Sumários
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.