Physical-chemical characterization and evolution control of the wines under students' responsibility: alcoholic strength by volume, density and specific gravity, total dry extract, total acidity

21 Outubro 2019, 14:30 • Sofia Cristina Gomes Catarino

Physical-chemical characterization and evolution control of the wines under students' responsibility: alcoholic strength by volume, density and specific gravity, total dry extract, total acidity.

Analytical methods' description. Enological interest of each analytical determination.

Application of these analytical methods on the wines. Discussion of the results.

Evolution and physical-chemical modifications of wines: main mechanisms involved and affecting factors

21 Outubro 2019, 09:00 • Sofia Cristina Gomes Catarino

Evolution and physical-chemical modifications of wines: main mechanisms involved and affecting factors.

Evolution of phenolic compounds overtime: Influence of pH, oxygen, sulphur dioxide and temperature. 

Colloidal phenomena.

Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation

16 Outubro 2019, 14:00 • Sofia Cristina Gomes Catarino

Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation.

Analytical methods' description. Enological interest of each analytical determination.

Application of these analytical methods on the wines. Discussion of the results.

Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation

14 Outubro 2019, 14:30 • Sofia Cristina Gomes Catarino

Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation.

Analytical methods' description. Enological interest of each analytical determination.

Application of these analytical methods on the wines. Discussion of the results.

Introduction to Stabilization and Wine Aging curricular unit

14 Outubro 2019, 09:00 • Sofia Cristina Gomes Catarino

Introduction to the curricular unit: program, learning outcomes, bibliography, assessment methodology, laboratorial classes.

Overview on Portuguese wines.

Wine quality and quality control.

Visit to ISA’s Winery.