ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 24
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
-To deepen the study of Enology, with a particular focus on the design of the processes involved in different types of winemaking, the machinery used, and the advantages and disadvantages of the various methodologies.
- The aim is to equip the student with the skills needed to carry out their professional duties as a Master in Agronomic Engineering with competencies in Enology.
Composition of the grape. Pre-fermentation operations. Mandatory correction. Sulfite. Fermentation control. Wine production technology: white, red, rosé, and special wines. Post-fermentation operations: filtration, clarification, and stabilization. Wine alterations: diseases and defects. Spirits.
Lectures (9 hours):
Topic 1. The raw material: the grape. Composition of the components of the grape. Main wine-growing regions and grape varieties. Influence of climate change. (1 hour)
Topic 2. Harvesting. Pre-fermentation operations. Mandatory correction. Sulfite, sweetening, or chaptalization; deacidification; acidification. (1 hour)
Topic 3. Mechanical treatments of the harvest. Pressing. De-stemming. Advantages and disadvantages of de-stemming. Types of de-stemmers. Pressing. Types of presses. (1 hour)
Topic 4. Fermentation operations. Monitoring and control of fermentation. Alcoholic and malolactic fermentation. (1 hour)
Topic 5. Winemaking: red, white, rosé, and orange wines. Specific operations for each type of winemaking. Pumping over the must, perforation, cryomaceration, thermovinification. (1 hour)
Topic 6. Special winemaking. Sparkling wines. Fortified and liqueur wines. Natural sweet wines and naturally sweet wines. Port wines. Sherry wines. (1 hour)
Topic 7. Post-fermentation operations. Filtration, clarification, and stabilization. Maturation and aging of wines. Racking. Bottling. Preservation under nitrogen. (1 hour)
Topic 8. Wine alterations: diseases and defects. (1 hour)
Topic 9. Distillates. Wine liqueurs. Other derivatives: vermouth, etc. (1 hour)
INTERACTIVE CONTENT (12 hours):
Molecular biology in Enology: Identification of microbial species
Reduction of SO2 (new technologies for conservation and hygiene in the winery)
Yeast selection
Use of non-Saccharomyces yeasts
Control of disruptive microorganisms
Consideration will be given to a talk by researcher Pilar Blanco Camba (EVEGA-INGACAL) and/or other experts.
BIOINFORMATICS PRACTICE. Omics technologies for the detection and identification of microorganisms in Enology (yeasts, lactic acid bacteria, acetic acid bacteria).
TUTORING: During tutoring, questions regarding topics covered in lectures and practical classes will be addressed.
STUDENT SUPPORT TUTORING: These are additional tutoring sessions not reflected in the calendar, held throughout the course to answer students' questions. For these sessions and to maintain direct communication between students and professors, the Campus Virtual forum, MS Teams, email, or WhatsApp can be used.
The online bibliographic materials (in Galician, Spanish, English, or French) will be highlighted and provided in advance for your independent learning work before the classes. The document or link will be uploaded to the corresponding section in Topics on the Moodle platform.
Basic bibliography (available in electronic books in the University Library):
- 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. MundiPrensa. Madrid, 2011.
- MESAS, J., VÁZQUEZ, M. Laboratorio de Industrias Fermentativas. Ed. Anubis. Sevilla, (2011).
Supplementary bibliography:
- 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 alembotellado”. Ed. Dionysos. Barcelona, 1992.
- CANTAGREL, R. “Elaboration et connaissance desspiritueux”. 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. “Levin: de l’analyse à l’elaboration”. Ed. Tec. & Doc. Paris,1996.
- HYGINOV, C. “Elaboración de vinos. Introducción alHACCP 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 clarifi cación 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
Upon completion of this subject, the student will acquire the following competencies:
Comp04. CG4 – Ability to apply the knowledge acquired to solve problems in new situations, by analyzing information from the environment and efficiently synthesizing it to support the decision-making process in companies and professional organizations in the agri-food sector.
Comp07. CG7 – Ability to develop the necessary skills to continue learning independently or under guidance, incorporating into professional practice new concepts, processes, or methods derived from research, development, and innovation.
Comp10. CE3 – Adequate knowledge and ability to develop and apply proprietary technology in the management of equipment and facilities integrated into agri-food production processes and systems.
Comp21. CE14 – Adequate knowledge and ability to develop and apply proprietary technology in productive systems of the agri-food industries.
Comp24. CE17 – Adequate knowledge and ability to develop and apply proprietary technology in the languages and techniques specific to the organization and management of agri-food companies.
First semester:
9 hours of lectures.
12 hours of interactive teaching.
3 hours of tutorials (can be exchanged with theory hours).
Lectures (9 hours): Students will acquire the following competencies according to the numbering indicated in the current program of the degree (CG4, CG7, CE3, CE14, CE17). This will combine autonomous and cooperative learning, where students will work outside the classroom on part of the course content using self-study materials and autonomous work guidelines. Participation in the Moodle platform tools necessary for better understanding of the subject will be encouraged: Forum, Glossary, Wiki, Questionnaire, and others.
Interactive teaching (12 hours): With these hours, the following competencies are acquired: CG4, CG7, CE3, CE14, CE17..
Seminars: Students will work with material in English and French. We will work with scientific articles, flow chart creation, and process explanation from videos for individual work preparation. The delivery of talks by experts will be considered.
Practical sessions: Identification of species using genomic techniques.
Transversal competencies in a foreign language: Glossary in English and French in the virtual campus.
Fieldwork / webinar - Submission of reports.
Tutorials: 3 hours.
STUDENT SUPPORT TUTORIALS: These tutorials are not reflected in the calendar but will be held throughout the course to answer students' questions. To carry out tutorials and maintain direct communication between students and professors, the Moodle Forum, MS Teams, email, or WhatsApp can be used.
The acquired skills will be assessed (CG4, CG7, CE3, CE14, CE17).
Evaluation of lectures + Interactive teaching + Continuous assessment + trips:
The evaluation of lectures + Interactive teaching + Continuous assessment (100%) will be based on the following:
Continuous assessment (30%) based on the scores obtained by the student:
(i) In the assignments (3 assignments throughout the course) (20%),
(ii) Process flow diagrams, video summaries, and other Moodle platform tools (10%).
Submission of 3 assignments to choose from several proposed topics (wine production in DOP, microbial species identification, production of products such as sparkling wines, liquors, etc.) - 15%.
Submission and presentation of individual assignments with a debate in a specific forum, graded (35%) on the Moodle platform.
Working in a foreign language in the Moodle platform glossary. 10% of the grade.
Fieldwork/webinar report - 10%.
The final grade will be the sum of all the previous assessments.
It is necessary to achieve a score of at least 5/10 in each of the tests.
The final exam will only be held if the continuous assessment was not passed and will include the content of the lecture program.
First and second opportunities:
The evaluation criteria will be the same for those who take the final exam in the first and second opportunities.
Repeaters:
The evaluation criteria for repeaters will be the same as for the rest of the students.
Attendance exemption:
Students who have been granted an attendance exemption by the Title Commission, according to the class attendance regulation, should bear in mind that to pass the subject, they must do the same work as the others in all assignments and assessments carried out through the Moodle platform. Attendance is mandatory for practical sessions, fieldwork, and expert talks.
In-person hours:
Lectures: 9 hours
Interactive sessions: 12 hours
Individual tutorials (or collective depending on the number of students): 3 hours
Non-in-person hours (including: learning, bibliographic consultation, report preparation, and exam preparation):
2 hours of study for each in-person hour of theory, practicals, or tutorials: 48 hours
Exams: 3 hours
Total workload: 75 hours
Since a methodology based on continuous assessment is used, continuous work with the course contents is necessary.
For studying the subject, it is recommended to:
Complete all exercises.
Actively, constructively, and respectfully participate in classes and seminars.
Prepare and complement the content being worked on with the recommended basic and supplementary bibliography.
Develop habits of independent scientific information searching.
Make use of the resources available at the university library.
Use tutorials properly to understand the professor's recommendations in detail and clarify any doubts that may arise during the learning process.
The admission of students enrolled in the practical laboratory requires that they know and comply with the General Safety Regulations for Practical Laboratories at the University of Santiago de Compostela. The above information is available on the USC website:
https://assets.usc.gal/sites/default/files/paragraphs/links/2023-06/Nor….
The subject is taught in both official languages of the autonomous community. Knowledge of the English language is required.
Marta Prado Rodriguez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822441
- marta.prado [at] usc.es
- Category
- Investigador/a Distinguido/a
| Monday | |||
|---|---|---|---|
| 16:00-19:00 | Grupo /CLE_01 | Spanish | Phytotechnology Seminar (Pav.I-PPS) |