Discussion of the results and decision on wine treatments. Wine treatment at the winery.

Wine fining: influence factors. Overfining. Fining agents. Wood characteristics and wine aging in wood.

Physical-chemical characterization /technological trials of/on the wine(s) attributed to the responsibility of each students group. Evaluation of the fining treatments effectiveness (total nitrogen, colour related parameters, total anthocyanins, total phenols index, wine turbidity)

Protein turbidity stabilization treatments. Bentonite. Colouring matter stabilization. Metallic hazes (copper and iron cassses). Stability tests / identification tests. Wine clarification. Fining operation.

Physical-chemical characterization /technological trials of/on the wine(s) attributed to the responsibility of each students group. Colour related parameters, total anthocyanins, total phenols index, wine turbidity, fining tests with different fining agents. Discussion of the results and decision on wine treatments

Tartrate precipitation: physical and chemical stabilization processes (cold stabilization, electrodialysis, ion exchange, preventive treatments). Protein turbidity, protein stability tests.

Study visit (carried out to vineyards and wineries of the main Portuguese wine regions) in the scope of the Viticulture and Enology Master/Vinifera Euromaster.

Study visit to vineyards and wineries of the main Portuguese wine regions.

Physical-chemical characterization /stability tests of the wine(s) attributed to the responsibility of each students group. Sulfates, chlorides, protein stability test, tartrate stability test. Discussion of the results and decision on wine treatments

Tartrate stability: tartrate crystallization and precipitation, involved mechanisms, influence factors, stability tests

Physical-chemical characterization of the wine(s) attributed to the responsibility of each students group. Total nitrogen (cont.), ash content (cont.), alkalinity of ash, iron. Discussion of the results and decision on wine treatments.

The use of corks in Enology; chemical composition, properties

Physical-chemical characterization of the wine(s) attributed to the responsibility of each students group. Tartaric acid (cont.), malic acid (cont.), lactic acid (cont.), total nitrogen, ash content. Discussion of the results and decision on wine treatments

Composition and evolution of the colouring matter. Reaction mechanisms of phenolic compounds during wine aging (copigmentation and condensation phenomena)

Physical-chemical characterization of the wine(s) attributed to the responsibility of each students group. Reducing substances, tartaric acid, malic acid, lactic acid. Discussion of the results and decision on wine treatments

Composition and evolution of the colouring matter, influence of the winemaking technology; Reaction mechanisms of phenolic compounds during wine aging (influence of pH, oxygen, sulfur dioxide and temperature).

Physical-chemical characterization /stability tests of the wine(s) attributed to the responsibility of each students group. Oxidation test, alcoholic strength by volume, total dry extract, total acidity. Discussion of the results and decision on wine treatments

Evolution and physical-chemical modifications of wines; main mechanisms involved – affecting factors; colloidal phenomena

Introduction. Physical-chemical characterization of the wine(s) attributed to the responsibility of each students group. Volatile acidity, sulfur dioxide, pH and verification of malolactic fermentation. Discussion of the results and decision on wine treatments

Introduction to the curricular unit. Wines, quality and quality control: quality characteristics (legal and commercial specifications); types of Portuguese wines; quality management; critical points of control