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Master's degree in Fermented Beverages (2014): Table of adaptation

SUBJECTS OF MASTER'S DEGREE IN OENOLOGY (2010) SUBJECTS OF MASTER'S DEGREE IN FERMENTED BEVERAGES (2014)
Code Subject Credits Code Subject Credits
19605101 Scientific Communication 3 19625201 Scientific Communication 3
19605214

19605213
Bionechnology of Oenological Microorganisms
o
Molecular Techniques for Microbiological Analysis and Control
3

3
19625206 Biotechnology and Microbiological Monitoring of Wine 3
19605202 New Trends in the Instrumental Analysis of Wine 3 19625202 Advanced Oenological Analysis and Sensometrics 3
19605210 Phenolic Compounds, Polysaccharides and Proteins in Wine 3 19625203 Macromolecules of Grapes and Wine 3
19605212 Yeast and Alcoholic Fermentation 3 19625204 Scientific Advances in Wine Yeast 3
19605227 Byproducts: Vinegar and Destillations 3 19625207 Latest Advances in the Production of Vinegars and Distilled Beverages 3
19605211 Study Techniques in Mycology 3 19625209 Study Techniques in Mycology 3
19605201 Pre-and-Post-Fermentation Treatments in Wine Production 3 19625208 Innovation in Pre-And Post Fermentation Treatments 3
19605215 Lactic Bacteria and Malolactic Fermentation 3 19625205 New Challenges in Malolactic Fermentation 3