Membrane techniques for the management of wine composition.

9 Dezembro 2019, 09:00 • Sofia Cristina Gomes Catarino

Membrane techniques for the management of wine composition.

(Aula por convite, Profª Norberta de Pinho, IST-ULisboa)

Chemical and sensorial evaluation of the effect of the different fining agents on wines’s quality. Physical-chemical characterization and evolution of the treated wines: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity. Sensorial analysis. Selection of the best technical solution

4 Dezembro 2019, 14:00 • Sofia Cristina Gomes Catarino

Chemical and sensorial characterization and evolution control of the wines treated with the different fining agents: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity. 

Sensorial analysis.

Discussion of the results and decision on the best technical solution to apply to each wine (fining operation, fining agent)

Chemical and sensorial evaluation of the effect of the different fining agents on wines’s quality. Physical-chemical characterization and evolution of the treated wines: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity. Sensorial analysis. Selection of the best technical solution

2 Dezembro 2019, 14:30 • Sofia Cristina Gomes Catarino

Chemical and sensorial characterization and evolution control of the wines treated with the different fining agents: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity. 

Sensorial analysis.

Discussion of the results and decision on the best technical solution to apply to each wine (fining operation, fining agent)

Cork and corks for wine industry

2 Dezembro 2019, 09:00 • Sofia Cristina Gomes Catarino

Cork and corks for wine industry

Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity, fining tests

27 Novembro 2019, 14:00 • Sofia Cristina Gomes Catarino

Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics; total anthocyanins; degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index; wine turbidity, fining tests

Analytical methods' description. Enological interest of each analytical determination/stability test.

Application of these analytical methods on the wines and discussion of the results.