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Information about course:
- UNESCO codes: 3309.29
- Director: Dra. M. Victoria Moreno Arribas. Codirector: Dra. Begoña Bartolomé Sualdea.
- Ubication: Instituto de Investigación en Ciencias de la Alimentación (CIAL, UAM-CSIC)
- Course frequency: Anual
- Teaching hours: 40h
- Dates: 25 – 29 April 2016
- Quantity of Student: 15
- Course fee: 150 €
- Admisión requeriments: Licenciados o Ingenieros
- Year which the course was taught for the first time: 1997
- Number of times the course has been taught: 16
- Phone: 910017900 (centralita)
After considering the importance of the wine industry for Spain, students begins in the processing techniques of the different types of wine by dedicating special attention to the latest trends in winemaking and the new oenological practices. Students will know what issues most relevant research being done at present in this area are and what issues need to investigate and the most important documentary sources are presented in the oenological field.
Wine, definition production. Current trends in the production of white, rosé, red, sparkling and biological wines. oenological microbiology. selected yeasts. Identification and genetic modification of microorganisms vinous. Transformations that occur during the alcoholic and malolactic fermentations. Composition of grapes and wine. oenological parameters. nitrogenous compounds. Phenolic compounds. volatiles compounds. Proteins and polysaccharides. Autolysis of yeasts and enological process. varietal characterization. Chemometrics. Sensory analysis. Wine aspects related to health. Introduction to wine tasting. Visit vineyards and wineries.
- M. Victoria Moreno Arribas (CSIC)
- Begoña Bartolomé Sualdea (CSIC)
- M. Ángeles del Pozo-Bayón (CSIC)
- Pedro J. Martín Álvarez (CSIC)
- Adolfo J. Martínez Rodríguez (CSIC)
- M. Dolores González de Llano (CSIC)
- Eva M. González-Rompinelli (CSIC)
- Carolina Chaya (ETSIA, UPM)
- Eva Navascués (Agrovín, S.A.)
- Fernando Sánchez Patán (CSIC)
- Carolina Cueva (CSIC)
- Adelaida Esteban (CSIC).
- Irene Gil (CSIC).