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.
CONTENTS
Grape composition. Pre-fermentation operations. Must correction. Sulphited. Fermentation control. Winemaking technology: white, red, rosé and special. Post-fermentation operations: filtration, clarification and stabilization. Wine alterations: diseases and alterations. Wine spirits.
Lecture classes (9 hours):
Topic 1. The raw material: The grape. Composition of the components of the bunch. Main wine-growing areas and types of grapes. Influence of climate change. 1 hour.
Topic 2. The harvests. Pre-fermentation operations. Must correction. Sulphiting, sweetening or plating; deacidification; acidification. 1 hour.
Topic 3. The mechanical treatments of the vintage. Squeezed. Destemming. Advantages and disadvantages of destemming. Types of destemmers. Pressing. Types of presses. 1 hour.
Topic 4. Fermentative operations. Monitoring and control of fermentation. Alcoholic and malolactic fermentation. 1 hour.
Topic 5. Winemaking in red, white, pink and orange. Specific operations of each type of winemaking. Pumping over the must, punching down, cryomaceration, thermovinification. 1 hour.
Topic 6. Special winemaking. Sparkling wines. liquorous wines. Natural sweet wines and wines naturally sweet. Port wines. Sherry wines. 1 hour.
Topic 7. Post-fermentation operations. Filtration, clarification and stabilization. Maturation and aging of the wines. Racking. Stuffed. Conservation under nitrogen. 1 hour.
Topic 8. Wine alterations: diseases and alterations.
Topic 9. Distillates. Wine spirits. Other products: vermouth, etc
Interactive Teaching Contents:
Molecular Biology in Enology: Microbial species identification
SO2 reduction (new conservation and hygiene technologies in the cellar)
Yeast selection
Use of non-Saccharomyces yeasts
Control of spoilage microorganisms
BIOINFORMATIC PRACTICE. Omic technologies for the detection and identification of microorganisms (yeasts, lactic acid bacteria, acetic acid bacteria).
TUTORIES: In the tutorials doubts will be resolved on the issues that are not clear
TUTORIALS OF ATTENTION TO THE STUDENT. They are tutorials that are not reflected in the calendar, which will be carried out throughout the course to answer questions from students. To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, you can use the Virtual Campus forum, MS Teams or email or WhatsApp.
FIELD PRACTICE PROGRAM /WEBINAR
Visits to Industries and Research Centers related to Fermentative Industries. (10 h)
They consist of visiting fermentative industries and related research centers to observe and learn on-site processes, applications, problem solving, etc .: 10 hours consisting of visiting 3 industries / centers (2.5 hours per industry / center + 2.5 hours of travel) that They will be held towards the end of the course (April - May) once the processes and equipment explained in the theory classes are known.
The possible centers / industries will be, according to availability, Via Romana (Chantada, Lugo), Vinigalicia (Chantada, Lugo), , Custom Drinks (Chantada, Lugo), Rectoral de Amandi (Sober, Lugo), EVEGA (Leiro, Ourense), Viña Costeira (Ribadavia, Ourense) Martín Codax e Condes de Albarei (Pontevedra). Fontecelta (Sarria, Lugo).
Travel is mandatory.
A report will be prepared that will be delivered and discussed in the corresponding Forum with qualification in the Virtual Campus of the USC
Bibliografía básica (disponible en libros electrónicos en la Biblioteca Universitaria):
- FERMENTED BEVERAGES Volume 5: The Science of Beverages (2019) Editors: Alexandru Grumezescu Alina Maria Holban Paperback ISBN: 9780128152713, eBook ISBN: 9780128157039. Woodhead Publishing
- Red Wine Technology (2018) Ed: Antonio Morata. eBook ISBN: 9780128144008. Hardcover ISBN: 9780128143995. Academic Press
- 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 outside the classroom on part of the subject contents with self-study material and autonomous work guides. 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 (12 h): With them the following skills are acquired: CB2, CB5, CG4, CG7, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CE3, CE14 , CE17.
- The seminars will work with material in English and French. We will work with scientific articles, elaboration of flowcharts and explanation of the process based on videos for the elaboration of individual works.
- Practices. Identification of species through genomic techniques
- Transversal skills in a foreign language. Glossary in English and French in the virtual Campus.
- Field practices / webinar - Memory delivery
Tutoring: 3 h
TUTORIALS OF ATTENTION TO THE STUDENT. They are tutorials that are not reflected in the calendar, which will be carried out throughout the course to answer questions from students. To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, you can use the Virtual Campus forum, MS Teams or email or WhatsApp.
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 expository classes + Interactive teaching + continuous evaluation (100%): the evaluations will be based on:
1. continuous evaluation (30%) through the scores obtained by the student in: (i) assignments (3 assignments throughout the course) (20%), (ii) Process flow diagram and summary of videos and other platform tools Moodle.
2. Submission of 3 microbial species identification work - 15%
3. delivery and presentation of individual work with discussion in a specific forum with a score (35%) delivery of the evaluation sheet from classmates that will be averaged with the teacher's grades (as it appears as a grading option on the Moodle platform and grade of exams
4. Work in a foreign language in the Glossary on the Moodle platform. 10% of the note.
5. Report field practices / webinar - 10%
The final grade will be the sum of all the evaluation (continuous + tests + works). At least 45% of the final grade should be achieved on each item
The final exam will only be taken if the continuous assessment has not been passed and would include the content of the exhibition syllabus.
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.
first and second opportunity
The evaluation criteria will be the same for those who take the final exam at the first and second opportunity.
repeaters :
The evaluation criteria for the repeaters will be the same as for the other students.
attendance waiver:
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”.
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
Recommendations for the study of the subject
-Participate actively, constructively and respectfully in classes and seminars.
-Prepare and complement the contents that are working on the subject with the basic bibliography and complementary recommended.
-Developing habits of autonomous search for scientific information.
-To take advantage of the available resources for the student, from the university library.
-Use appropriate tutorials to know in detail the recommendations of the teacher and clarify any doubts that arise in the learning process.
-The admission of students enrolled in the practical laboratory requires that they know and comply with the General Safety Standards in the practical laboratories of the University of Santiago de Compostela. The above information is available on the USC website http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca… -seguridade-nos-laboratorios-de-practicas.pdf).
The course is taught in the oficial languages of the autonomic community. English language is required
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 | |||
|---|---|---|---|
| 16:00-19:00 | Grupo /CLE_01 | Spanish | Phytotechnology Seminar (Pav.I-PPS) |
| 01.16.2023 16:00-18:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |
| 06.15.2023 10:00-12:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |