| Oenology (2010) |
 Subjects |
| VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
| Assessment |
| IDENTIFYING DATA | 2012_13 |
| 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 |
| Description | Weight | ||
| Lecture | Answering questions to show the degree of understanding of the course content | 25 | |
| Presentations / expositions | Oral presentation of a paper related to the production of vinegar | 25 | |
| Assignments | Common work to different subjects of Enological biotechnology, giving special relevance to the issues related to the production of vinegar | 25 | |
| Debates | Response to technical problems of vinegar elaboration | 25 | |
| Other comments and second exam session | |||
