2021_22
University
Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
 
Bachelor's Degree in Oenology (2014)
 Subjects
  SELECTING AND IMPROVING WINE INOCULANTS
   Contents
Topic Sub-topic
1. Study of the criteria and strategies for the selection of microorganisms for use in vinification.
- Selection criteria for wine yeasts (desirable and undesirable characteristics)
- Selection criteria for lactic acid bacteria for malolactic fermentation (desirable and undesirable characteristics).
- Selection process
DEBATE: Spontaneous alcoholic fermentation vs. inoculated alcoholic fermentation
2. Study of existing techniques for the improvement of microorganisms, as well as their possible application to Oenology - Classical methods of genetic manipulation of microorganisms
- Methods of genetic modification using recombinant DNA or genetic engineering
- Applications in oenology
DEBATE: Use of genetically modified yeasts (gmo) in Oenology