| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC ADVANCES IN WINE YEASTS |
| Contents |
| IDENTIFYING DATA | 2019_20 |
| Subject | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Yeasts present in musts and wines: introduction and general characteristics. Factors that condition the growth and survival of yeasts and the development of FAL. | |
| 2. Metabolism of S. cerevisiae: alcoholic fermentation (FAL) and metabolism of secondary compounds. Advances and tools to optimize the process | |
| 3. Latest advances in selection of vinous yeasts and use of starter cultures. Non-Saccharomyces yeasts, natural hybrids, non-GMO yeasts. |
|
| 4. Nutritional needs of yeasts and coverage in musts. Effect of the addition of nutrients. Use of inactive dry yeasts. | |
| 5. Wine aromatic substances: influence of the yeast strain and the fermentation conditions on the aromas. Origin of the alterations and defects. |
|
| 6. The lipid metabolism of yeasts. Factors influencing the lipid composition of yeast in oenology. Effect on stress tolerance. |
|
| 7. Tools for the study of vinous yeasts: phenotypic, molecular, transcriptomic, metabolomic, analysis, etc. |
