UF0933 Fermentative Processes Course

Within the world of food industries, it is necessary to know the different fields of wine and liquor production, within the professional area of beverage. Thus, this course is intended to provide the necessary knowledge for fermentative processes and, to carry out the operations of elaboration, parenting and packaging of wines, brandy, liquors and other derived products, under the conditions established in the procedure and quality manuals, as well as handling the corresponding machinery and equipment and carrying out its first level maintenance.

- Describe the procedures for making wines and other fermented products relating the necessary operations, entry and exit products and the media used. - Apply treatments to the harvest and other raw materials to obtain musts, achieving the required quality. - Specify and apply the techniques of fermentation of products to obtain wines and cider. - Characterize wines, cider and alcoholic beverages from fermentation. - Analyze and systematize sampling techniques, for the verification of the quality of raw materials and products in the wine, cider and other fermented drinks industry. - Apply the methods of chemical and microbiological analysis during fermentation, for the immediate determination of the basic quality parameters of products in the beverage industry. - Apply the protocols and techniques of sensory analysis of the tasting of wines, cider and other drinks during its fermentative process, and make the description of the sensations obtained. - Characterize basic environmental control operations and recovery, purification and removal of waste.

It develops its activity in the industry of the elaboration and packaging of wine, cider, brandy and liquors, within large, medium and small businesses. It is integrated into work teams with other people of the same or lower level of qualification, organically depending on an intermediate command. In certain cases of small businesses, operators can have under their responsibility and depend directly on the production manager.

This training is adjusted to the training itinerary of the Formative Unit UF0933 fermentative processes, certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that are published Autonomous, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at professionals in the world of food industries, specifically in the elaboration of wines and liquors, within the professional area of beverage, and to all those people interested in acquiring knowledge related to fermentative processes.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.