| Oenology (2010) |
 Subjects |
| PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE |
| Learning aims |
| IDENTIFYING DATA | 2012_13 |
| Subject | PHENOLIC COMPOUNDS, POLYSACCHARIDES AND PROTEINS IN WINE | Code | 19605210 | |||||
| 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 |
| Objectives | Competences | ||
| Understanding the chemistry of the wine color | AR4 |
BC1 |
CC4 |
| Knowing the copigmentation process and the formation of new pigments. | BC4 |
CC4 |
|
| Apply analytical techniques of phenolic compounds. | AC2 |
BC2 |
CC4 |
| Knowing the influence of the techniques of winemaking and aging on phenolic compounds and wine color. | AC2 |
BC2 |
CC4 |
| Knowing the chemistry of proteins and polysaccharides of wine and and its sensory and technological implications. | AC2 |
BC1 |
CC4 |
