Sumários
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
Evolution and physicohemical modifications of wines: main mechanisms involved, and affecting factors. Evolution of phenolic compounds overtime: Influence of pH, oxygen, sulphur dioxide and temperature.
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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.