROL Only annual
 Optional 3
195131209 PRE- AND POST-FERMENTATION TREATMENTS IN WINE PRODUCTION Only annual
 Optional 3