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 2021, 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).

Main colloidal instabilities in wine. Cork and cork stoppers

24 Novembro 2021, 09:00 • Sofia Cristina Gomes Catarino

Main colloidal instabilities in wine:

Protein turbidity; Stability of colouring matter; “Pinking”; Metallic hazes

Stability tests / stabilization treatments. Arabic gum

Cork and cork stoppers (Invited communication by PhD Paulo Lopes, Corticeira Amorim)

Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity, fining tests.

22 Novembro 2021, 14:00 • Sofia Cristina Gomes Catarino

Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics, total anthocyanins; degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index; wine turbidity, fining tests.

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

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

Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity, fining tests.

17 Novembro 2021, 14:30 • Sofia Cristina Gomes Catarino

Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics, total anthocyanins; degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index; wine turbidity, fining tests.

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

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

Tartaric Stability

17 Novembro 2021, 09:00 • Sofia Cristina Gomes Catarino

Tartaric stability:

Tartrate crystallization and precipitation;

Stability tests;

Stabilization treatments.