Type A
|
Code |
Competences Specific | | A1 |
Apply basic knowledge of mathematics, physics, chemistry and biology to oenology. |
| A9 |
Find solutions to specific problems relating to wine production by analysing and interpreting results |
Type B
|
Code |
Competences Transversal | | B2 |
Effective solutions to complex problems in the field of Oenology. |
Type C
|
Code |
Competences Nuclear | | C2 |
Be advanced users of the information and communication technologies |
| C3 |
Be able to manage information and knowledge |
| C4 |
Be able to express themselves correctly both orally and in writing in one of the two official languages of the URV |
Type A
|
Code |
Learning outcomes |
| A1 |
Conèixer el fonament de les tècniques analítiques emprades al laboratori enològic
Demostrar habilitat en el laboratori d'anàlisi enològic
Saber interpretar dades i resultats experimentals
| | A9 |
Conèixer el fonament de les tècniques analítiques emprades al laboratori enològic
Conèixer i saber utilitzar el material del laboratori enològic
Saber destriar entre mètodes oficials i mètodes de rutina i els resultats que aquests proporcionen
Saber interpretar dades i resultats experimentals
|
Type B
|
Code |
Learning outcomes |
| B2 |
Understand problems and be able to break them down into manageable parts.
Present possible solutions that are mostly effective at solving problems.
Find appropriate solutions.
|
Type C
|
Code |
Learning outcomes |
| C2 |
Use software for off-line communication: word processors, spreadsheets and digital presentations.
Use software for on-line communication: interactive tools (web, moodle, blogs, etc.), e-mail, forums, chat rooms, video conferences, collaborative work tools, etc.
| | C3 |
Locate and access information effectively and efficiently.
Critically evaluate information and its sources, and add it to their own knowledge base and system of values.
| | C4 |
Produce grammatically correct oral texts.
Produce grammatically correct written texts
Produce well-structured, clear and rich written texts
Produce written texts that are appropriate to the communicative situation
|
Topic |
Sub-topic |
Deepening on Analytical Systematics. Application to Oenological field.
|
General concepts Qualitative and Quantitative analysis. Systematics of physical-chemical analysis. Sampling and Sample conservation |
Application of Chemical Analysis Techniques: sample preparation and analysis |
Sample pretreatments: separation methods and sample interferences
Analytical Reaction. Classical Analytical Techniques: gravimetric methods and volumetric methods |
Analytical Measurement and Oenolgical Measurement |
Measurement properties. Calculations. Errors and calibration methods. Basic Statistical Analysis of the results. |
Analytical Methods |
Official Methods (OIV, CEE), Routine Methods and Approximate Methods |
The basic Oenological Laboratory |
Apparatus, measurements and specificities
|
Specialized Bibliography |
Books, databases, url and other sources |
Methodologies :: Tests |
|
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
Introductory activities |
|
0.5 |
0 |
0.5 |
Lecture |
|
12 |
12 |
24 |
Problem solving, classroom exercises |
|
15 |
22.5 |
37.5 |
Forums of discussion |
|
0.5 |
2 |
2.5 |
Assignments |
|
1 |
7.5 |
8.5 |
Personal tuition |
|
1 |
0 |
1 |
|
Mixed tests |
|
2 |
0 |
2 |
|
(*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies
|
Description |
Introductory activities |
Subject Introduction. Evaluation criteria
|
Lecture |
Theory on the different topics related to the subject with visual support (videos, powerpoint, documentation...)
|
Problem solving, classroom exercises |
Plantejament, desenvolupament i ressolució de problemes relacionats amb els diferents temes de l'assignatura.
Discussió dels resultats obtinguts en base a situacions reals en un celler.
Approach, development and resolution of oenological problems. Discussion of the results obtained based on real situations in a winery/cellar. |
Forums of discussion |
Discussion about problems, methods of analysis and current topics related to the subject. Online support with forums
|
Assignments |
Short format tasks related to the analysis methods studied. |
Personal tuition |
The student can expose their doubts and questions during the class but also using online support (email, forums, chats...)
Moreover the student can arrange a personal meeting with the teacher (in this case it is recommended to ensure the availability of the teacher) |
Description |
The student can expose their doubts and questions during the class but also using online support (email, forums, chats...)
Moreover the student can arrange a personal meeting with the teacher (in this case it is recommended to ensure the availability of the teacher) |
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
Forums of discussion |
|
Active Participation rate and also the scientific level of the comments will be evaluated |
It can increase the final mark up to 15% |
Assignments |
|
The contents, sources of information consulted, suitability and presentation of tasks will be evaluated.
When the task consists on problems'resolution the items considered on the evaluation will be: the method followed to reach the result, the result itself and also the critical discussion of the results obtained. |
25% |
Mixed tests |
|
Theoretical concepts addressed in the master classes as well as basic calculations will be evaluated. |
75% |
Others |
|
|
|
|
Other comments and second exam session |
The continual assessment will provide the mark of the first call. Students who have not passed this or wish to improve their mark will have a second call consisting of a written exam whose result must be equal to or greater than 5 in order to pass the subject. During the evaluation tests/exams, mobile phones, tablets and other devices that are not expressly authorized for the test, must be off. The demonstrable fraudulent realization of some evaluation activity of any subject in both material and virtual and electronic support entails the student's fail of this evaluation activity. Regardless of this, given the seriousness of the facts, the center may propose the initiation of a disciplinary file, which will be opened by resolution of the rector. |
Basic |
/ Josep Saña Vilaseca, Química : per a les ciències de la naturalesa i l'alimentació , , Vicens Vives, 1993
P. Iland, N. Bruer, G. Edwards, S. Caloghiris, E.Wilkes, Chemical analysis of grapes and wine: techniques and concepts, 2ª, Patrick Iland Wine Promotions PTY LTD, 2013
J. Garcia Barceló, Tècnicas analíticas para vinos, http://shop.gabsystem.com/b2c/producto/1000000/1/tecnicas-analiticas-para-vinos, GAB, 1990
Office Internacional de la Vigne et du Vin, Compendium of International Methods of Analysis of Wines and Musts (2 vol.), , on-line
|
|
Complementary |
Skoog; West; Holler; Crouch, Fundamentos de Química Analítica, 8ª, Paraninfo, 2008
D.C. Harris, Análisis Químico Cuantitativo, 3ª, Reverté, 2012
|
|
Subjects that continue the syllabus |
OENOLOGICAL CHEMICAL ANALYSIS II/19224110 |
|
Subjects that are recommended to be taken simultaneously |
OENOLOGICAL CHEMISTRY/19224103 |
|
Subjects that it is recommended to have taken before |
CHEMISTRY II/19224009 | CHEMISTRY I/19224008 |
|
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |
|