2014_15
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Fermented Beverages (2014)
 Subjects

First Year
CodeNamePeriodTypeCredits
19625103 CHEMOMETRICS APPLIED TO WINES AND FOODS 1Q
Compulsory 3
19625101 FERMENTED DRINKS 1Q
Compulsory 3
19625102 FOOD SAFETY 1Q
Compulsory 3
19625104 PREPARATION AND PRESENTATION OF PROJECTS 1Q
Compulsory 3
19625105 SUSTAINABILITY ASSESSMENT: LIFE CYCLE ANALYSIS 1Q
Compulsory 3
19625401 EXTERNAL PRACTICALS 2Q
Compulsory work placement 9
19625301 FINAL PROJECT AN single exam
Final master project 15
Optional
CodeNamePeriodTypeCredits
19625202 ADVANCED OENOLOGICAL ANALYSIS AND SENSOMETRICS 1Q
Optional 3
19625206 BIOTECHNOLOGY AND MICROBIOLOGICAL MONITORING OF WINE 1Q
Optional 3
19625207 LATEST ADVANCES IN THE PRODUCTION OF VINEGARS AND DISTILLED BEVERAGES 1Q
Optional 3
19625203 MACROMOLECULES OF GRAPES AND WINE 1Q
Optional 3
19625205 NEW CHALLENGES IN MALOLACTIC FERMENTATION 1Q
Optional 3
19625204 SCIENTIFIC ADVANCES IN WINE YEASTS 1Q
Optional 3
19625216 THE BEER SECTOR 1Q
Optional 3
19625213 CHARACTERISTICS OF VARIETIES DESTINED FOR SPARKLING WINE PRODUCTION AGRICULTURAL AND OENOLOGICAL APP 2Q
Optional 3
19625214 CURRENT CHALLENGES IN WINE PRODUCTION APPLIED TO IMPROVING GRAPE QUALITY 2Q
Optional 3
19625221 FINANCIAL MANAGEMENT AND MARKETING 2Q
Optional 3
19625208 INNOVATION IN PRE- AND POST-FERMENTATION TREATMENTS 2Q
Optional 3
19625217 MALT AND MALT TECHNOLOGY 2Q
Optional 3
19625219 MICROBIOLOGY AND MANAGEMENT OF INOCULA IN THE BEER INDUSTRY 2Q
Optional 3
19625201 SCIENTIFIC COMMUNICATION 2Q
Optional 3
19625220 SENSORY ANALYSIS AND EVOLUTION OF THE PRODUCT 2Q
Optional 3
19625218 BEER-PRODUCTION TECHNOLOGY AN
Optional 6
Bridging courses
CodeNamePeriodTypeCredits
19214102 OENOLOGICAL CHEMISTRY 1Q
Compulsory 6
19214107 VITICULTURE 1Q
Compulsory 6
19214113 GENERAL OENOLOGY I 2Q
Compulsory 6
19214111 OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I 2Q
Compulsory 9
19214127 WINE CULTURE 2Q
Compulsory 5
19214114 SENSORY EVALUATION I AN
Compulsory 6