Sumários
Application of stability tests on the wines under students' responsibility
10 novembro 2026, 09:00 • Sofia Cristina Gomes Catarino
Application of stability tests on the wines under students' responsibility: Potassium bitartrate stability, protein stability, pinking and browning potential. Discussion of the results.
Physical-chemical characterization and evolution control of the wines under students' responsibility: Dissolved oxygen, Tanning power, Sulphates, Copper
4 novembro 2026, 14:00 • Sofia Cristina Gomes Catarino
Physical-chemical characterization and evolution control of the wines
under students' responsibility: Dissolved oxygen, Tanning power, Sulphates,
Copper
Analytical methods' description. Enological interest of each analytical
determination.
Application of these analytical methods on the wines. Discussion of the
results.
Tartaric stabilization
4 novembro 2026, 10:30 • Sofia Cristina Gomes Catarino
Tartrate stability. Potassium bitartrate and calcium tartrate crystallization and precipitation. Stability tests. Stabilization treatments (cold stabilization, electrodyalisis, ion exchange resins, additives).
Physical-chemical characterization and evolution control of the wines under students' responsibility: Dissolved oxygen, Tanning power, Sulphates, Copper
3 novembro 2026, 09:00 • Sofia Cristina Gomes Catarino
Physical-chemical characterization and evolution control of the wines
under students' responsibility: Dissolved oxygen, Tanning power, Sulphates, Copper
Analytical methods' description. Enological interest of each analytical
determination.
Application of these analytical methods on the wines. Discussion of the
results.
Physical-chemical characterization and evolution control of the wines under students' responsibility: alcoholic strength by volume, density and specific gravity, glucose + fructose, total acidity
28 outubro 2026, 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, glucose
+ fructose, total acidity.
Analytical
methods' description. Enological interest of each analytical determination.
Application
of these analytical methods on the wines. Discussion of the results.