2012_13
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
 
 
Oenology (2010)
 Subjects
  YEASTS AND ALCOHOLIC FERMENTATION
   Learning aims
Objectives Competences
a) To understand the role of yeast in alcoholic fermentation and relate it to potential problems that may arise throughout the process. AR1
AR4
AR5
AR6
AR8
AC2
BC1
BC2
BC3
BC4
BC5
BC6
BC12
BC14
CC1
CC2
CC3
b) To know the metabolic pathways of production of primary and secondary metabolites, and aromatic compounds of the wine. AR1
AR2
AR3
AR4
AR5
AR6
AR7
AR8
AC2
BC1
BC2
BC3
BC4
BC5
BC6
BC12
BC14
CC1
CC2
CC3
c) To familiarize students with current wine research. AR1
AR2
AR3
AR4
AR5
AR6
AR7
AR8
AC2
BC1
BC2
BC3
BC4
BC5
BC6
BC8
BC9
BC10
BC12
BC13
BC14
BC16
CC1
CC2
CC3
d) Strengthen the critical thinking toward solutions proposed by the wine industry to improve development of fermentation and / or final product. AR1
AR3
AR4
AR5
AR6
AR7
AR8
AC2
BC1
BC4
BC5
BC6
BC8
BC9
BC11
BC12
BC14
BC16
CC1
CC2
CC3
e) To promote curiosity for scientific research in those aspects related to this course. AR2
AR3
AR4
AR5
AR6
AR7
AR8
AC2
BC1
BC2
BC3
BC4
BC5
BC6
BC12
BC13
CC1
CC2
CC3