2020_21
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Fermented Beverages (2014)
 Printing Teaching Guides procedure for accreditation of programs of subjects passed at the URV.

Select which subjects you want to get the list of programs with the identification data and the contents of the subjects for which accreditation is requested. Remember that the printed document has no official status and should be validated by / for the Head office of the center


First Year
Code Name Period Type Credits Selected
19625105 SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS 1Q
Compulsory 3
19625101 FERMENTED DRINKS 1Q
Compulsory 3
19625104 PREPARATION AND PRESENTATION OF PROJECTS 1Q
Compulsory 3
19625103 CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES 1Q
Compulsory 3
19625102 FOOD SAFETY 1Q
Compulsory 3
19625401 EXTERNAL PRACTICALS 2Q
Compulsory work placement 9
19625301 FINAL PROJECT AN
Final master project 15
Optional
Code Name Period Type Credits Selected
19625202 ADVANCED OENOLOGICAL ANALYSIS AND SENSOMETRICS 1Q
Optional 3
19625204 SCIENTIFIC ADVANCES IN WINE YEASTS 1Q
Optional 3
19625206 BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE 1Q
Optional 3
19625216 THE BEER SECTOR 1Q
Optional 3
19625203 MACROMOLECULES OF GRAPES AND WINE 1Q
Optional 3
19625205 NEW CHALLENGES IN MALOLACTIC FERMENTATION 1Q
Optional 3
19625207 LATEST ADVANCES IN THE PRODUCTION OF VINEGARS AND DISTILLED BEVERAGES 1Q
Optional 3
19625209 OTHER MICROORGANISMS OF INTEREST TO OENOLOGY AND VITICULTURE 2Q
Optional 3
19625220 SENSORIAL ANALYSIS OF BEER 2Q
Optional 3
19625217 MALT AND MALT TECHNOLOGY 2Q
Optional 3
19625219 MICROBIOLOGY OF BEER 2Q
Optional 3
19625218 BEER-PRODUCTION TECHNOLOGY AN
Optional 9
Bridging courses
Code Name Period Type Credits Selected
19224107 SENSORY EVALUATION I 1Q
Compulsory 3
19224106 GENERAL OENOLOGY I 1Q
Compulsory 6
19224113 SENSORY EVALUATION II 2Q
Compulsory 3