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URV

Master's degree in Fermented Beverages (2014)

TABLE OF ADAPTION

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