IDENTIFYING DATA 2019_20
Subject (*) OENOLOGICAL CHEMICAL ANALYSIS I Code 19224104
Study programme
Bachelor's Degree in Oenology (2014)
Cycle 1st
Descriptors Credits Type Year Period
3 Compulsory Second 1Q
Language
Català
Department Analytical Chemistry and Organic Chemistry
Coordinator
MESTRES SOLÉ, MARIA MONTSERRAT
E-mail montserrat.mestres@urv.cat
Lecturers
MESTRES SOLÉ, MARIA MONTSERRAT
Web
Relevant information This subject deals with the analytical systematics applied to oenological field. Thus, the bases of analysis are established as a tool to solve specific and real problems in a cellar. Routine but also official methods are introduced.

Competences
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
Type C Code Competences Nuclear

Learning outcomes
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
Type C Code Learning outcomes

Contents
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

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
Hours outside the classroom
(**) Total hours
Introductory activities
0.5 0 0.5
Lecture
A1
A9
12 12 24
Problem solving, exercises in the classroom
A1
A9
15 22.5 37.5
Forums of debate
A1
A9
0.5 2 2.5
Assignments
A1
A9
1 7.5 8.5
Personal attention
1 0 1
 
Mixed tests
A1
A9
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
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, exercises in the classroom 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 debate 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 attention 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)

Personalized attention
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)

Assessment
Methodologies Competences Description Weight        
Forums of debate
A1
A9

Active Participation rate and also the scientific level of the comments will be evaluated
Pot incrementar la nota de la tasca que es treballi en el fòrum fins a un 15%
Assignments
A1
A9
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
A1
A9
Theoretical concepts addressed in the master classes as well as basic calculations will be evaluated. 75%
Others  
 
Other comments and second call

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.


Sources of information

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

Recommendations

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.