| Educational guide Faculty of Oenology |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| SELECTING AND IMPROVING WINE INOCULANTS |
| Competences |
| IDENTIFYING DATA | 2021_22 |
| Subject | SELECTING AND IMPROVING WINE INOCULANTS | Code | 19224204 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 2Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Type A | Code | Competences Specific |
| A3 | Use quality criteria and knowledge of edaphology, climatology and viniculture to monitor raw material production in accordance with the regulations | |
| A10 | Integrate historical, geographic, social and health aspects into the ambit of oenology and wine production | |
| Type B | Code | Competences Transversal |
| Type C | Code | Competences Nuclear |
