2017_18
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
english 
Fermented Beverages (2014)
 Subjects

First Year
CodeNamePeriodTypeCredit.
19625101 FERMENTED DRINKS 1Q
Compulsory 3
19625102 FOOD SAFETY 1Q
Compulsory 3
19625104 PREPARATION AND PRESENTATION OF PROJECTS 1Q
Compulsory 3
19625103 QUIMIOMETRIA PEL CONTROL DE BEGUDES FERMENTADES 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
CodeNamePeriodTypeCredit.
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
19625220 ANĂ€LISI SENSORIAL DE CERVESA 2Q
Optional 3
19625208 INNOVATION IN PRE- AND POST-FERMENTATION TREATMENTS 2Q
Optional 3
19625217 MALT AND MALT TECHNOLOGY 2Q
Optional 3
19625219 MICROBIOLOGIA DE LA CERVESA 2Q
Optional 3
19625201 SCIENTIFIC COMMUNICATION 2Q
Optional 3
19625218 BEER-PRODUCTION TECHNOLOGY AN
Optional 9
Bridging courses
CodeNamePeriodTypeCredit.
19224106 GENERAL OENOLOGY I 1Q
Compulsory 6
19224103 OENOLOGICAL CHEMISTRY 1Q
Compulsory 6
19224102 OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I 1Q
Compulsory 6
19224107 SENSORY EVALUATION I 1Q
Compulsory 3
19224108 ECONOMICS AND WINE MARKETING 2Q
Compulsory 6
19224113 SENSORY EVALUATION II 2Q
Compulsory 3
19224112 VITICULTURE I 2Q
Compulsory 6
19224122 WINE AGEING 2Q
Compulsory 6