Educational guide Faculty of Oenology |
english |
Bachelor's Degree in Oenology (2014) |
Subjects |
SELECTING AND IMPROVING WINE INOCULANTS |
Contents |
IDENTIFYING DATA | 2022_23 |
Subject | SELECTING AND IMPROVING WINE INOCULANTS | Code | 19224204 | |||||
Study programme |
|
Cycle | 1st | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | Fourth | 2Q |
Competences | Learning outcomes | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Topic | Sub-topic |
1. Study of the criteria and strategies for the selection of microorganisms for use in vinification. |
- Selection criteria for wine yeasts (desirable and undesirable characteristics) - Selection criteria for lactic acid bacteria for malolactic fermentation (desirable and undesirable characteristics). - Selection process DEBATE: Spontaneous alcoholic fermentation vs. inoculated alcoholic fermentation |
2. Study of existing techniques for the improvement of microorganisms, as well as their possible application to Oenology | - Classical methods of genetic manipulation of microorganisms - Methods of genetic modification using recombinant DNA or genetic engineering - Applications in oenology DEBATE: Use of genetically modified yeasts (gmo) in Oenology |