Educational guide Faculty of Oenology |
english |
Fermented Beverages (2014) |
Subjects |
SCIENTIFIC ADVANCES IN WINE YEASTS |
IDENTIFYING DATA | 2022_23 | |||||||||||||||||
Subject (*) | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||||||||||||
Study programme |
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Cycle | 2nd | |||||||||||||||
Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
3 | Optional | First | 1Q |
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Modality and teaching language | See working groups | |||||||||||||||||
Prerequisites | ||||||||||||||||||
Department | Biochemistry and Biotechnology |
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Coordinator |
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gemma.beltran@urv.cat nicolasrozes@urv.cat |
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Lecturers |
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Web | ||||||||||||||||||
General description and relevant information | Know the microorganisms involved in winemaking, the main biochemical pathways, and scientific advances within that field. | |||||||||||||||||
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(*)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. |