University Master's Degree in Fermented Beverages - 9th edition
University Master's Degree in Fermented Beverages
Programme
- Specialty Advances in Oenological Research: 60 credits
- Specialty Science and Technology of Sparkling Wine: 60 credits (inactive specialty)
- Specialty Science and Technology of Beer: 60 credits
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 | 3 | 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 |
