| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| WINE AGEING |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | WINE AGEING | Code | 19224122 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Compulsory | Third | 2Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| Topic 1. Phenolic compounds in wine; chemical and sensory characteristics. | |
| Topic 2. Analysis of the color and phenolic compounds of red wine; measurement and interpretation | |
| Topic 3. Viticultural factors | |
| Topic 4: Red wine vinification; Critical points for extraction | |
| Topic 5. The Oak | |
| Topic 6. The barrels | |
| Topic 7. Influence of barrel aging | |
| Topic 8. barrel aging mechanicsa | |
| Topic 9. Alternatives to barrels |
