Comunidades de práctica : posibilidades y dificultades en el Espacio Europeo de Educación Superior

Contribució inclosa al CD-ROM que acompanya al llibre 'Nuevas estrategias formativas para las organizaciones'. Dins l'Índex del CD-ROM, correspon a l'Apartat F: 'Evaluación y Formación', Capítol XI: 'Fomación Superior y Profesional', Núm 4.Nuestro interés en este trabajo es acercarnos a la aplicabilidad de esta metodología de trabajo grupal dentro del Espacio Europeo de Educación Superior y más concretamente, describir una experiencia, que podríamos considerar "piloto", en la que se utiliza este método de trabajo en la formación del alumnado de último curso de la Licenciatura en Psicopedagogía, lo que nos permitirá ver sus posibilidades e identificar las dificultades y/o los requerimientos que exige

Gestion del conocimiento y orientacion al marketing interno en el desarrollo de ventajas competitivas en el sector hotelero

Internal marketing orientation (IMO) can be used as a tool for managing employees’ knowledge that allows companies to develop a competitive advantage to the extent that generates information, communicates it internally and facilitates to articulate a response to their needs. IMO through proper management of human capital facilitates more effective competition and a more agile response to market demands. This study analyzes the three dimensions that make up IMO and involve knowledge management with regard to gathering intelligence concerning employees’ needs, the transmission of these needs and the subsequent response. Then, an empirical research has been carried out to analyze the IMO in Spanish hotels and it had led to the classification of three clearly defined groups. Moreover, the results indicate IMO as a source of competitive advantage as higher levels of job satisfaction and organizational commitment are found in the groups with higher IMO

Maduració de carinyena i garnatxa negra a la terra alta. Composició fenòlica del raïm i del vi

Durante tres años climatológicamente diferentes (2006, 2007 y 2008), se evaluó el impacto de la añada, el vigor de la vid y la heterogeneidad del racimo sobre la composición de la uva y el vino en terruños precoces y tardíos de Cariñena y Garnacha situados en la región mediterránea cálida de la Terra Alta. Para determinar si la maduración del racimo era homogénea, sus partes distales fueron analizadas por separado. Mediante cromatografía, se identificaron los antocianos de la baya y las proantocianidinas de las semillas. El terruño tardío presentó mayor rendimiento y menor concentración de azúcares y antocianos que el precoz. En año cálido (2007), se acumularon más antocianos que en año templado (2008), pero la respuesta de cada variedad fue distinta según el vigor. Los antocianos acilados tendían a concentrarse en las bayas inferiores. En año templado, las semillas presentaron niveles altos de monómeros flavan-3-ol y baja polimerización de procianidinas, mientras que en año cálido los niveles de procianidinas también dependían del vigor.For three climatically different years (2006, 2007 and 2008), the impact of vintage, vine vigor and bunch heterogeneity was evaluated on grape and wine composition in early and late terroirs of Carignan and Grenache, which were located in the warm Mediterranean region of Terra Alta. To determine the homogeneity of the bunch ripening, top and bottom half of the bunch were analyzed separately. Berry anthocyanins and seed proanthocyanidins were identified by chromatography. The late terroir provided higher yield and lower concentration of sugars and anthocyanins than the early terroir. In warm year (2007), anthocyanins were more concentrated than in temperate year (2008), but the response of each variety differed according to the vigor. Acylated anthocyanins tended to concentrate in the bottom berries. In temperate year, seeds had high levels of monomeric flavan-3-ol and low polymerization of procyanidins, whereas in warm year the procyanidin levels also depended on the vigor

How terroir affects bunch uniformity, ripening and berry composition in <em>Vitis vinifera</em> cvs. Carignan and Grenache

Aims: Vineyards from early and late terroir were evaluated during ripening to determine optimal grape composition, with special emphasis on bunch uniformity. Methods and results: Four treatments were studied over three years : Carignan and Grenache in two terroir, early and late. Samples were divided into two parts (top and bottom half of the bunch) in order to determine berry weight, sugar content, titratable acidity, total and extractable anthocyanins, total phenols, and seed maturity. The results showed bunch uniformity in Carignan. The kinetics of berry maturity generally showed a straight line pattern in Grenache while in Carignan it varied. For both cultivars, berry weight and yield were higher in the late parcel, whereas anthocyanins were more concentrated in the early terroir. Conclusion: Pulp maturity is less influenced by the terroir effect than phenolic maturity. Vintage or terroir affect Carignan more consistently than Grenache. Carignan does not achieve complete phenolic ripeness in the late mesoclimate. In warm years, Grenache grapes should be gathered as soon as the pulp reaches the optimal sugar level because the accumulation of anthocyanins does not improve when the harvest is delayed beyond that point. Significance and impact of the study: The evaluation of phenolic maturity in relation to terroir and bunch uniformity contributes to defining ideal harvest time and optimizing winery management

Anthocyanin composition in Carignan and Grenache grapes and wines as affected by plant vigor and bunch uniformity

Aims: To determine the anthocyanin composition in Carignan and Grenache grapes and wines as affected by vintage, plant vigor and bunch uniformity. Methods and results: Anthocyanin composition of Carignan and Grenache grapes and wines were analysed by chromatographic techniques considering the influence of two different vigor levels over two vintages. The heterogeneity in the distal parts of the bunch was also taken into account. Warm vintage was better for the accumulation of anthocyanins. However, each variety responsed differently according to vine vigor. Grenache anthocyanin synthesis decreased in low vigor (weak) vines, whereas Carignan anthocyanin content depended on vigor, berry size, rootstock and vintage. In both varieties, but more significantly in Carignan, there was a tendency to accumulate acylated anthocyanins in bottom berries. Conclusion: Carignan anthocyanin concentration was increased in low vigor plants, where clusters received greater sun exposure, unlike Grenache, where better canopy management in the fruit zone is necessary. Avoiding the poor growing conditions for Grenache in the region and improving the canopy/fruit ratio deserves careful consideration in order to reach optimal anthocyanin content. Significance and impact of the study: Knowledge of anthocyanin accumulation according to both plant vigor and bunch ripeness is of major importance to determine the optimal harvest date for each cultivar and thus improve the quality of wine

Vine vigor and cluster uniformity on Vitis vinifera L. seed procyanidin composition in a warm Mediterranean climate

Seed procyanidin composition of Vitis vinifera L. var. �Carignan� and �Grenache�was analyzed to assess the impact of vintage climatology, plant vigor and bunch variability on the quality of grapes. This study was carried out over 2007 and 2008 vintages in Terra Alta denomination of origin (DO). This region is located in northeastern Spain and characterized by a Mediterranean climate with a continental tendency. Procyanidin composition of seeds from four vineyards was analyzed by rapid resolution liquid chromatography (RRLC-DAD-TOF/MS). Vintage, vigor and ripeness uniformity had an influence on the procyanidin concentration in seeds. Flavan-3-ol polymerization increased during the warm year, together with a notable dependence on the variety and vine vigor. In warmer years and low vigor, �Grenache� seed composition is likely to be more vulnerable than �Carignan�. High levels of flavan-3-ol monomers and low polymerization characterized the seeds of the temperate yea