| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| SCIENTIFIC ADVANCES IN WINE YEASTS |
| Methodologies |
| IDENTIFYING DATA | 2022_23 |
| Subject | SCIENTIFIC ADVANCES IN WINE YEASTS | Code | 19625204 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Description | |
| Introductory activities | Presentation of the different thematic blocks of the subject and of the evaluation system |
| Problem solving, exercises | Use of tools for the study of vinous yeasts: graphic treatment of data, use of specific databases |
| Presentations / oral communications | Oral presentation and discussion of scientific results related to the theme of the course. |
| Tasting sessions | Basics on sensory analysis of wines |
| Lecture | Classes with the presence of the teacher. Notions of the composition and ripening of the grape. Review of scientific developments in the control and improvement of alcoholic fermentation |
| Self-monitoring activities | Activities proposed to the student, with a minimum weight in the grade, which serve to allow the student to self-regulate their learning. |
| Personal attention | The student can make the queries to the teacher by appointment, the forum of doubts or email |
