This course aims to know the major role of yeast in alcoholic fermentation, the metabolic pathways for production of primary and secondary metabolites, and the main causes for problematic fermentations. Familiarize students with current research on wine yeast, and promote critical thinking and scientific curiosity in the various aspects of the course.
(*)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.