343 research outputs found

    El enfoque por competencias en el contexto universitario español: la visión del profesorado

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    La adopción del enfoque basado en competencias comporta un cambio importante desde el punto de vista pedagógico y didáctico que afecta directamente a la formación universitaria y a la práctica docente. Sin embargo, los esfuerzos institucionales desplegados para favorecer los cambios estructurales han sido superiores a la atención deparada al cambio cultural y pedagógico que afecta al profesorado. Por esta razón, y con el propósito de ampliar los espacios de reflexión y valorar los progresos alcanzados en estos últimos años, hemos profundizado en las percepciones que tienen los docentes de distintas universidades españolas sobre el enfoque por competencias. El estudio, de corte cualitativo, se ha basado en grupos de discusión como técnica de recogida de datos. En él han participado 43 profesores de seis universidades españolas públicas. La información resultante de las grabaciones ha sido transcrita y categorizada siguiendo un proceso deductivo-inductivo. La información proporcionada ha sido estructurada en torno a 36 subcategorías, agrupadas en 5 categorías. El análisis de resultados permite concluir que el profesorado universitario tiene dificultades para incorporar las competencias transversales al currículum académico, tiende a mostrarse pesimista respecto al impacto del enfoque por competencias en la mejora de la práctica educativa y considera que la incorporación exitosa de este enfoque pasa por profundizar en la actual reforma educativa, adoptar perspectivas más holísticas y atender a los aspectos culturales del cambio.The adoption of the competency-based approach means an important change from the pedagogic and didactic point of view that directly affects university education and teaching practice. However, there is a certain tendency to admit that the institutional efforts made to stimulate structural changes have been superior to the attention given to the pedagogical and cultural change that affect teachers. For this reason and with the aim to expand the areas of critical thinking and value the improvement achieved in recent years, and to make visible the complications detected, our purpose is to delve into the perceptions that teachers of different Spanish universities have about the competency-based approach. The qualitative study was based on discussion groups as a data collection technique. Forty-three professors from six public Spanish universities had participated in the study. The recorded information given has been transcribed and categorized following a deductive- inductive process. The information has been structured around thirty-six subcategories and grouped in five categories. The analysis of the results concluded that the university professors have difficulties with incorporating the transversal competencies into the academic curriculum. They tend to be pessimistic regarding the impact of the competency-based approach in improving educational practice and consider that the successful incorporation of this approach requires deepening the current educational reform, adopting more holistic perspectives and addressing the cultural aspects of change

    Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines.

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    In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby

    Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

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    Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the same biological aging firstly, followed by oxidative aging, which gives them special features. Organic acids, esters, higher alcohols, phenolic compounds and total dry extract of Sherries evolve during aging due to evaporation processes, physical-chemical reactions, wood contributions and microbiological activity. During aging, Sherry wines improve their organoleptic profile, as could be proved in the tasting sessions. Hierarchical Cluster Analysis and Factor Analysis with factor extraction using Principal Components of Sherry wines studied were carried out and natural groupings of the wines according to the type of aging and their age were observed. A strong correlation between the parameters analyzed and the aging of each wine has been seen in the Multiple Linear Regression studies, establishing two different models, one for each type of Sherry wine, that, with only four of all the variables studied estimated the wine age with more than 99% of confidence. This constitutes a useful tool to control the age of these Sherry wines in the winery.This research has been supported by the University of Cadiz and Bodegas Fundador, S.L.U. (ref.: OT2019/108, OT2020/128, OT2021/076). The authors wish to thank the University of Cadiz and Bodegas Fundador, S.L.U. for the industrial pre-doctoral contract TDI-8-18, granted to the author Maria Guerrero Chanivet

    Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use

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    Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks (R). Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels

    Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System

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    Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing, even though the peculiar Palo Cortado Sherry wine is also aged biologically under a veil of flor yeasts in the first stage. Total dry extract, organic acids, aldehydes, esters, higher alcohols and phenolic compounds in these sherry wines evolve during their ageing as a consequence of evaporation and/or perspiration processes, chemical reactions, extraction of compounds from oakwood and microbiological activity. Sherry wines develop their characteristic organoleptic profile during their ageing, as could be proven through their tasting sessions. According to the sherry type, some natural groupings of the wines could be observed after their principal component analysis. Furthermore, by multiple linear regression methods, an important correlation between the parameters that were analyzed and the ageing of each specific wine has been confirmed, which allowed us to establish two different models, each corresponding to the sherry type in question. Only five of the variables that were investigated were required to successfully estimate each wine’s age at over 99% confidence. This represents a rather convenient tool for wineries to monitor the ageing of these sherry wines.29 página

    A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

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    Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensory point of view or that have followed standardized methods applicable to this discipline. This study intends to determine the effect that certain production variables have on the sensory characteristics of brandy. These variables are the following: The use of sulphur dioxide during the fermentation of the base wine, the subsequent distillation system, the alcohol content during aging, the botanical origin of the aging casks, and their toasting degree. For this purpose, the guidelines provided by the ISO standards for sensory analysis have been followed, and chromatic parameters have also been determined. Heavy extractions from Quercus petraea casks resulted in brandies with widely varying colors, although these were hard to distinguish using the olfactory and gustatory properties associated with the factors under study. Conversely, those brandies aged in Quercus alba casks presented very consistent greenish shades that are not traditionally associated with aged brandy. This lower extraction could explain why the aromatic traits that are found in the fresh spirit are better preserved when this type of oak is used. The spirit obtained through the distillation of SO2-free wines aged in Quercus robur presented average sensory characteristics: Good color, smooth in the mouth, and medium-intensity oak notes. The distillates that were aged at 55% ABV were later perceived as more aromatically intense with a greater oak note on the palate. On the other hand, the brandies obtained from wines without SO2 added were perceived as less alcoholic, sweeter, and more balanced, with a softer oak note.26 página

    Mujer e investigación en el CSIC de Aragón

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    2011: Año de la mujer investigadora.Peer Reviewe

    Mujer e investigación

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    2 pdfs. de los paneles correspondientes a la Exposición "Mujer e investigación", organizada en 2011 por la Delegación del CSIC en Aragón

    Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®

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    Brandy de Jerez is produced by ageing wine distillates in casks that have previously contained Sherry wine. A Criaderas and Solera system is used according to the corresponding Technical File. However, the alcohol content of the distillate that is subjected to ageing is not specified, even if this is a factor that affects both brandy quality and production costs. This paper studies the influence that alcohol content has on the physicochemical and sensory characteristics of aged Brandy de Jerez. Six Criaderas and Solera systems have been characterised with alcoholic strengths between 65% and 80% ABV. The brandies with 65% ABV showed a higher concentration of the polyphenolic compounds extracted from the wood and from the wine used to season the casks, and also a higher colour intensity. In addition, these brandies were preferred by the tasters and were granted better scores for the descriptors that characterize Brandy de Jerez

    Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

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    Oloroso Sherry Wine is a fortified Sherry wine obtained by oxidation and ageing in American oak barrels of 500 L–600 L. In this work, the study of the suitability of other types of woods for the ageing of these wines was carried out. To compare the characteristics of the alternative woods, an oloroso wine was aged in four groups of 16 L barrels made of French oak, Spanish oak, chestnut, as well as American oak as control, with intense and medium toasting. Phenolic and furanic compounds, organic acids, volatile compounds, color characteristics, total polyphenol index and sensory analysis of wines aged for two months were analyzed. The results confirmed that the aged samples could be differentiated on the basis of their chemical composition, and that the use of alternative woods to age oloroso Sherry wines, and the level of wood toasting, had the potential to provide products with specific differences to the traditional aged in American oak. Furthermore, the organoleptic characteristics of these alternative wines were valued above a standard Sherry wine
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