IDENTIFYING DATA 2012_13
Subject (*) BIOTECHNOLOGY OF OENOLOGICAL MICROORGANISMS Code 19605214
Study programme
Oenology (2010)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional Only annual
Language
Anglès
Department Bioquímica i Biotecnologia
Coordinator
CORDERO OTERO, RICARDO ROMÁN
 E-mail montserrat.poblet@urv.cat
josemanuel.guillamon@urv.cat
0
Lecturers
POBLET ICART, MARIA MONTSERRAT
GUILLAMÓN NAVARRO, JOSÉ MANUEL
CORDERO OTERO, RICARDO ROMÁN
Web
General description and relevant information a) To familiarize students with both classical and emerging techniques in wine biotechnology. b) Strengthen a critical thinking toward technological solutions in the field of oenology. c) To promote curiosity for scientific research in those aspects related to this course.

Competences
Type A Code Competences Specific
  Common
  AC2 Scientific and technical knowledge of the wine making processes.
  Professional
  Research
  AR4 Excellence in the study and knowledge in the oenology research.
  AR7 The presentation of results in a scientific way, according to the accepted standards.
  AR8 The critical evaluation of results of oenological research.
Type B Code Competences Transversal
  Common
  BC1 Creativity. Developing ideas and original projects.
  BC2 Work in an autonomous way with initiative.
  BC4 Capacity to solve problems in an effective way.
  BC12 Learning to learn.
  BC14 Promote an attitude for quality.
Type C Code Competences Nuclear
  Common
  CC1 Command of the expression and the compression of foreign languages for the professional development derived from the postgraduate course.
  CC2 Use of specific tools of Information and Knowledge Technologies for the professional development derived from the postgraduate course.
  CC3 Development of a global prospect of the world in the specific area of the postgraduate.

Learning aims
Objectives Competences
a) To familiarize students with both classical and emerging techniques in wine biotechnology. AC2
 BC14
 CC3
b) Strengthen a critical thinking toward technological solutions in the field of oenology. AR4
AR7
AR8
 BC1
BC4
BC12
 CC1
c) To promote curiosity for scientific research in those aspects related to this course. AR4
 BC2
 CC2

Contents
Topic Sub-topic
1. Biotechnological aspects of modern oenology Technology and biotechnology remediations
2. Techniques for creating wine strains Natural selection
Hybrids
Directed evolution
DNA recombinant
3. Genetic modification of microbial metabolic pathways Physiological methods
Genetic recombination
4. Efficient fermentation of problematic musts Biocorrección of musts
5. Reduction of ethanol in wine Reduction of total sugar
Reduction of ethanol produced
Metabolic engineering of yeast
6. Active dry wine yeast Development of active dry yeast
Development of mix-inoculums
Effect of single and mix-inoculums in wine
7. Autolysis of yeast. Property, plant and recycling of yeast Autolysis of yeast
Recycling of yeast via immobilization
8. Biotechnology of aromatic compounds in wine Overproduction of aromatic molecules Development of super producing aromas yeast
9.Bio-preservation of wine Enzymes
Bactericinas
Yeast killer
Transgenic yeasts

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
1 0 1
 
Lecture
16 10 26
Presentations / expositions
4 8 12
ICT practicals
0 8 8
Assignments
1 24 25
 
Personal tuition
1 0 1
 
 
(*) 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 In theory classes it will be present the scientific and practical foundation for understanding the papers than the students must submit in the second part of the following class. The first lecture will not require the active participation of the students.
Lecture From the second class will be proposed to the students the following dynamic: 40 minutes will be occupied by the teacher to lecture the basics of the bibliography presented by students in the second part of the next class. 25 min for the presentation of scientific paper by students, 15 minutes for questions by the audience, 25 minutes to present a second paper by students, and 15 minutes for questions by the auditorium.
Presentations / expositions All questions and answers formulated during the student question times will be summarized by the presenter students and hung in the course website.
ICT practicals The students in charge of presentations should complement their answer in the website with internet data bases.
Assignments Presentation of a bibliographic review of a topic in microbial wine biotechnology. This tutored work consists in the oral defence of a written manuscript.
Personal tuition

Personalized attention
 
Presentations / expositions
ICT practicals
Personal tuition
Description
Students should contact teachers via e-mail for the achievement of proposed activities.

Assessment
  Description Weight
Lecture The subject "Biotechnology of microorganisms enológicos" means a continuous assessment system. This will include the level of participation in class by the student. 25%
Presentations / expositions Presentation of a scientific paper by the students, individually or in groups of 2 people. Students must also answer questions about the paper selected that will be previously uploaded on Moodle. 35%
ICT practicals Answer the questions which arise during the presentation of scientific papers. 15%
Assignments The bibliographic review will be done under the supervision of a tutor. This work represents 25% of the grade of any of the topics involved in the group of Wine Biotechnology. It consists of oral defence of a previously submitted review. 25%
 
Other comments and second exam session

Assignments

Sources of information

Basic Bisson LF, Karpel JE, Ramakrishnan V, Joseph L., Functional genomics of wine yeast Saccharomyces cerevisiae, 2007, Adv Food Nutr Res. 53: 65-121
Swiegers JH, Pretorius IS, Modulation of volatile sulfur compounds by wine yeast, 2007, Appl Microbiol Biotechnol. 74: 954-60
Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R., Transgenic wine yeast technology comes of age: is it time for transgenic wine?, 2007, Biotechnol Lett. 2007 29: 191-200
Schuller D, Casal M., The use of genetically modified Saccharomyces cerevisiae strains in the wine industry. , 2005, Appl Microbiol Biotechnol. 68: 292-304
Fleet, G. H. , Wine Microbiology and Biotechnology, 2002, Taylor & Francis, London
Demain A.L. and Davies J.E. , Manual of Industrial Microbiology and Biotechnology, 1999, ASM press, Washington D.C.
Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud , Handbook of Enology Volume 1: Microbiology of Wine and Vinifications. , 2000, John Wiley & Sons, New York.

Complementary

Recommendations

Subjects that are recommended to be taken simultaneously
SCIENTIFIC COMMUNICATION/195131109
YEASTS AND ALCOHOLIC FERMENTATION/195131221

Subjects that it is recommended to have taken before
BIOQUIMICA I MICROBIOLOGIA ENOLÒGIQUES/195131103
ANGLÈS I/195131108
(*)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.