IDENTIFYING DATA 2020_21
Subject (*) SCIENTIFIC ADVANCES IN WINE YEASTS Code 19625204
Study programme
Fermented Beverages (2014)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional 1Q
Language
Castellà
Department Biochemistry and Biotechnology
Coordinator
BELTRAN CASELLAS, GEMMA
 E-mail gemma.beltran@urv.cat
nicolasrozes@urv.cat
Lecturers
BELTRAN CASELLAS, GEMMA
ROZÈS , NICOLAS ANDRE LOUIS
Web
General description and relevant information Know the microorganisms involved in winemaking, the main biochemical pathways, and scientific advances within that field.

Competences
Type A Code Competences Specific
 A1 Develop a thorough knowledge of chemical, biological and technological processes and of the latest scientific and technical advances involved in the production of fermented beverages, from the raw material to the final product
 A3 Use the latest scientific advances to develop a thorough knowledge of the useful and detrimental microorganisms involved in the production of fermented beverages and understand how they influence the properties of the final product
 A9 Manage information and knowledge using the scientific and technical literature in the field of food science and technology
Type B Code Competences Transversal
 CT5 Comunicar idees complexes de manera efectiva a tot tipus d’audiències.
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A1 Distingir les vies metabòliques de producció de metabòlits primaris, secundaris i aromes del vi.
Familiaritzar al alumnat amb la investigació enològica actual.
Analitzar resultats d'investigació, i ser capaç de treure conclusions.
Reforçar el raonament crític cap a les solucions proposades per el sector de l'enologia per a millorar el desenvolupament de la fermentació i/o peroducte final.
 A3 Reforçar el raonament crític cap a les solucions proposades per el sector de l'enologia per a millorar el desenvolupament de la fermentació i/o producte final.
Analitzar resultats d'investigació, i ser capaç de treure conclusions.
Familiaritzar a l'alumnat amb la investigació enològica actual.
Comprendre el paper que fa el llevat en la fermentació alcohòlica i relacionar-lo amb els possibles problemes que poden sorgir a lo llarg del procès.
 A9 Aplicar els coneixements adquirits a la comprensió d'articles científics (en anglès) sobre la temàtica d'estudi, per després resumir-los i debatir-los amb els professors i altres alumnes.
Familiaritzar al alumnat amb la investigació enològica actual.
Type B Code Learning outcomes
 CT5 Produir un text de qualitat, sense errors gramaticals i ortogràfics, amb una presentació formal acurada i un ús adequat i coherent de les convencions formals i bibliogràfiques. (Qualitat)
Construir un text estructurat, clar, cohesionat, ric i d’extensió adequada, amb capacitat per transmetre idees complexes. (Construcció del discurs)
Produir un text adequat a la situació comunicativa, consistent i persuasiu, amb capacitat per transmetre idees complexes. (Eficàcia)
Usar els mecanismes de comunicació no verbal i els recursos expressius de la veu necessaris per fer una bona intervenció oral. (Comunicació no verbal i ús de la veu)
Construir un discurs estructurat, clar, cohesionat, ric i d’extensió adequada, amb capacitat per transmetre idees complexes. (Construcció del discurs)
Produir un discurs persuasiu, consistent i precís, amb capacitat per fer entenedores idees complexes i interactuar de manera efectiva amb l’auditori. (Eficàcia)
Type C Code Learning outcomes

Contents
Topic Sub-topic
1. Yeasts present in musts and wines: introduction and general characteristics. Factors that condition the growth and survival of yeasts and the development of FAL.
2. Metabolism of S. cerevisiae: alcoholic fermentation (FAL) and metabolism of secondary compounds. Advances and tools to optimize the process
3. Latest advances in selection of vinous yeasts and use of starter cultures. Non-Saccharomyces yeasts, natural hybrids, non-GMO yeasts.
4. Nutritional needs of yeasts and coverage in musts. Effect of the addition of nutrients. Use of inactive dry yeasts.
5. Wine aromatic substances: influence of the yeast strain and the fermentation conditions on the aromas. Origin of the alterations and defects.
6. The lipid metabolism of yeasts. Factors influencing the lipid composition of yeast in oenology. Effect on stress tolerance.
7. Tools for the study of vinous yeasts: phenotypic, molecular, transcriptomic, metabolomic, analysis, etc.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A1
A3
 16 16 32
Problem solving, exercises
A1
A3
A9
 6 12 18
Presentations / oral communications
A1
A3
A9
CT5
 4 12 16
Tasting sessions
A1
A3
 5 0 5
Personal attention
1 0 1
 
Mixed tests
A1
A3
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 Presentation of the different thematic blocks of the subject and of the evaluation system
Lecture Presentation of the theoretical contents of the subject, either in class or publication of the materials in the Moodle.
Problem solving, exercises Use of tools for the study of vinous yeasts: graphic treatment of data, use of specific databases
Presentations / oral communications Oral presentation and discussion of scientific results related to the theme of the course.
Tasting sessions Iniciació a l'anàlisi sensorial de vins
Personal attention The student can make the queries to the teacher by appointment, the forum of doubts or email

Personalized attention
Description
The student can make the queries to the teacher by appointment, the forum of doubts or email

Assessment
Methodologies Competences Description Weight        
Problem solving, exercises
A1
A3
A9
 Resolution of the different tasks and problems raised during the course on the subjects of the subject. 20%
Presentations / oral communications
A1
A3
A9
CT5
 Presentation and discussion by students of scientific results and / or articles 30%
Mixed tests
A1
A3
A9
 he contents given in class will be evaluated through mixed tests. 50%
Others  
 
Other comments and second exam session

This subject is a single call. Teachers will report on the recovery system at the beginning of the course.

During evaluation tests, mobile phones, tablets and other devices that have not been authorized for the test must be switched off and out of sight.

The demonstration of fraudulent conduct of some evaluative activity of some subject in both material and virtual and electronic support will lead the student to the suspense note of this evaluative activity. Regardless of this, given the seriousness of the facts, the center can propose the initiation of a disciplinary file, which will be initiated by resolution of the rector

Sources of information

Basic
  • Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud (eds.). 2000. Handbook of Enology Volume 1:Microbiology of Wine and Vinifications. John Wiley & Sons, NewYork.
  • Carrascosa, AV., Muñoz, R., González, R. 2011. Molecular Wine Microbiology. Academic Press, Elsevier Inc.
  • Fleet, G. H. 2002. Wine Microbiology and Biotechnology. Taylor & Francis, London 
  • Lambrechs, M.G., Pretorius,I.S. (2000) Yeast and its importance to Wine Aroma. S. Afr. J. Enol. Vitic.21: 97-129 
  • Pretorius,I.S. (2000).Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16, 675-729. 
  • Bauer,F.F., Pretorius,I.S. (2000). Yeast stress response and fermentation efficiency: how to survive the making of wine - a review. S.Afr.J.Enol.Vitic 21 , 27-51.
Complementary

Recommendations
(*)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.