2012_13
Educational guide 
Faculty of Oenology
A A 
 
 
Oenology (2010)
 Subjects
  VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
   Methodologies
Methodologies
  Description
Introductory activities Introduction to the subject and to the evaluation criteria
Lecture Explanation of course contents
Presentations / expositions Oral presentation about a scientific paper related to the subject
Assignments Students will choose a topic related to enology or vinegar elaboration and will perform a bibliographical review about this topic
Debates Students will discuss about technical or microbiological aspects of vinegar elaboration
Personal tuition