| Oenology (2010) |
 Subjects |
| LACTIC BACTERIA AND MALOLACTIC FERMENTATION |
| Contents |
| IDENTIFYING DATA | 2012_13 |
| Subject | LACTIC BACTERIA AND MALOLACTIC FERMENTATION | Code | 19605215 | |||||
| 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 |
| Lactic acid bacteria (LAB) of wine | Characteristics and classification |
| Metabolism of wine LAB and malolactic fermentation (MLF) | none |
| Other metabolic aspects of LAB, positive and negative, in relation to the vinification | none |
| Wine factors and conditions which affect LAB and MLF | none |
| Monitoring of MLF | Starters selection, inoculation, coinoculation, other treatments |
| Growth and adaptation of Oenococcus oeni to the stress conditions of wine | none |
| Nitrogen metabolism of LAB in relation to possible harmful aspects in wine | none |
