Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
Oenology (2010)
Topic Sub-topic
1. Introduction to yeast and alcoholic fermentation. General characteristics. Growth and adaptation to stressful conditions must / wine.
2. Biochemistry of alcoholic fermentation and metabolic pathways of wine yeasts. Degradation of sugars and formation of byproducts from pyruvate, glycerol, acetate, ....
3. Nutritional requirements of yeast and its coverage in the must. Effect of additions of nitrogen on fermentation kinetics and the final product.

4. The aromatic compounds in wine: influence of yeast strain and fermentation conditions on the aromas of the wine.
5. Lipid metabolism of yeast during fermentation. Membrane composition of wine yeasts.