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 classes (12 hours):
1. Laboratory practice in the facilities of the Escuela Politécnica Superior. A white or red wine will be made, respecting each stage of the process.
2. Analytical and microbiological monitoring tests will be carried out on the wine.
3. A sensory analysis of the finished wine will be carried out.
4. Seminars will be held in which topics of interest related to the subject will be analysed and presented.
5. Glossaries will be prepared with terms in English/Spanish.
6. Field practicals.
PROGRAMME OF FIELD PRACTICALS
Visits to industries related to wine processing. They consist of visiting 2 industries that will be carried out according to the official calendar.
The possible industries will be, according to transport availability, Via Romana (Chantada, Lugo), Vinigalicia (Chantada, Lugo), Rectoral de Amandi (Sober, Lugo), EVEGA (Leiro, Ourense), Viña Costeira (Ribadavia, Ourense) Martín Codax e Condes de Albarei (also in the province of Pontevedra), Fontecelta (related to water and beer) (Sarria, Lugo).
The trip is compulsory.
A report with qualification will be handed in the Virtual Campus of the USC.
Group tutorials. In the tutorials doubts will be solved
TUTORIALS OF ATTENTION TO THE STUDENTS. These are tutorials that are not reflected in the calendar, which will be held throughout the course to answer students' doubts. To carry out the 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.
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.
-In the laboratory practicals, the knowledge acquired in the classroom will be applied and reinforced.
- 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.
- 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:
Theory (70%): Continuous assessment will be carried out through attendance/assignments/questionnaires (20%) and an exam (50%) consisting of a written test with multiple-choice questions on the aspects developed in the theoretical programme.
Seminars (20%) and company visit (10%): Attendance, participation, elaboration and presentation of a final work that will be debated in a forum with marks.
Attendance at seminars and company visits is compulsory in order to pass this part of the course.
These criteria will be maintained for the extraordinary exam. Partial marks will not be kept for repeating students.
Students who meet the legal requirements established by the USC may apply for an exemption from class attendance. In the event that the student obtains a dispensation from class attendance, he/she will receive 70% of the theory mark by means of a final exam, while attendance at seminars and company(ies) will be compulsory, including the work to be carried out.
In cases of fraudulent performance of exercises or tests, the provisions of the "Regulations for the evaluation of students' academic performance and revision of grades" will apply.
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
Alicia Del Carmen Mondragon Portocarrero
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- alicia.mondragon [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
| Monday | |||
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| 16:00-19:00 | Grupo /CLE_01 | Spanish | Phytotechnology Seminar (Pav.I-PPS) |
| 01.13.2025 16:00-20:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |
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