Name: WINE AND FERMENTED PRODUCTS TECHNOLOGY
Code: 518104011
Type: Elective
ECTS: 4.5
Length of subject: Per term
Semester and course: Curso 3º - First term
Speciality: Mención en Hortofruticultura y Jardinería Mención en Industrias Agroalimentarias
Language: English
Mode of study: On-site class
Lecturer data: AZNAR SAMPER, MARÍA ARÁNZAZU
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325749
Email: arantxa.aznar@upct.es
Office hours and location:
lunes - 13:00 / 14:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho dirección
Enviar correo a Arantxa.aznar@upct.es para concertar tutoria
martes - 13:00 / 14:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho dirección
Enviar un correo a Arantxa.aznar@upct.es para concertar la tutoria
miércoles - 13:00 / 14:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho dirección
Enviar correo a Arantxa.aznar@upct.es para concertar tutoria
jueves - 13:00 / 14:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho dirección
Enviar correo a arantxa.aznar@upct.es para concertar tutoría
Qualifications/Degrees:
PhD in Agricultural Engineer from Polytechnic university of Valencia (SPAIN) - 2000
Graduate in FOOD AND SCIENCE TECHNOLOGY from Technical University of Cartagena (SPAIN) - 1995
Academic rank in UPCT: Profesora Titular de Universidad
Number of five-year periods: 5
Number of six-year periods: 2 de investigación
Curriculum Vitae: Full Profile
Lecturer data: GARCÍA GUTIÉRREZ, ENRIQUETA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325660
Email: enriqueta.garcia@upct.es
Office hours and location: Tutorials will by carried out by request of the student sending a mail to enriqueta.garcia@upct.es
Qualifications/Degrees:
PhD in Biological Sciences from University of East Anglia (UNITED KINGDOM) - 2020
Master in Biomedicine from University of Alicante (SPAIN) - 2012
Licensed in Biology from University of Alicante (SPAIN) - 2010
Academic rank in UPCT: Investigadora Beatriz Galindo Junior
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
[CB4 ]. Students are required to transmit information, ideas, problems and solutions to a specialized and non-specialized audience.
[TG9 ]. Capacity for leadership, communication and transmission of knowledge, skills and abilities in the social spheres of action.
[RA10 ]. Ability to learn about, understand and use the principles of technology transfer, and to understand, interpret, communicate and adopt advances in the field of agriculture.
[RA9 ]. Ability to learn about, understand and use the principles of decision making by using the resources available for work in multidisciplinary groups.
Se trata de una asignatura optativa de la titulación pero que tiene carácter obligatorio para la obtención de la Mención en Industrias Agroalimentarias. Las competencias del Módulo de Tecnología Específica de Industrias Agrarias y Alimentarias (ver Orden CIN/323/2009 de 9 de febrero) a adquirir son:
IAA2. Capacidad para conocer, comprender y utilizar los principios de: Ingeniería y operaciones básicas de alimentos. Tecnología de alimentos. Procesos en las industrias agroalimentarias. Modelización y optimización.
IAA5. Capacidad para conocer, comprender y utilizar los principios de: Equipos y maquinarias auxiliares de la industria agroalimentaria. Automatización y control de procesos. Ingeniería de las obras e instalaciones. Construcciones agroindustriales. Gestión y aprovechamiento de residuos.
[T1 ]. Effective written or spoken communication
El estudiante deberá ser capaz de:
Describir y entender los los principios básicos de los procesos de fermentación, y de la tecnología industrial en las industrias fermentativas desde el estudio de la materia prima, hasta la obtención del producto fermentado,
Describir los equipos y maquinas auxiliares.
Realizar aportaciones orales y escritas de cierta envergadura académica con fluidez y corrección lingüística, amenidad expositiva y persuasión comunicativa.
Bloque I: Introducción: Bloque II: Tecnología del vino. Bloque III: Otras fermentaciones alcohólicas. Bloque IV: Fermentaciones ácido-alcohólicas
DIDACTIC UNIT 1: INTRODUCTION
T1. Introduction to the subject
T2 . Microorganism in fermentation
T3. Effects of fermentations on food
DIDACTIC UNIT 2: WINE TECHNOLOGY
T4. Grape and must wine.
T5. Quality of grape.
T6. Fermentations.
T7. White wine.
T8. Red wine.
T9. Rose wine.
T10. Champagne.
T11. Ageing
T12. Defects of wines
T13. Tasting
T14. Health and wine
T15. Origin denominations.
DIDACTIC UNIT 3: OTHER ALCOHOLIC FERMENATTIONS
T.16. Beer
T.17. Bread
T.18. Cider and distilled
DIDACTIC UNIT 4: OTHER FERMENTATIONS
T.19. Pickles
T.20. Vinegar
PRACTICE 1: WINE ANALYSIS (5 HOURS)
PRACTICE 2: WINERY VISIT (5 HOURS)
PRACTICE 3: ELABORATION OF FERMENTED PRODUCTS (5 HOURS)
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual"), with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find recommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Classroom lecture on theory with practical case studies.
28
100
Class in laboratory: practical classes / internships
Laboratory practicals with report submission
10
100
Class in the field or open classroom: practical classes
A visit to a winery in Jumilla
5
100
Assessment activities (continuous assessment system)
Ten-question theory test to be developed
2
100
Assessment activities (final assessment system)
Ten-question theory test to be developed
2
100
Tutorials
Tutoring on request by the student
6
100
Student work: study or individual or group work
Individual study of the student to prepare for the assessment tests.
82
0
Individual official test
An exam with theoretical and practical questions aimed at assessing both theoretical and practical knowledge.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
The work done in the practical sessions is evaluated. The reports of students who have not attended practical sessions will not be assessed.
10 %
Solving of cases, theoretical questions, practical exercises or problems given by the teaching staff
Teacher assessment and co-assessment of presentations and assignments
10 %
Presentation and defence of individual or group assignments
Presentation and defence of the work presented in groups.
5 %
Attendance and participation in classes and internships
Active participation in class is valued
5 %
Individual official test
An exam with theoretical and practical questions aimed at assessing both theoretical and practical knowledge.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
The work done in the practical sessions is evaluated. The reports of students who have not attended practical sessions will not be assessed.
15 %
Solving of cases, theoretical questions, practical exercises or problems given by the teaching staff
Teacher assessment and co-assessment of presentations and assignments
10 %
Presentation and defence of individual or group assignments
Presentation and defence of the work presented in groups.
5 %
Author: Lea, Andrew G. H., Piggott, John R.
Title: Fermented beverage production
Editorial: Kluwer Academic
Publication Date: 2003
ISBN: 0306477068
Author: El-Mansi, E. M. T.
Title: Fermentation microbiology and biotechnology
Editorial: CRC
Publication Date: 2007
ISBN: 9780849353345
Author: Grainger, Keith,
Title: Wine production and quality /
Editorial:
Publication Date:
ISBN: 9781118934579
Author: Morata, Antonio,
Title: Red wine technology /
Editorial:
Publication Date:
ISBN: 0128143991