Report work on the laboratorial activities carried out during all the semester. Fining treatments on the wines under students responsibility, in the winery (micro-vinification scale)

19 Dezembro 2018, 14:00 • Sofia Cristina Gomes Catarino

Report work on the laboratorial activities carried out during all the semester.

Fining treatments on the wines under students responsibility, in the winery (micro-vinification scale)

Report work on the laboratorial activities carried out during all the semester.  Fining treatments on the wines under students responsibility, in the winery (micro-vinification scale)

17 Dezembro 2018, 14:30 • Sofia Cristina Gomes Catarino

Report work on the laboratorial activities carried out during all the semester.

Fining treatments on the wines under students responsibility, in the winery (micro-vinification scale)

Study visit

17 Dezembro 2018, 09:00 • Jorge Manuel Rodrigues Ricardo da Silva

Study visit to the wine company José Maria da Fonseca Vinhos, whose winery is equipped with the most advanced technologies for stabilization and wine aging.

Evaluation of the effect of the different fining agents on wines’s quality. Physico-chemical characterization and evolution of the treated wines: colour, total anthocyanins, total phenols index, wine turbidity. Selection of the best technical solution

12 Dezembro 2018, 14:00 • Sofia Cristina Gomes Catarino

Physicochemical characterization and evolution control of the wines treated with the different fining agents: colour, total anthocyanins, 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)

Evaluation of the effect of the different fining agents on wines’s quality. Physico-chemical characterization and evolution of the treated wines: colour, total anthocyanins, total phenols index, wine turbidity. Selection of the best technical solution

10 Dezembro 2018, 14:30 • Sofia Cristina Gomes Catarino

Physicochemical characterization and evolution control of the wines treated with the different fining agents: colour, total anthocyanins, 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)