Colloidal instabilities in wine

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

Main colloidal instabilities in wine: protein turbidity; stability of colouring matter; metallic hazes (iron and copper cases).

Stability tests/stabilization treatments. Arabic gum.

Physical-chemical characterization and evolution control of the wines under students' responsibility: colour; total anthocyanins; total phenols index; wine turbidity; fining tests

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

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

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

Physical-chemical characterization and evolution control of the wines under students' responsibility: colour; total anthocyanins; total phenols index; wine turbidity; fining tests

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

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

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

Clarification of wines - Fining operation

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

Colloidal phenomena. Clarification of wines - Fining operation: mechanisms involved; fining agents

Physical-chemical characterization and evolution control of the wines under students' responsibility: Tannic power; stability tests (tartaric stability; protein stability)

28 Novembro 2018, 14:00 • Sofia Cristina Gomes Catarino

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

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