This explains why alcoholic fermentation under oenological conditions is a specific and complex research subject. The yeast strains used belong mainly to the S. cerevisiae species, but their number and diversity are constantly increasing, and increasingly more attention is being paid today to non-...
Knowledge of a subject is not a competence in itself but part of a competence. Competencies are generally assumed to comprise behavioural components rather than syllabus components and should be linked to scope of practice. It is the latter which is the important angle, as this is the actual ...