| Oenology (2010) |
 Subjects |
| PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE |
 
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| IDENTIFYING DATA | 2012_13 | |||||||||||||||||
| Subject (*) | PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE | Code | 19605210 | |||||||||||||||
| Study programme |
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Cycle | 2nd | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | Only annual |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Bioquímica i Biotecnologia |
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| Coordinator |
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fernando.zamora@urv.cat jmcanals@urv.cat |
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| Lecturers |
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| Web | ||||||||||||||||||
| General description and relevant information | Current scientific knowledge of colloidal molecules of wine: phenolic compounds, proteins and polysaccharides. Sensory and technological implications | |||||||||||||||||
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| (*)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. | ||||||||||||||||||
