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Master's degrees > University Master's Degree in Fermented Beverages

University Master's Degree in Fermented Beverages - 9th edition

University Master's Degree in Fermented Beverages

Programme

STRUCTURE SPECIALTY 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
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
19625105 Sustainability Assessment: Life Cycle Analysis 3
  Optional subjects 15
Second semester
19625401 External Practicals 9
  Optional subjects 6

OPTIONAL SUBJECTS: 

In this section you will find the list of all the optional subjects on the curriculum. Before you select the subjects you wish to registrer for, please make sure that they have been activated.

CODE SUBJECT CREDITS SUBJECTS OFFERED 2020-21
19625201 Scientific Communication 3 No
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
19625208 Innovation in Pre and Post Fermentation Treatments 3 No
19625209 Other Microorganisms of Interest to Oenology and Viticulture 3 Yes

STRUCTURE SPECIALTY SCIENCE AND TECHNOLOGY OF SPARKLING WINE

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
  Optional subjects 6
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
19625105 Sustainability Assessment: Life Cycle Analysis 3
  Optional subjects 3
Second semester
19625401 External Practicals 9
  Optional subjects 12

OPTIONAL SUBJECTS:

In this section you will find the list of all the optional subjects on the curriculum. Before you select the subjects you wish to registrer for, please make sure that they have been activated.

 CODE  SUBJECT

 CREDITS

SUBJECTS OFFERED 2020-21
19625210 Sparkling Wine Technologies 6 No
19625211 Sensory Analysis Of Sparkling Wines from Round the World 3 No
19625212 Physical Chemistry of Effervescence 3 No
19625213 Characteristics of Varieties Destined for Sparkling Wine Production Agricultural and Oenological Apptitudes 3 No
19625214 Current Challenges in Wine Production Applied to Improving Grape Quality 3 No
19625215 Managing Inocula for Second Fermentation 3 No

ESTRUCTURE SPECIALTY 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
  Optional subjects 6
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
19625105 Sustainability Assessment: Life Cycle Analysis 3
  Optional subjects 3
Second semester
19625401 External Practicals 9
  Optional subjects 12

OPTIONAL SUBJECTS: 

In this section you will find the list of all the optional subjects on the curriculum. Before you select the subjects you wish to registrer for, please make sure that they have been activated.

 CODE  SUBJECT

 CREDITS

SUBJECTS OFFERED 2020-21
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
19625221 Financial Management and Marketing No
  • 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

Calendar for the termination of the pre-existing plan

YEAR 2013-14 YEAR 2014-15 YEAR 2015-16 YEAR 2016-17
1st Year Tutorials 1st Year Exam 1st Year Terminated ---

Observations

  • Once the subjects for each year have passed through the tutorial and exam phases, the student can request authorization during the following academic year to be allowed an extraordinary assessment session within that same academic year.
    If the student does not pass the subjects during these sessions, he or she will not be able to finish the degree through this curriculum.
  • For subjects shared with the Master's degree, the School can offer alternative teaching during the academic years in which the tutorials or exam are held.
  • For subjects with tutorials or alternative teaching, the student must pay the whole fee for the credit. For law subjects that are only subject to an exam, the student must pay 15% of the fee for the credit.
  • Students who cannot finish their studies through this curriculum can request to be changed to the new curriculum.
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
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 19625208 Innovation in Pre-And Post Fermentation Treatments 3
19605215 Lactic Bacteria and Malolactic Fermentation 3 19625205 New Challenges in Malolactic Fermentation 3