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: Agroforestry Engineering
Areas: Agroforestry Engineering
Center Higher Polytechnic Engineering School
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
Provide to student knowledge about the processes, production systems and equipment teams of wine industries.
Provide to student knowledge of microbiology of winemaking, the use of starter cultures and the techniques for cleaning and disinfection in the wine industry.
The verified memory of the title (MVT) includes the following contents:
Processing systems of the main types of wine. Processing operations and function in the wine industry. Machinery and equipment materials, operation, performance, location, coupling. Choice of methods, equipment and dimensioning. Major oenological interest microorganisms: yeasts, lactic acid bacteria and acetic acid bacteria. Current techniques for selecting and developing starter cultures. Hygiene and disinfection in the wine industry.
These contents will be developed as follows:
Theory (22 hours)
Item 1. Processing systems and equipment for production of white and rose wines.White winemaking. Mechanic treatments of the grapes. The racking. Fermentation. Preventing oxidation. 5 hours.
Item 2 Processing systems and equipment for production of red and clear-red wines. Red winemaking. Mechanic treatments of the grapes. Vintage transport. Dosage of sulfur in vintage. Marc extraction and storage. The barreling. Separation of wine. Final fermentations. 7 hours.
Item 3. Process systems and equipment for treatment of wines: ripening and ageing. Clarification. Thermal treatments.Chemical and biological stabilization. 5 hours.
Item 4.Processing systems and equipment for filtering and bottling wines Filtration. Bottling and filling. 6 hours.
Item 5. Organization of production. Handling and logistics in cellars. Health and safety and environmental management in the cellar. Regulations, traceability and quality assurance. 1 hour.
Practices of laboratory and interactive seminars (22 hours):
practical cases will be solved in the practices and seminars and a visit will be made to a winery registered in the D.O. Ribeira Sacra. In addition, a winemaking practice will be carried out.
Basic bibliography
- ALEIXANDRE, J. L., MARTÍNEZ, F. Manual de enología. Ed. Universidad Politécnica de Valencia, Valencia (1999).
- ALEIXANDRE, J. L. Vinos y bebidas alcohólicas. Ed. Universidad Politécnica de Valencia, Valencia (1999).
- HIDALGO, J. Tratado de enología (Tomos I y II). 2ª Edición. Ed. Mundi Prensa, Madrid (2011).
- MADRID VICENTE, A. Equipamiento vinícola, equipos e instalaciones en las modernas bodegas, Ed. Antonio Madrid Vicente, Madrid (2020).
- PEYNAUD, E and F.G. SPENCER, A. Knowing and making wine. Ed John Wiley & Sons. New York. 1 ª Ed. (1984)
Complementary bibliography
- PEYNAUD, E. Enología práctica. Conocimiento y elaboración del vino. Ed. Mundi Prensa, Madrid (1996).
- SÁNCHEZ, M.T. Procesos de elaboración de alimentos y bebidas. Ed. AMV Ediciones, Madrid (2003).
- RIBEREAU-GAYON, P.;DUBOURDIÉU, D.;DONECHE, B, LOUVAND, A. Handbook of Enology. Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications. Ed. John Wiley & Sons Inc. New York, 2ª Ed. (2005)
- RIBEREAU-GAYON, P.;DUBOURDIÉU, D.;DONECHE, B, LOUVAND, A. Handbook of EnologyHandbook of Enology, Volume 2: The Chemistry of Wine. Ed. John Wiley & Sons Inc. New York, 2ª Ed. (2006)
Basic and general skills:
- Ability to plan, organize, direct and control systems and production processes of winemaking industries (CG1, EURACE 5.4 and 5.6 learning subresults).
- Ability to design, plan and implement the facilities and equipment necessary for the efficient performance of productive activities in oenological industries (CG2).
- Ability to propose, manage and perform projects of research, development and innovation in products, processes and methods employed in companies and organizations linked to wine industry (CG3)
- Ability to apply knowledge microbiological involved in control of winemaking in solving problems within the scope of the wine industry (CG4).
- That the students can apply the knowledge acquired and the ability to solve problems in new or unfamiliar environments within contexts related to winemaking industries (CB7).
Transversal skills:
- Ability for reasoning and discussion (CT2).
- Ability for personal work, with shelf-critical attitude (CT3).
- Ability to develop team works and to face problematic situations in a colective form (CT4).
- Ability handling information and communication technologies (TIC)(CT9).
Specífic skills:
- To get the knowledge and ability for the development and application of specific technologies in productive systems of oenological industries (CE14).
- To get the knowledge and ability for the development and application of specific technologies in equipment and systems for automation and process control of oenological industries (CE15).
- To get the knowledge and ability for the development and application of specific technologies in quality management and food safety and traceability processes of the oenological industries (CE16).
Expository teaching (face-to-face): Theoretical classes in which the topics of the program will be developed and clarification of doubts about the concepts explained. (Competences CG1, CG2, CB7, CT2, CT3, CE14, CE15 and CE16).
Interactive teaching (face-to-face): Seminars for carrying out practical exercises and solving doubts in a group. Carrying out an internship trip to visit a winery registered in the D.O. Ribeira Sacra. Winemaking practice (Competences CG1, CG2 and CB7).
Tutorials (face-to-face): Resolution of questions.
The distribution of the hours of expository, interactive teaching and tutoring of both parts of the subject appears detailed in the official schedule approved by the Xunta de Escola.
- Theory (70% of the grade). Through partial and final exams that will consist of written tests with short questions or type tests about the program. (Competences CG1, CG2, CT2, CT3, CB7, CE14, CE15 and CE16)
- Practices (20% of the grade). By submitting and evaluating their memory (Competences CG1, CG2, CB7, CT4 and CT9).
- Attendance (10% of the grade).
CONTINUOUS EVALUATION
The realization of partial exams of theory and problems and the distribution of the deliveries of the practical works throughout the course, together with the evaluation of the attendance assure a percentage of continuous evaluation superior to 50%.
Students who have not been able to successfully follow the subject by course must take the final exam for the subject. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed
NON-ATTENDANCE PERMIT.
In the three scenarios for the students with exemption from attendance must take the final exam for the course. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.
EXTRAORDINARY CALL FOR JULY AND FOR REPEATING STUDENTS.
These criteria will be maintained for the extraordinary call for July and for repeating students.
FRAUDULENT PERFORMANCE OF EXERCISES OR TEST.
The fraudulent completion of any exercise or test required in the evaluation of a subject will imply the qualification of fail in the corresponding call, regardless of the disciplinary process that can be followed against the offending student. It will be considered fraudulent, among others, the realization of works plagiarized or obtained from sources accessible to the public without reworking or reinterpretation, and without citing the authors of the sources. For cases of fraudulent completion of exercises or tests, the provisions of the "Regulations for evaluating the academic performance of students and reviewing grades" will apply.
Presential work:
Expositive part: 9 h
Interactive part: 12 h
Tutorial: 3 h
Exam: 2 h
Personal work of the student: 49 h
Total: 75 h
Attendance at all teaching activities proposed in this course
Resolving doubts in tutorial hours and queries across USC-virtual
Consultation of recommended bibliograph and the virtual complementary subject available in the USC-Virtual.
Julio Gomez Fernandez
- Department
- Agroforestry Engineering
- Area
- Agroforestry Engineering
- julio.gomez [at] usc.es
- Category
- Professor: Temporary PhD professor
Enrique Rafael Arbones Maciñeira
Coordinador/a- Department
- Agroforestry Engineering
- Area
- Agroforestry Engineering
- enrique.arbones [at] usc.es
- Category
- Professor: University Lecturer
| Tuesday | |||
|---|---|---|---|
| 16:00-17:00 | Grupo /TI-ECTS01 | Galician | Adega (Aulario 1) |
| 17:00-18:00 | Grupo /CLE_01 | Galician | Adega (Aulario 1) |
| 18:00-19:00 | Grupo /CLIL_01 | Galician | Adega (Aulario 1) |
| 12.16.2024 16:00-20:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |
| 06.19.2025 16:00-20:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |