1. General information
Course:
ENOLOGY
Code:
58328
Type:
CORE COURSE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2022-23
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22
Year:
4
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
MARIA CONSUELO DIAZ-MAROTO HIDALGO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie / IRICA
Q. ANALÍTICA Y TGIA. ALIMENTOS
6743
mariaconsuelo.diaz@uclm.es
Thursday and friday, from 12:00 to 13:30 h.
Lecturer:
MARIA SOLEDAD PEREZ COELLO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
MarieCurie
Q. ANALÍTICA Y TGIA. ALIMENTOS
3421
soledad.perez@uclm.es
2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession
1. Contribution of the subject in the curriculum:
Spain is the third wine producing country and has the largest vineyard extension in the world. Castilla-La Mancha concentrates half of the vineyard area and Spanish wine production and is the largest wine region in the world. In recent years, the enological sector of Castilla-La Mancha is making an effort to position itself at the forefront of wine regions, in terms of quality and market share. For all these reasons, it is essential that the subject "Enology" be included in Food Science and Technology Degree of the UCLM.
2. Relation to other subjects:
The enology program has autonomy but depends on the rest of the subjects of the degree program in Food Science and Technology at UCLM. Thus, some subjects whose contents can be applied in Enology are Bromatology and Sensorial Analysis.
3. Relation to the profession:
Enology encompasses all the necessary operations from grape harvesting to wine bottling, a process that combines science, technology and engineering. Science and technology have a place in the Degree in Food Science and Technology, however the engineering aspects will be left to the corresponding engineering degrees.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| CB03 | Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues. |
| CB04 | Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences. |
| CB05 | Have developed the necessary learning abilities to carry on studying autonomously |
| E04 | To know the basic fundamentals of instrumentation and process control in the food industry |
| E05 | To know the composition, phyco-chemical properties, nutritional value and sensory properties of foods |
| E06 | To know and be able to handle the techniques and procedures of food analysis |
| E08 | To be able to apply the technological advances and the innovation in foods and food processing processes in the food industry and to evaluate their acceptability by consumers |
| E09 | To know, optimize and control the production and conservation food processes |
| E10 | To acquire knowledge on equipments and systems for the automatization and control of food processing |
| E11 | To qualify to be able to evaluate the effects of processing on the components and properties of foods |
| E12 | To acquire knowledge on microbiology and biotechnology and their applications in the food processing |
| E13 | To know the organoleptic properties of foods and be able to apply methodology and techniques of sensory analysis |
| E18 | To adquire knowldege on food legislation and normalization. To counsel legaly, scientifically and technocally the food industry and consumers. |
| E19 | To know the fundamentals of quality and traceability systems and be able to perform their deploy, as well as to evaluate and control the food quality |
| E22 | To perform formation of staff in the food sector |
| E24 | To assure and improve the nutritional quality and the health properties of ingredients and foods |
| G05 | To understand and to use the English language, both written and spoken, applied to the area of the Food Science and Technology. (To be able to acquire this hability, a series of actions that will be specified in every module will be peformed). |
| G06 | To dominate the Technologies of the Information and the Communication (TIC) to user's level, which allows to work in virtual spaces, Internet, electronic databases, as well as with common software packages (e.g. Microsoft Office). |
| G07 | To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making. |
| G09 | To develop the motivation for quality, the capacity to adapt to new situations and the creativity. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| To advance in the knowlegde of the physico - chemical, nutritional and functional properties, as well as the alterations that can experiment the cereals and its derivatives, as well as of different type of drinks. | |
| To learn how to detect the origin of defects in processed foods and their possible prevention or correction. | |
| To have knowledge on the quality control and the procedeures that guarantee the traceability of the meat and dairy products, wine, fats and oils. | |
| To qualify the stutent in order to determine the effects of the technological processes on the composition of the above mentioned food. | |
| To acquire skills regarding the physico-chemical analysis in the food (edible fats, grape and wine, dairy and meat products). | |
| To acquire basic and applied knowledge on the majority and minority chemical compounds with influence in the sensory properties (color, smell, flavor, texture), or related to technological processes or of instability of the different food studied. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Introduction. Statistics and regulations
-
Unit 2: Basic knowledge of viticulture
-
Unit 3: The maturation of the grape and the harvests
-
Unit 4: Chemical composition of grapes, must and wine
-
Unit 5: Wine aroma
-
Unit 6: Alcoholic fermentation and yeasts
-
Unit 7: Malolactic fermentation and lactic bacteria
-
Unit 8: Enzymes in oenology
-
Unit 9: Winemaking: main unit operations
-
Unit 10: White winemaking
-
Unit 11: Rosé winemaking
-
Unit 12: Red winemaking
-
Unit 13: Sparkling winemaking
-
Unit 14: Sherry wines
-
Unit 15: Clarification and stabilization of wines
-
Unit 16: Clarification of wines by physical procedures
-
Unit 17: Wine stabilization
-
Unit 18: Wine aging
-
Unit 19: Wine bottling
-
Unit 20: Sensory analysis of wines
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | 1.28 | 32 | N | N | |||
| Class Attendance (practical) [ON-SITE] | Practical or hands-on activities | 0.85 | 21.25 | Y | Y | |||
| Workshops or seminars [ON-SITE] | Workshops and Seminars | 0.1 | 2.5 | Y | N | |||
| Group tutoring sessions [ON-SITE] | Group tutoring sessions | 0.05 | 1.25 | N | N | |||
| Writing of reports or projects [OFF-SITE] | Self-study | 0.8 | 20 | N | N | |||
| Study and Exam Preparation [OFF-SITE] | Self-study | 2.8 | 70 | N | N | |||
| Final test [ON-SITE] | Assessment tests | 0.12 | 3 | Y | Y | |||
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
| Total credits of out of class work: 3.6 | Total hours of out of class work: 90 | |||||||
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
8. Evaluation criteria and Grading System
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Laboratory sessions | 20.00% | 20.00% | The work done in practice and the grade obtained in the test or practice report will be considered. |
| Assessment of problem solving and/or case studies | 10.00% | 10.00% | The grade obtained in the seminars delivered will be considered. |
| Final test | 70.00% | 70.00% | The grade obtained in the final tests will be considered. |
| Total: | 100.00% | 100.00% |
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).
Evaluation criteria for the final exam:
-
Continuous assessment:The final grade will be obtained by weighing the grades obtained in the different activities carried out according to the criteria specified in the table above.
-
Non-continuous evaluation:The final grade will be obtained by weighing the grades obtained in the different activities carried out according to the criteria specified in the table above.
Specifications for the resit/retake exam:
Evaluation criteria not defined
Specifications for the second resit / retake exam:
Evaluation criteria not defined
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
10. Bibliography and Sources