Membrane techniques for the management of wine composition

4 Dezembro 2020, 14:30 • Sofia Cristina Gomes Catarino

Membrane techniques for the management of wine composition (Invited Seminary by Prof. Norberta de Pinho).

Analytical Report work

2 Dezembro 2020, 14:30 • Sofia Cristina Gomes Catarino

Report work on the laboratorial activities carried out during the previous classes

Clarification of wines: Filtration operation

27 Novembro 2020, 14:30 • Sofia Cristina Gomes Catarino

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. 

Face-to-face class cancelled (COVID). Chemical and sensorial evaluation of the effect of the different fining agents on wines’s quality. Physical-chemical characterization and evolution of the treated wines: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity. Sensorial analysis. Selection of the best technical solution

25 Novembro 2020, 14:30 • Sofia Cristina Gomes Catarino

Chemical and sensorial characterization and evolution control of the wines treated with the different fining agents: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, 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)

Face-to-face class cancelled (COVID). Chemical and sensorial evaluation of the effect of the different fining agents on wines’s quality. Physical-chemical characterization and evolution of the treated wines: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity. Sensorial analysis. Selection of the best technical solution

24 Novembro 2020, 14:30 • Sofia Cristina Gomes Catarino

Chemical and sensorial characterization and evolution control of the wines treated with the different fining agents: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, 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).