University Master's Degree in Fermented Beverages - 12nd edition
University Master's Degree in Fermented Beverages
Programme
- Speciality Advances in Oenological Research: 60 credits
- Speciality Science and Technology of Beer: 60 credits
STRUCTURE SPECIALITY IN ADVANCES IN OENOLOGICAL RESEARCH
| YEAR | COMPULSORY CREDITS | OPTIONAL CREDITS | EXTERNAL PRACTICALS CREDITS | MASTER'S THESIS CREDITS | TOTALS |
|---|---|---|---|---|---|
| 1st | 15 | 21 | 9 (Compulsory) | 15 (Compulsory) | 60 |
| TOTALS | 15 | 21 | 9 | 15 | 60 |
FIRST YEAR: compulsory subjects
|
CODE |
SUBJECT |
CREDITS |
|---|---|---|
| Yearly subjects | ||
| 19625301 | Master’s Thesis | 15 |
| 19625401 | Internship | 9 |
| First semester | ||
| 19625101 | Fermented Drinks | 3 |
| 19625102 | Food Safety | 3 |
| 19625103 | Chemometrics Applied to Wines and Foods | 3 |
| 19625104 | Preparation and Presentation of Projects | 3 |
| 19625106 | Process Engineering in the Production of Fermented Beverages | 3 |
| Optional subjects | 15 | |
| Second semester | ||
| Optional subjects | 6 | |
OPTIONAL SUBJECTS:
| CODE | SUBJECT | CREDITS | SUBJECTS OFFERED 2025-26 |
|---|---|---|---|
| 19625202 | Advanced Oenological Analysis and Sensometrics | 3 | Yes |
| 19625203 | Macromolecules of Grapes and Wine | 3 | Yes |
| 19625204 | Scientific Advances in Wine Yeasts | 3 | Yes |
| 19625205 | New Challenges in Malolactic Fermentation | 3 | Yes |
| 19625206 | Biotechnology and Microbiological Monitoring of Wine | 3 | Yes |
| 19625207 | Latest Advances in the Production of Vinegars and Distilled Beverages | 3 | Yes |
| 19625209 | Other Microorganisms of Interest to Oenology and Viticulture | 3 | Yes |
STRUCTURE SPECIALITY SCIENCE AND TECHNOLOGY OF BEER
| YEAR | COMPULSORY CREDITS | OPTIONALS CREDITS | EXTERNAL PRACTICALS CREDITS | MASTER'S THESIS CREDITS | TOTALS |
|---|---|---|---|---|---|
| 1st | 15 | 21 | 9 (Compulsory) | 15 (Compulsory) | 60 |
| TOTALS | 15 | 21 | 9 | 15 | 60 |
FIRST YEAR: compulsory subjects
|
CODE |
SUBJECT |
CREDITS |
|---|---|---|
| Yearly subjects | ||
| 19625301 | Master’s Thesis | 15 |
| 19625401 | Internship | 9 |
| Optional subjects | 9 | |
| First semester | ||
| 19625101 | Fermented Drinks | 3 |
| 19625102 | Food Safety | 3 |
| 19625103 | Chemometrics Applied to Wines and Foods | 3 |
| 19625104 | Preparation and Presentation of Projects | 3 |
| 19625106 | Process Engineering in the Production of Fermented Beverages | |
| Optional subjects | 3 | |
| Second semester | ||
| Optional subjects | 9 | |
OPTIONAL SUBJECTS:
| CODE | SUBJECT |
CREDITS |
SUBJECTS OFFERED 2025-26 |
|---|---|---|---|
| 19625216 | The Beer Sector | 3 | Yes |
| 19625217 | Malt and Malt Technology | 3 | Yes |
| 19625218 | Beer Production Technology | 9 | Yes |
| 19625219 | Microbiology and Management of Inocula in the Beer Industry | 3 | Yes |
| 19625220 | Sensory Analysis and Evolution of the Product | 3 | Yes |
- After checking the candidate's transcript, the body responsible for admission can decide that the student must attend and satisfactorily complete some of the subjects that are programmed as bridging courses.
| CODE | SUBJECT | CREDITS |
|---|---|---|
| 19224102 | Oenological Microbiology and Biochemestry I | 6 |
| 19224103 | Oenological Chemestry | 6 |
| 19224104 | Oenological Chemical Analysis I | 3 |
| 19224105 | Viticultural Edaphology and Climatology | 3 |
| 19224106 | General Oenology I | 6 |
| 19224107 | Sensory Evaluation I | 3 |
| 19224108 | Economics and Wine Marketing | 6 |
| 19224109 | Oenological Microbiology and Biochemestry II | 6 |
| 19224110 | Oenological Chemical Analysis II | 6 |
| 19224111 | Ampelography | 3 |
| 19224112 | Viticulture I | 6 |
| 19224113 | Sensory Evaluation II | 3 |
| 19224115 | General Oenology II | 9 |
| 19224116 | Wine Culture | 6 |
| 19224117 | Sensory Evaluation III | 3 |
| 19224118 | Oenological Instrumental Analysis | 3 |
| 19224119 | Viticulture II | 6 |
| 19224120 | Wine Regulations and Legislation | 3 |
| 19224122 | Wine Ageing | 6 |
| 19224123 | Sparkling Wine Production | 3 |
| 19224124 | Sensory Evaluation IV | 3 |
| 19224125 | Quality Management and Safety in the Wine Industry | 3 |
| 19224127 | Viticultural Pathologies | 3 |
TERMINATION CALENDAR OF MASTER DEGREE IN FERMENTED BEVERAGES
| COURSE | YEAR 2025-26 | YEAR 2026-27 | YEAR 2027-28 |
|---|---|---|---|
| 1st course | Year Tutorials | Year Exam | Year Extinguished |
OBSERVATIONS
- When subjects are shared, the faculty or school can provide alternative teaching during the academic year, in which students have the right to tutorials.
- In subjects with tutorials or alternative teaching, students pay the full amount per credit.
- For subjects without tuition but with an entitlement to sit examinations, students pay 20% of the cost of each credit.
| SUBJECTS OF MASTER'S DEGREE IN OENOLOGY (2010) | SUBJECTS OF MASTER'S DEGREE IN FERMENTED BEVERAGES (2014) | ||||
|---|---|---|---|---|---|
| Code | Subject | Credits | Code | Subject | Credits |
| 19605214 19605213 |
Bionechnology of Oenological Microorganisms or 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 | Other Microorganisms of Interest to Oenology and Viticulture | 3 |
| 19605201 | Pre-and-Post-Fermentation Treatments in Wine Production | 3 | 19625106 | Process Engineering in the Production of Fermented Beverages | 3 |
| 19605215 | Lactic Bacteria and Malolactic Fermentation | 3 | 19625205 | New Challenges in Malolactic Fermentation | 3 |
