UE Code : IM1-OEN-FOEN Academic year : 2016-2017
Information on the course unit
Program / Education :
Bachelor and Master of Science in Engineering / Bachelor and Master of Science in Engineering
First year of Master of Science in Engineering
Total Hours :
105.00 (Hours of teaching + individual study)
To gain a basic understanding of enology. To know how to develop technical crop production techniques based on the type of products desired (physicochemical and sensory characteristics). The lessons mainly apply to grapes/wines but also include the case of apples/ciders or beers.
Agronomic factors affecting the quality of fruit (with a focus on grapes and apples).
Relevant compounds (with a focus on sugars, acids, phenolic and polysaccharide compounds)
Physico-chemical test methods for target compounds.
Microbiology applied to fermentation processes for alcoholic beverages.
Sensory characterization of grapes and wines.
Managing crop production techniques: Traditional types of winemaking (reds, rosés and whites), winemaking sparkling wines and special wines (spirits and liquors), Brewery, Cider House
Stabilization, Clarification, Maturing & Packaging
Undergraduate Degree (with a major in agricultural biology: Crop Production, Biology, Biochemistry, Chemistry, Agronomy, etc.)
Teaching methods :
Seminars and professionals in the field as guest speakers
Completion of a bibliographic study (written report) on a subject reviewed at the oral exam in front of the entire group
Faculty from private or public research centers
Professionals in the field
Practical Work (TP) reports