1. General information
Course:
SENSORY ANALYSIS II
Code:
58530
Type:
CORE COURSE
ECTS credits:
6
Degree:
400 - UNDERGRADUATE DEGREE PROGRAMME IN OENOLOGY
Academic year:
2023-24
Center:
107 - E.T.S. OF AGRICULTURAL ENGINEERS OF C. REAL
Group(s):
20
Year:
4
Duration:
First semester
Main language:
Spanish
Second language:
English
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
MIGUEL ANGEL GONZALEZ VIÑAS
- Group(s):
20
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34926052167
miguelangel.gonzalez@uclm.es
Monday 11:00-13:00h Thursday 12:00-14:00h Occasional changes will be communicated through the Virtual Secretariat. If you need a different timetable: write an email to the teacher.
Lecturer:
PEDRO MIGUEL IZQUIERDO CAÑAS
- Group(s):
20
Building/Office
Department
Phone number
Email
Office hours
San Isidro Labrador/3.04
Q. ANALÍTICA Y TGIA. ALIMENTOS
Pedro.Izquierdo@uclm.es
2. Pre-Requisites
This course has no prerequisites but it is recommended to have taken Oenological Chemistry and Oenological Technology. The most logical is that the student should have already taken Sensory Analysis I before taking this course.
3. Justification in the curriculum, relation to other subjects and to the profession
The aim of this course is that students to be able to evaluate sensory quality throughout the development of the entire winemaking process, from the control of vineyard maturity to the sensory characterization of the products produced, paying attention to the changes in sensory characteristics that each of the new processes, materials and technologies involved in each of the stages of winemaking can produce. To use sensory analysis as a tool for quality control of the different wine products and to teach the consumer to choose the best wines according to the product-food to be consumed.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| CB02 | Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area. |
| CB04 | Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences. |
| CE05 | Acquire knowledge about the chemical composition of grapes and wine as well as the chemical and biological processes that occur during the production and conservation of wines for its application in the development and progress of the enological industry. |
| CE08 | Ability to carry out or supervise routine or specific analytical, microbiological and sensory control in the vineyard and winery and apply it to the control of raw materials, enological products, intermediate products and final products throughout the entire production process. |
| CG01 | Develop motivation for quality, the ability to adapt to new situations and creativity. |
| CG04 | Work autonomously with responsibility and initiative, as well as in teams in a collaborative way and with shared responsibility. |
| CT03 | Use correct oral and written communication. |
| CT04 | Know the ethical commitment and professional deontology. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| To train the student to manage, organize and control winemaking processes depending on the type of product to be made and the quality of the raw material. | |
| To know the different compounds present in grapes and wine and understand their properties and enological importance. | |
| To demonstrate theoretical and practical knowledge of the analytical and sensory control methods used in the winery during the production, stabilization and bottling of wines. | |
| Evaluate the sensory quality and faults of the elaborated enological products. | |
| To acquire knowledge to direct, organize and control the production and harvesting of grapes according to the type of wine to be made. | |
| To know how to use the knowledge acquired about the wine composition and its evolution to decide the practices and treatments applicable to wine stabilization, in order to obtain quality products. | |
| To be able to analyze situations and problems in the winery and decide the most appropriate treatments and alternatives at all times. | |
| Additional outcomes | |
| Description | |
| Associate these sensory perceptions with the quality of the wine to control the production process and the final product Have the ability to communicate perceptions in an understandable way and with the appropriate terminology Identify and properly classify the attributes and sensory defects of the wine | |
6. Units / Contents
-
Unit 1: Descriptive, olfactory, gustatory and visual sensory analysis. Sensory attributes related to each type of wine, with its geographical origin, variety or vintage.
-
Unit 2: Sensory analysis of grapes, determination of ripeness.
-
Unit 3: Sensory evolution of the wine, perception of its future quality.
-
Unit 4: Main sensory defects of wine.
-
Unit 5: Wine pairing
-
Unit 6: Practices in the tasting room
-
Unit 6.1: Tasting of white wines. Tasting of rosé wines. Tasting of red wines. Tasting of sparkling wines. Tasting of special wines (fortified wines, others).
-
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 | CB02 CB04 CE05 CE08 CG01 CG04 CT03 CT04 | 1.28 | 32 | Y | N | The teacher will explain the theoretical concepts and examples will be resolved to understand the concepts explained. The student will be provided with didactic material to follow the subject. | |
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | CB02 CB04 CE05 CE08 CG01 CG04 CT03 CT04 | 0.6 | 15 | Y | Y | Carrying out tastings of different wines, grapes and wine products. Pairing tastings. Interpretation of results statistically. | |
| Workshops or seminars [ON-SITE] | Problem solving and exercises | CB02 CB04 CE05 CE08 CG01 CG04 CT03 CT04 | 0.24 | 6 | Y | N | Different activities will be proposed that involve discussion, analysis, resolution,... by the students of exercises, problems or cases, with the teacher's guidance on the results of the practices. | |
| Group tutoring sessions [ON-SITE] | Group tutoring sessions | CB02 CB04 CE05 CE08 CG01 CG04 CT03 CT04 | 0.16 | 4 | N | N | Resolution of any type of doubt to the student and motivation to solve practical cases and highlight the interest of the subject in the industry. | |
| Final test [ON-SITE] | Self-study | CB02 CB04 CE05 CE08 CG01 CG04 CT03 CT04 | 0.12 | 3 | Y | Y | Exam on the contents of the course with multiple-choice questions, short answers and/or resolution of cases | |
| Practicum and practical activities report writing or preparation [OFF-SITE] | Self-study | CB02 CB04 CE05 CE08 CG01 CG04 CT03 CT04 | 0.6 | 15 | Y | Y | The students must carry out a report-notebook of practices, interpreting and discussing the results obtained. | |
| Study and Exam Preparation [OFF-SITE] | Self-study | CB02 CB04 CE05 CE08 CG01 CG04 CT03 CT04 | 3 | 75 | N | N | Autonomous work of the student to study and assimilate the theoretical and practical concepts taught | |
| 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 |
| Theoretical exam | 70.00% | 70.00% | Written test on theoretical content explained in face-to-face teaching. |
| Laboratory sessions | 30.00% | 30.00% | Evaluation of the practice notebook where a detailed report of all the practices carried out and the discussion of the results obtained and previously discussed in workshops and seminars are made. |
| 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:Students will take a written test in which the evaluations indicated above will be taken into account, 70% theory and 30% practice (reports-workshops-seminars).
Being necessary to pass the course a minimum grade equal or higher than 4/10 in each of the parts and a grade equal or higher than 5/10 applying the percentages. If necessary, the practical part can be recovered by means of a written test consisting of questions on sensory tests and interpretation of results. -
Non-continuous evaluation:In this case, the results of the written test (70% theory) and the practical test (30%) will be taken into account. Being necessary to pass the course a minimum grade equal or superior to 4/10 in each of the parts and a grade equal or superior to 5/10 applying the percentages. If necessary, the practical part can be recovered by means of a written test consisting of questions on sensory tests and interpretation of results.
Specifications for the resit/retake exam:
It will consist of a written test (70% theory) and 30% the result of the practices (reports-workshops-seminars). In order to pass the course a minimum grade equal to or higher than 4/10 in each of the parts and a grade equal to or higher than 5/10 applying the percentages is required. If necessary, the practical part can be recovered by means of a written test consisting of questions on sensory tests and interpretation of results.
Specifications for the second resit / retake exam:
It will consist of a written test (70% theory) and the result of the practices (30%). Being necessary to pass the course a minimum grade equal to or higher than 4/10 in each of the parts and a grade equal to or higher than 5/10 applying the percentages. If necessary, the practical part can be recovered by means of a written test consisting of questions about sensory tests and interpretation of results.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
| Class Attendance (theory) [PRESENCIAL][Lectures] | 32 |
| Laboratory practice or sessions [PRESENCIAL][Practical or hands-on activities] | 15 |
| Workshops or seminars [PRESENCIAL][Problem solving and exercises] | 6 |
| Group tutoring sessions [PRESENCIAL][Group tutoring sessions] | 4 |
| Final test [PRESENCIAL][Self-study] | 3 |
| Practicum and practical activities report writing or preparation [AUTÓNOMA][Self-study] | 15 |
| Study and Exam Preparation [AUTÓNOMA][Self-study] | 75 |
| Global activity | |
|---|---|
| Activities | hours |
10. Bibliography and Sources