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

25 Novembro 2019, 14:30 • 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.

Clarification of wines: fining and filtration operations.

25 Novembro 2019, 09:00 • Sofia Cristina Gomes Catarino

Clarification of wines: fining and filtration operations.

Fining operation: mechanisms involved, fining agents (protein and mineral). .

Filtration: frontal and tangential filtration; mechanisms of filtration; filtration tests; products used in filtration, types of filters. Filtration through diatomaceous earths, cellulose-based filter sheets, and membranes. 

Application of stability tests on the wines under students' responsibility

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

Application of stability tests on the wines under students' responsibility: tartrate stability, protein stability and browning potential. 

Discussion of the results.

Application of stability tests on the wines under students' responsibility

18 Novembro 2019, 14:30 • Sofia Cristina Gomes Catarino

Application of stability tests on the wines under students' responsibility: tartrate stability, protein stability and browning potential. 

Discussion of the results.

Main colloidal instabilities in wine

18 Novembro 2019, 09:00 • Sofia Cristina Gomes Catarino

Main colloidal instabilities in wine: protein turbidity, colouring matter instability; metallic hazes (copper and iron casses). 

Stability tests. 

Stabilization treatments. 

Wine treatment with bentonite. 

Arabic gum.