Obtained the verification of the curriculum by the Council of Universities, prior to the approval of the National Agency for the Evaluation of Quality and Accreditation, as well as the authorization of the Autonomous Community of La Rioja, the official character of the title was established by agreement of the Council of Ministers of 1 October 2010 (published in the "Official State Gazette" of 11 November).

As of December 3, 2014, the National Agency for Quality Assessment and Accreditation reported favorably on the modification of the Graduate or Undergraduate study plan in Enology.

Consequently, this Rectorate, in accordance with the provisions of Article 35 of the Organic Law 6/2001, of Universities, in the wording given by the Organic Law 4/2007, resolves:

Publish the modified curriculum leading to the obtaining of the official degree of Graduate or Graduate in Enology by the University of La Rioja, which will be structured as stated in the Annex to this Resolution.

This modification of the curriculum will take effect from the 2014/2015 course.

Logroño, April 20, 2015. -Rector, José Arnaez Vadillo.

ANNEX

Plan of studies leading to the obtaining of the degree of Graduate or Graduate in Enology by the University of La Rioja

Knowledge Branch: Science

1. Distribution of the curriculum in ECTS credits by type of subject.

Type of matter

ECTS
training	60
	138
Optives	24
Practices (PE)	12
-of-Grade Work (TFG)	6
Total	240

2. Structure and time planning of the curriculum for modules and subjects.

First Course

	Subjects	Subjects	Type *	ECTS
training.	Physics.	Physics.	FB
	.	Chemistry.	FB
	.	Biology.	FB	6
	.		FB	FB	6
	Biochemistry.		FB	6
Geology.	Geology, Soil, and Climate.	FB	6
Mathematics.	Mathematics I.	FB	6
	Mathematics II.	FB	6

Second Course

training.

	Materials	Type *
Technology bases of plant production.	OB	9
	6
Enology	OB		OB	12
Enological chemistry.	OB	15
Biochemistry and oenological microbiology.	OB	12
Viticulture.	OB

Third Course

plant.

	Materials	Type *	ECTS
Specific training.	Enology.	OB	13.5
		OB
	OB	6
	chemistry and microbiology.	OB
wine.	OB	6

Fourth Course

	Materials	Type *
Specific Training.	Wine Culture.	OB	4.5
		OB	3
Technology and Engineering oenological.	OB	10.5
Optives.	Optives.	OP	24
Practices.	PE		PE	12
-of-grade work.	End-of-grade work.	TFG	6

^* Basic Training: FB; Required: OB; Optional: OP; External Practices: PE; End-of-Grade Work: TFG.

3. Optativity offered.

Itinerary: Intensification in viticulture.

	Subjects	ECTS
Intensification in viticulture.	Wine Company.	9
	Intensification in oenology.	15
	Biotechnology.	6
intensification in Viticulture.	9

Itinerary: Intensification in enological engineering.

	Subjects	ECTS
Intensification in Enological Engineering.	Graphic expression and topography.	12
	Design and projects of agri-food industries.
	and Build.	6
		Teams, machines and technology processes.	13.5

Itinerary: Intensification in enological chemistry.

	Subjects	ECTS
Intensification in Enological Chemistry.	Analytical Chemistry.	24
6 Structure_table_izq"> Structural Determination.	6

With regard to the configuration of the optativity, three routes are established that lead to profiles in:

a) Intensification in viticulture.

b) Intensification in oenological engineering.

c) Intensification in enological chemistry.

To obtain the profile the student must exceed 24 credits corresponding to the itinerary. However, the student may obtain the optional credits required in the curriculum by choosing freely between the optional subjects offered, that is, without linking to a particular itinerary.