Sumários

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

9 Dezembro 2024, 14:00 • 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).

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

4 Dezembro 2024, 14:00 • 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).

Clarification of wines: Filtration operation

4 Dezembro 2024, 10:30 • Sofia Cristina Gomes Catarino

Filtration: frontal (dead-end) and tangential (cross-flow) filtration; mechanisms of filtration; filtration tests; products used in filtration, types of filters. Filtration through diatomaceous earths, cellulose-based filter sheets, and membranes.

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.

2 Dezembro 2024, 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.

Visita de Estudo a diferentes regiões vitivinícolas Portuguesas (25-27 Novembro)

27 Novembro 2024, 14:00 • Sofia Cristina Gomes Catarino

Visita de Estudo a diferentes regiões vitivinícolas Portuguesas (25-27 Novembro).