Educational guide Faculty of Oenology |
english |
Fermented Beverages (2014) |
Subjects |
SCIENTIFIC ADVANCES IN WINE YEASTS |
Contents |
IDENTIFYING DATA | 2019_20 |
Subject | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||
Study programme |
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Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | 1Q |
Competences | Learning outcomes | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
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. |
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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. |
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6. The lipid metabolism of yeasts. Factors influencing the lipid composition of yeast in oenology. Effect on stress tolerance. |
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7. Tools for the study of vinous yeasts: phenotypic, molecular, transcriptomic, metabolomic, analysis, etc. |