| Expected results from this subject |
Training and Learning Results |
| FROG1: To describe the components of the structures present in the bunch of grapes, indicating if applicable their properties of technological interest, and to explain their evolution throughout maturation |
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C2
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| FROG2: To describe the nature and properties of the enzymes, naturally present in the grape harvest or added during winemaking, responsible for alterations or desirable transformations in winemaking |
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C2
C6
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| FROG3: To know the main characteristics and the metabolic activities of the microorganisms, both desirable and harmful, involved in the vinification process |
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C2
C6
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| FROG4: To describe the composition and physical and physicochemical properties of the wine, and understand their relation to the sensorial or organoleptic characteristics |
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C2
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| FROG5: To know the equipment and facilities of the winery and their operation, and acquire a basic criterion for their valuation and choice in the different situations |
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C5
C6
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| FROG6: To describe and understand the processes of vinification, their basis, the operations that integrate them, their particularities and the different modalities leading to the obtaining of different types of wine |
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C5
C6
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| FROG7: To know the different techniques of clarification, stabilization and conservation, as well as the different procedures for aging wines |
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C2
C5
C6
|
|
| FROG8: Ability to take representative samples from a vineyard and to follow the ripening process of the grapes |
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C13
C14
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| FROG9: Ability to work as a manufacturing or production technician in a wine cellar or wine industry |
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C12
C13
C14
|
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| FROG10: Ability to regularize and improve productions, and to solve specific problems in vinifications |
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C12
C13
C14
|
|
| FROG11: Ability to diagnose and, where appropriate, treat the chemical and microbiological alterations of wine |
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C13
C14
|
|
| FROG12: Ability to analyze and evaluate the food risks in a wine cellar or wine industry and to prepare a manual of hazards analysis and critical control points (HACCP) |
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C6
C14
|
D1
D4
|
| FROG13: Ability to relate the oenological concepts, and to focus the challenges and problems in the winemaking field in an analytical and pragmatic way |
A2
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B2
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D1
D5
|
| FROG14: Ability to document and discern information of interest with a view to solving specific problems in the winery or wine industry |
A2
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D1
D4
|
| FROG15: To adapt to new situations and problems |
|
B2
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D1
D5
|
