Knowing the morphological, physiological and molecular processes of microorganisms involved in winemaking.
Understanding the basic biochemical principles of grape maturation and wine fermentation processes as technology fundamentals of winemaking. Control and stabilization of wines from the microbiological point of view.
(*)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.