| Oenology (2010) |
 Subjects |
| BIOTECHNOLOGY OF OENOLOGICAL MICROORGANISMS |
| Contents |
| IDENTIFYING DATA | 2012_13 |
| Subject | BIOTECHNOLOGY OF OENOLOGICAL MICROORGANISMS | Code | 19605214 | |||||
| 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 |
| Topic | Sub-topic |
| 1. Biotechnological aspects of modern oenology | Technology and biotechnology remediations |
| 2. Techniques for creating wine strains | Natural selection Hybrids Directed evolution DNA recombinant |
| 3. Genetic modification of microbial metabolic pathways | Physiological methods Genetic recombination |
| 4. Efficient fermentation of problematic musts | Biocorrección of musts |
| 5. Reduction of ethanol in wine | Reduction of total sugar Reduction of ethanol produced Metabolic engineering of yeast |
| 6. Active dry wine yeast | Development of active dry yeast Development of mix-inoculums Effect of single and mix-inoculums in wine |
| 7. Autolysis of yeast. Property, plant and recycling of yeast | Autolysis of yeast Recycling of yeast via immobilization |
| 8. Biotechnology of aromatic compounds in wine | Overproduction of aromatic molecules Development of super producing aromas yeast |
| 9.Bio-preservation of wine | Enzymes Bactericinas Yeast killer Transgenic yeasts |
