Sumários
Evolution and physical-chemical modifications of wines
18 Outubro 2023, 09:00 • Sofia Cristina Gomes Catarino
Evolution and physicochemical modifications of wines: main mechanisms involved, and affecting factors. Evolution of phenolic compounds overtime: Influence of pH, oxygen, sulphur dioxide and temperature.
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
16 Outubro 2023, 14:00 • 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.
Introduction to Stabilization and Wine Aging Laboratorial Classes
11 Outubro 2023, 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
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
11 Outubro 2023, 09:00 • Sofia Cristina Gomes Catarino
Introduction to the curricular unit (program, learning outcomes, bibliography, assessment methodology, laboratorial classes).
Overview on Portuguese wines.
Visit
to ISA’s Winery.
Wine quality and quality control.
Introduction to Stabilization and Wine Aging Laboratorial Classes
9 Outubro 2023, 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
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.