2019_20
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Bachelor's Degree in Oenology (2014)
 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
19224005 STATISTICS 1Q
Basic Course 6
19224007 PHYSICS 1Q
Basic Course 6
19224001 FUNDAMENTALS OF BIOLOGY 1Q
Basic Course 6
19224006 MATHEMATICS 1Q
Basic Course 6
19224008 CHEMISTRY I 1Q
Basic Course 6
19224010 BIOCHEMISTRY
Basic Course 6
19224003 CELL BIOLOGY AND GENETICS
Basic Course 6
19224002 PLANT PHYSIOLOGY AND PRACTICALS IN BIOLOGY
Basic Course 6
19224004 GENERAL MICROBIOLOGY
Basic Course 6
19224009 CHEMISTRY II
Basic Course 6
Second Year
Code Name Period Type Credits Selected
19224111 VITICULTURE 1Q
Compulsory 3
19224104 OENOLOGICAL CHEMICAL ANALYSIS I 1Q
Compulsory 3
19224107 SENSORY EVALUATION I 1Q
Compulsory 3
19224105 VITICULTURAL EDAPHOLOGY AND CLIMATOLOGY 1Q
Compulsory 3
19224106 GENERAL OENOLOGY I 1Q
Compulsory 6
19224102 OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I 1Q
Compulsory 6
19224103 OENOLOGICAL CHEMISTRY 1Q
Compulsory 6
19224110 OENOLOGICAL CHEMICAL ANALYSIS II
Compulsory 6
19224113 SENSORY EVALUATION II
Compulsory 3
19224108 ECONOMICS AND WINE MARKETING
Compulsory 6
19224109 OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II
Compulsory 6
19224101 BASIC OPERATIONS
Compulsory 3
19224112 VITICULTURE I
Compulsory 6
Third Year
Code Name Period Type Credits Selected
19224118 OENOLOGICAL INSTRUMENTAL ANALYSIS 1Q
Compulsory 3
19224117 SENSORY EVALUATION III 1Q
Compulsory 3
19224116 WINE CULTURE 1Q
Compulsory 6
19224115 GENERAL OENOLOGY II 1Q
Compulsory 9
19224114 VINICULTURAL BY-PRODUCTS 1Q
Compulsory 3
19224119 VITICULTURE II 1Q
Compulsory 6
19224124 SENSORY EVALUATION IV
Compulsory 3
19224122 WINE AGEING
Compulsory 6
19224123 SPARKLING WINE PRODUCTION
Compulsory 3
19224126 OENOLOGICAL ENGINEERING
Compulsory 6
19224125 QUALITY MANAGEMENT AND SAFETY IN THE WINE INDUSTRY
Compulsory 3
19224121 ENVIRONMENTAL MANAGEMENT OF THE WINE INDUSTRY
Compulsory 3
19224120 WINE REGULATIONS AND LEGISLATION
Compulsory 3
19224127 VITICULTURAL PATHOLOGIES
Compulsory 3
Fourth Year
Code Name Period Type Credits Selected
19224401 WORK PLACEMENT 1Q
Compulsory work placement 15
19224301 BACHELOR'S THESIS AN
Course project 15
Optional
Code Name Period Type Credits Selected
19224226 FERMENTED FOODS 1Q
Optional 6
19224213 WINE AS A FOOD 1Q
Optional 3
19224224 TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD 1Q
Optional 3
19224232 TOOLS FOR ENTREPRENEURSHIP 2Q
Optional 6
19224220 PLANNING AND MANAGING ENOTOURISM
Optional 3
19224228 SPIRITS
Optional 3
19224205 QUALITY CONTROL IN SPARKLING WINE PRODUCTION
Optional 3
19224212 CREATING VALUE IN THE WINE SECTOR
Optional 3
19224229 DATA ANALYSIS TOOLS FOR THE AGRIFOOD LABORATORY
Optional 3
19224230 BEER MAKING
Optional 3
19224202 STUDIES IN THE FRAME OF MOBILITY AGREEMENT
Optional 3
19224227 WINE EXPORTATION
Optional 3
19224214 QUALITY FACTORS IN CULTIVATING VINES
Optional 3
19224210 INNOVATION AND TASTING OF SPARKLING WINES
Optional 3
19224216 WINE MYCOLOGY
Optional 3
19224204 SELECTING AND IMPROVING WINE INOCULANTS
Optional 3