2011_12
Educational guide 
Faculty of Oenology
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Graduate in Oenology
 Printing Teaching Guides procedure for accreditation of programs of subjects passed at the URV.

Select which subjects you want to get the list of programs with the identification data and the contents of the subjects for which accreditation is requested. Remember that the printed document has no official status and should be validated by / for the Head office of the center


First Year
Code Name Period Type Credits Selected
19214005 BIOLOGY First
 Basic Course 6
19214004 STATISTICS First
 Basic Course 6
19214001 MATHEMATICS First
 Basic Course 9
19214006 CELL BIOLOGY Second
 Basic Course 6
19214008 BIOCHEMISTRY Second
 Basic Course 6
19214002 PHYSICS Second
 Basic Course 9
19214007 GENETICS Second
 Basic Course 6
19214003 CHEMISTRY Annual
 Basic Course 12
Second Year
Code Name Period Type Credits Selected
19214106 VITICULTURAL EDAPHOLOGY AND CLIMATOLOGY First
 Compulsory 3
19214120 MICROBIOLOGY First
 Compulsory 6
19214102 OENOLOGICAL CHEMISTRY First
 Compulsory 6
19214107 VITICULTURE First
 Compulsory 6
19214113 GENERAL OENOLOGY I Second
 Compulsory 6
19214111 OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY I Second
 Compulsory 9
19214121 BASIC OPERATIONS Second
 Compulsory 6
19214101 OENOLOGICAL CHEMICAL ANALYSIS I Annual
 Compulsory 6
19214114 SENSORY EVALUATION I Annual
 Compulsory 6
19214105 BIOLOGY AND PHYSIOLOGY OF THE VINE Annual
 Compulsory 6
Third Year
Code Name Period Type Credits Selected
19214125 ECONOMY AND BUSINESS MANAGEMENT First
 Compulsory 6
19214115 GENERAL OENOLOGY II First
 Compulsory 3
19214112 OENOLOGICAL MICROBIOLOGY AND BIOCHEMISTRY II First
 Compulsory 6
19214117 INTEGRATED PRACTICALS IN OENOLOGY First
 Compulsory 6
19214122 OENOLOGICAL ENGINEERING Second
 Compulsory 6
19214123 VINE- AND WINE-DERIVED PRODUCTS Second
 Compulsory 3
19214109 PROTECTING THE HEALTH OF VINES Second
 Compulsory 3
19214118 SPARKLING AND CARBONATED WINES Second
 Compulsory 6
19214108 PRECISION VITICULTURE Second
 Compulsory 3
19214103 OENOLOGICAL CHEMICAL ANALYSIS II Annual
 Compulsory 6
19214116 SENSORY EVALUATION II Annual
 Compulsory 6
19214110 INTEGRATED VITICULTURE PRACTICALS Annual
 Compulsory 6
Fourth Year
Code Name Period Type Credits Selected
19214126 WINE MARKETING First
 Compulsory 3
19214401 WORK PLACEMENT First
 Compulsory work placement 12
19214119 AFTER-CARE AND AGEING OF WINES Second
 Compulsory 6
19214127 WINE CULTURE Second
 Compulsory 5
19214104 QUALITY MANAGEMENT IN THE WINE INDUSTRY Second
 Compulsory 5
19214124 ENVIRONMENTAL MANAGEMENT OF THE WINE INDUSTRY Second
 Compulsory 5
19214128 WINE REGULATIONS AND LEGISLATION Second
 Compulsory 3
19214301 BACHELOR'S DEGREE FINAL PROJECT Annual
 Course project 6
Optional
Code Name Period Type Credits Selected
19214204 CHARACTERISATION AND IDENTIFICATION OF PLANT ORGANISMS First
 Optional 3
19214206 WINE AS FOOD First
 Optional 3
19214203 TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD First
 Optional 3
19214205 PLANT BIOTECHNOLOGY Second
 Optional 3
19214207 STRUCTURAL CHARACTERIZATION OF ORGANIC COMPOUNDS OF INTEREST IN OENOLOGY Second
 Optional 3
19214209 LABORATORY OF FERMENTATION PROCESSES IN THE FOOD INDUSTRY Second
 Optional 3
19214208 VITIVINICULTURAL MYCOLOGY Second
 Optional 3
19214202 STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS I Annual
 Optional 3
19214211 STUDIES IN THE FRAMEWORK OF MOBILITY AGREEMENTS II Annual
 Optional 3