ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Higher Polytechnic Engineering School
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
- Make a deep study of the Oenology with especial attention to the design of the different winemaking processes, mechanisms, advantages and disadvantages of the different technologies.
- The student must be able to realize its functions as a Master in Agronomic Engineering with competences in Oenology.
UNIT 1: The raw material: the grape. Grape description (chemical composition of the different parts of the grape). The wood. The skin. The seeds. The juice. 1 hour.
UNIT 2: The vintage. Definitions. Fixing the vintage date. Vintage corrections: sweetening, descent of the acidity, acidification. 1 hour.
UNIT 3: The mechanic treatments of the vintage. Squeezing. Stemmed. Advantages and disadvantages of the stem. Types of stem machines. Pressing. Types of presses. 1 hour.
UNIT 4: Sulphite of the vintage. Sulphite definition. SO2 properties of the must. Sulphite effect on the composition and quality of wine. Sulphite practice: techniques, sulphite moment, replacement products. 1 hours.
UNIT 5: Surveillance and control of the fermentation. Fermentation physical phenomenon. Temperature and density vigilance. Regulation mediums of the fermentation. Traced back of the must. 1 hours.
UNIT 6: Winemaking in red. General characteristics. Particular operations of the fermentation in red: cubed, casting, and pressing. Other techniques of winemaking in red. 1 hours.
UNIT 7: Winemaking in withe and in rose. White wines generalities. Particular operations of the fermentation in white: grapes treatment, must treatment and fermentation. Rose wines elaboration. 1 hours.
UNIT 8: Special wines. Sparkling wines. Mellow and strong wines. Natural sweet wines. Port wines. Sherry wines. Distilled drinks. 1 hours.
UNIT 9: Post-fermentation operations.- Ripening and ageing of the wines. Wine transformations during the ripening and ageing. Maturing operations and wine conservation. Moving. Filled. Conservation under nitrogen. Clarification. Stabilization. 1 hours.
Interactive Teaching Contents:
SO2 reduction (new conservation and hygiene technologies in the cellar)
Yeast selection
Use of non-Saccharomyces yeasts
Control of disrupting microorganisms
Improvement of red maceration
Innovations in aging
Basic:
- NAVARRE, C. “L’Oenologie”. Ed. Tec & Doc. Paris, 1998.
- BLOUIN, J y PEYNAUD, E. “Enología práctica”. Ed. Mundi Prensa. Madrid, 2004.
- HIDALGO, J. "Tratado de Enología I y II". Ed. Mundi Prensa. Madrid, 2011.
- MESAS, J., VÁZQUEZ, M. Laboratorio de Industrias Fermentativas. Ed. Anubis. Sevilla, (2011).
Complementary:
- ALEIXANDRE, J.L. “Manual de enología” Ed. Universidad Politécnica Valencia, 1999.
- ALEIXANDRE, J.L. “Vinos y bebidas alcohólicas” Ed. Universidad Politécnica Valencia, 1999.
- BIOL, H. “La higiene en enología: de la vendimia al embotellado”. Ed. Dionysos. Barcelona, 1992.
- CANTAGREL, R. “Elaboration et connaissance des spiritueux”. Ed. Tec & Doc. París, 1993.
- DE ROSA, T. “Tecnología de los vinos blancos”. Ed. Mundi-Prensa. Madrid, 1998.
- DELANOE, D., MAILLARD, C. y MAISONDIEU, D. “Le vin: de l’analyse à l’elaboration”. Ed. Tec. & Doc. Paris, 1996.
- HYGINOV, C. “Elaboración de vinos. Introducción al HACCP y al control de los defectos”.
Ed. Acribia. Zaragoza, 2000.
- MADRID, A. “Tecnología y legislación del vino y bebidas derivadas”. Ed. AMV-Mundi Prensa. Madrid, 1994.
- MOLINA , R. “Teoría de la clarificación de mostos y vinos”. Ed. AMV-Mundi Prensa. Madrid, 2000.
- RANKINE, B. “Manual práctico de enología” Ed. Acribia. Zaragoza, 1999.
- RUIZ HERNANDEZ, M. “Vinificación en tinto” Ed. AMV. Madrid, 1991.
- SUAREZ, J.A. e IÑIGO, B. “Microbiología enológica: fundamentos de vinificación”. Ed. Mundi Prensa. Madrid, 2004.
- ZOECKLEIN, B.W., FUGELSANG, K.C. & GUMP, B.H. “Análisis y producción de vino”. Ed. Acribia. Zaragoza, 2001.
Making this subject the student will purchase the following skills.
- Basic and general skills:
CB1 - Have enough knowledge to be able to generate new ideas in a research context.
CB2 - To apply knowledge to the resolution of problems related with their area of study.
CB5 - Have the ability to autonomously increase their knowledge.
CB7 - To apply knowledge for solve research and specialized works.
CG4 - Capacity for apply knowledge to solve problems in firms of the agro-food.
CG7 - Capacity to obtain autonomously new knowledge from the research and developments.
- Transversal skills:
CT1 - Capacity of analysis and synthesis.
CT2 - Capacity for the reasoning and the argumentation.
CT3 - Capacity of individual work, with attitude to self-criticism.
CT5 - Capacity to obtain suitable information, diverse and up to date.
CT6 - Capacity to elaborate and present a text organized and comprehensible.
- Specific skills:
CE3 - Appropriate knowledge and capacity to develop and apply self-technology in the management of the machinery and installations involved in the processes and systems of production of agro-foods.
CE14 - Appropriate knowledge and capacity to develop and apply self-technology in the productive systems of the agro-food industries.
CE17 - Appropriate knowledge and capacity to develop and apply self-technology in the proper languages and techniques of the organization and management of the agro-food firms.
First semester.
- 9 hours of theory.
- 12 hours of interactive classes
- 3 hours of tutorial meetings (changeable with theory).
- Expositive teaching (9 h): the students acquire the following competences according to the numbering indicated in the Current Memory of the Title (CB2, CB5, CG4, CG7, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CE3, CE14, CE17.
Autonomous and cooperative learning will be combined in which students will work part of the contents of the subject outside the classroom with self-learning material and autonomous work guides, and directed learning will combine expository theoretical classes and participatory theoretical classes in the ones that work the self-learning material. The flipped classroom or flipped classroom methodology will be followed. At least one week before the class, the class material will be uploaded in pdf, videos, questionnaires and other materials that may be in other languages, as well as questionnaires and questions through the Moodle platform, creating working groups. Autonomous learning will be cooperative working in small groups of students who will work within their group in the Forum, in Wiki and in other tools of the Moodle platform. The different activities will be continuously evaluated by scoring in the Moodle platform tool. Participation in the tools of the Moodle platform that are required for a better understanding of the subject will be encouraged: Forum, Glossary, Wiki, Questionnaire and others.
- Interactive teaching of Seminars (12 h): With them the skills are acquired:CB2, CB5, CG4, CG7, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CE3, CE14, CE17. In the seminars we will work with material in English and French mostly that will also be evaluated.
We will work with scientific articles, elaboration of flow diagrams and explanation of the process based on videos and Glossary for the elaboration of individual works.
Tutoring: 3 h
Contingency plan for remotely teaching activities:
These will be performed in a synchronic/asynchronic way, and according to the official schedule established by the Faculty, through the different telematic sources available at USC, preferably Virtual Campus and Ms Teams.
For tutorial activities, and also for guaranteeing a direct Communications either among students but also between students and the professor, these will be carried out either through the Virtual Campus, MS Teams or e-mail.
The acquired skills (CB2, CB5, CG4, CG7, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CE3, CE14, CE17) will be evaluated based on:
Evaluation of the expositive classes + Interactive teaching + continuous evaluation (100%): the evaluations will be based on: (i) continuous evaluation (50%) by means of the scores obtained by the student in Forums, Glossary, Wiki , Questionnaire and other tools of the Moodle platform, with scoring of work discussions in the continuous evaluation, video comments and delivery of the evaluation sheet of the classmates that will average with the teacher's notes (as it appears as a grading option on the Moodle platform and note of the exams; (ii) delivery and presentation of individual work (40%) with debate in specific Forum with score
The final grade will be the sum of all the evaluation (continuous + tests + works)
The final exam will only be taken if the continuous assessment has not been passed and would include the content of the exhibition syllabus.
10% of the grade will correspond to work in a foreign language with scientific or informative documents and articles and work in a Forum, Glossary or Wiki on the Moodle platform.
Final Note: The final grade for the subject is the sum of the partial grades obtained in the different activities. The final grade will be averaged as long as a score of at least 4.5 / 10 has been obtained in each of the tests.
The evaluation criteria will be the same for those who take the final exam at the first and second opportunity.
The evaluation criteria for the repeaters will be the same as for the other students.
The students who have an attendance waiver will be able to do the same work as the others in terms of all the work and evaluations carried out through the Moodle platform.
“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.
The evaluation system will be exactly the same regardless the teaching modality employed (presential or virtual), with the only difference of that evaluation activities will be performed, following the advice of competent authority, either presentially at College or remotely by means of the telematic sources available at USC.
Presence hours:
- Expositive hours: 9
- Interactive hours: 12
- Individual tutorials: 3 (or in group depending on the number of students)
Non presence hours (including: learning, bibliography, works and preparation of probes):
- 2 hours of personal study per presence hour of theory, practices or tutorials: 48
- probes: 3
Total volume of work. 75 hours
- Responsible and continuous attendance of the student to theory classes.
- Consultation of recommended bibliography.
- Consultation of the virtual complementary subject available in the USC-Virtual.
The subject is taught in the two official languages of the autonomous community. Knowledge of English is required.
Given the current situation derived from the COVID-19 CRISIS, alternative teaching scenarios are contemplated, as indicated above. Generally:
Scenario 2.
Expository teaching: it will be taught entirely by Teams and Moodle tools (synchronous mode).
Interactive teaching: laboratory practices and seminars (face-to-face). Computer practices through the Virtual Campus (synchronous mode)
Online tutoring (Teams) and Virtual Campus Forum.
Scenario 3.
Expository teaching: it will be taught entirely by Teams and Moodle tools (synchronous mode).
Interactive teaching: through Teams and Moodle tools in the Virtual Campus (synchronous mode)
Online tutoring (Teams) and Virtual Campus Forum.
Maria Del Pilar Calo Mata
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822424
- p.calo.mata [at] usc.es
- Category
- Professor: University Lecturer
| Monday | |||
|---|---|---|---|
| 16:00-18:00 | Grupo /TI-ECTS01 | Spanish | Classroom 19 (Pav.II-PPS) |
| 01.18.2021 16:00-20:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |
| 06.17.2021 10:00-14:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |