| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| OENOLOGICAL ENGINEERING |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | OENOLOGICAL ENGINEERING | Code | 19224126 | |||||
| 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 |
| SUBJECT 1: GENERAL CONCEPTS. | Grape composition. Grape density. Classification of must. Yields of the extraction operation: Grapes/must/wine. Chemical and physical parameters of the must. Chemical and physical parameters of wine. |
| SUBJECT 2: PREFERMENTATIVE OPERATIONS (I). | 2.1. Grape transport systems 2.2. Grape receiving bins 2.3. Grape transport 2.4. Stemmer systems. 2.5. Crushing systems. 2.6. Transport of the harvest: whole, crushed, stemmed. |
| SUBJECT 3: PREFERMENTATIVE OPERATIONS (II). | 3.1. Study of the pressing operation. 3.2. Types of presses. |
| SUBJECT 4: PREFERMENTATIVE OPERATIONS (III). Must cleaning and filtration systems. | 4.1. Definition: removal of suspended solids. 4.2. Systems and equipment. |
| SUBJECT 5: CONTAINERS IN OENOLOGY: FERMENTERS AND WINIFIERS. | 5.1. Design, dimensions and type of construction material. 5.2. Fermenters and vinifiers: calculations and design. |
| SUBJECT 6: HEAT EXCHANGE. Temperature control in alcoholic fermentation. | 6.1. Energy balance of alcoholic fermentation. 6.2. Factors involved in the increase in temperature. 6.3. Determination of fermentation temperatures. 6.4. Cooling methods and systems. 6.5. Study of controlled fermentation equipment. 6.6. Calculation of refrigeration equipment. |
| TEMA 7: FILTRACIO DSUBJECT 7: FILTRATION OF WINESE VINS | 7.1. Introduction. 7.2. Filters. 7.3. Types of filtering. 7.4. Filtration equipment: design and calculations. |
| SUBJECT 8: INSTALLATIONS FOR THE TREATMENT OF WINE AND BOTTLING TECHNIQUES: AUXILIARY OPERATIONS | 8.1. Estabilitat del vi respecte a l’àcid tartàric. 8.2.Utilització del nitrogen com sistema de bioprotecció dels vins. 8.3. Tècniques de dosificació del diòxid de sofre. 8.4. Tècniques de clarificació. 8.1. Stability of wine with respect to tartaric acid. 8.2. Use of nitrogen as a bioprotection system for wines. 8.3. Dosing techniques for sulfur dioxide. 8.4. Clarification techniques. 8.5. Agitation and mixing techniques. 8.6. Equipment for bottling wine. 8.5.Tècniques d’agitació i barreges. 8.6. Equips per l’embotellat del vi. |
