Wine Ageing

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

Wine ageing:

Wooden and vat/bottle ageing.

Phenolic reactions in red wine involving oxygen during ageing (colouring matter and tannins).

Micro-oxygenation, oak alternatives and added tannins.

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

27 Outubro 2021, 14:30 • 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.

Evolution and physicohemical modifications of wines

27 Outubro 2021, 09:00 • 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

25 Outubro 2021, 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. Physical-chemical characterization and evolution control of the wines under students' responsibility: volatile acidity; sulphur dioxide; pH; malolactic fermentation

20 Outubro 2021, 14:30 • Sofia Cristina Gomes Catarino

Introduction to Stabilization and Wine Aging laboratorial classes.

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.