First semester - Year 1 - Universitat Rovira i Virgili (Tarragona, Spain)

Adaptation to tourism (3 ECTS)

• Definitions
• Magnitude and typologies
• Stakeholders
• Value Chain
• Sustainability

Adaptation to Economics and Marketing (3 ECTS)

• The economy: concepts, dimensions and indicators
• Sectors, tourism and impacts
• Tourism indicators and some tourism dimensions
• Marketing: definitions, evolution of market approaches and basis of a marketing plan

Adaptation to geography (3 ECTS)

• Introduction to the Geographical Study of Viticulture, Wine Production and Wine Tourism
• Climate, Grapes and Wine
• The Spatial Impacts of climate change on viticulture around the world
• Sustainable development in wine-growing rural regions: wine tourism as a diversification strategy.
• Practical seminars on Cartography

Adaptation to oenology (3 ECTS)

• Grape maturity and maturity controls
• Botrytis cinerea: influence on wine composition and quality. Grey rot
• Wine Fermentations: alcoholic and malolactic fermentations and wine microbiology
• Sulfites in winemaking
• White, red and rosé winemaking
• Introduction to wine tasting

Adaptation to practical winemaking (3 ECTS)

• Practical sessions: 25 hours harvest & winemaking in the winery of the Faculty Oenology at URV.
• Common operations in all vinifications.
• White, rose and red wine fermentation.
• Stabilization and bottling.

Compulsory courses (24 ECTS)

CONTENTS

Wine tourism sustainable planning and development (6 ECTS)

• Trends in sustainable wine tourism development.
• The tourism development of wine regions: key factors, conditions and sustainability issues
• Wine tourism sustainable development models: experiences in public/private partnerships
• Managing experience and quality in wine tourism

Wine tourism marketing (6 ECTS)

• Tourism marketing: tourism products, marketing segmentation and tourism, channels of distribution, tourist communication
• Wine Marketing: Preparation of commercial strategic plan, wine market, advertisement and promotion, sales and winery management, export management.
• Marketing of Wine Tourism: the winery as tourist attraction, marketing plan for tourist-oriented wineries, wine tourist, segmentation, product

Wine heritage I: history and territories (3 ECTS)

• Historical roots of wine production: past and future
• The landscapes of wine: geography of vineyards around the world and geographical indications.
• Introduction to Ancient, Old and New wine worlds
• Global and Spanish wine appellations overview Wine and health

Wine tourism heritage experience design and interpretation tools (3 ECTS)

• Experience design and Immersion
• Enchantment and Storytelling
• Community and co-creation
• Interpretation tools: guiding, exhibitions, interpretive panels, VR, AR, XR, gaming

Sparkling wine production (6 ECTS)

• History of sparkling wines. Legalities. Different types of sparkling
• Viticulture for sparkling wines
• Carbon dioxide features and microbiology of the process
• Bottle fermented methods: traditional method, transfer and single fermentation
• Tank fermented methods: prosecco, Lambrusco, Asti spumante
• Historical regions: AOC Champagne, AOC Cava, AOC Prosecco.
• Sparkling wine tasting sessions