| Educational guide Faculty of Oenology |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| SELECTING AND IMPROVING WINE INOCULANTS |
| Contents |
| 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 |
| 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 |
