| Oenology (2010) |
 Subjects |
| YEASTS AND ALCOHOLIC FERMENTATION |
| Learning aims |
| IDENTIFYING DATA | 2011_12 |
| Subject | YEASTS AND ALCOHOLIC FERMENTATION | Code | 19605212 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | Only annual |
||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Objectives | Competences | ||
| a) To understand the role of yeast in alcoholic fermentation and relate it to potential problems that may arise throughout the process. | AR1 AR4 AR5 AR6 AR8 AC2 |
BC1 BC2 BC3 BC4 BC5 BC6 BC12 BC14 |
CC1 CC2 CC3 |
| b) To know the metabolic pathways of production of primary and secondary metabolites, and aromatic compounds of the wine. | AR1 AR2 AR3 AR4 AR5 AR6 AR7 AR8 AC2 |
BC1 BC2 BC3 BC4 BC5 BC6 BC12 BC14 |
CC1 CC2 CC3 |
| c) To familiarize students with current wine research. | AR1 AR2 AR3 AR4 AR5 AR6 AR7 AR8 AC2 |
BC1 BC2 BC3 BC4 BC5 BC6 BC8 BC9 BC10 BC12 BC13 BC14 BC16 |
CC1 CC2 CC3 |
| d) Strengthen the critical thinking toward solutions proposed by the wine industry to improve development of fermentation and / or final product. | AR1 AR3 AR4 AR5 AR6 AR7 AR8 AC2 |
BC1 BC4 BC5 BC6 BC8 BC9 BC11 BC12 BC14 BC16 |
CC1 CC2 CC3 |
| e) To promote curiosity for scientific research in those aspects related to this course. | AR2 AR3 AR4 AR5 AR6 AR7 AR8 AC2 |
BC1 BC2 BC3 BC4 BC5 BC6 BC12 BC13 |
CC1 CC2 CC3 |
