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.