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disciplinas > CEV-0/2017-2018/1-semestre > Sumários

Conservação e Estabilização de Vinhos (1 º Sem 2017/2018)

MVE , MEVE

Sumários

Tipo do Turno:
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20/12/2017 14:00 Aula Laboratorial

Fining treatments (in the winery)

Fining treatments on the wines under students responsibility, in the winery (semi-industrial scale)

Modificado em 18/01/2018 11:36 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

18/12/2017 14:30 Aula Laboratorial

Fining treatments (winery)

Fining treatments on the wines under students responsibility, in the winery (semi-industrial scale)

Modificado em 18/01/2018 11:36 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

18/12/2017 09:00 Aula Teórica

Report work

Report work on the laboratorial activities carried out during all the semester.

Modificado em 18/01/2018 11:35 Prof. Sofia Cristina Gomes Catarino Presenças: 40 alunos.

13/12/2017 14:00 Aula Laboratorial

Report work

Report work on the laboratorial activities carried out during all the semester.

Modificado em 18/01/2018 11:35 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

11/12/2017 14:30 Aula Laboratorial

Study visit to the wine company José Maria da Fonseca Vinhos

Study visit to the wine company José Maria da Fonseca Vinhos, whose winery is equipped with the most advanced technologies for stabilization and wine aging.

Modificado em 18/01/2018 11:35 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

11/12/2017 09:00 Aula Teórica

Study visit to the wine company José Maria da Fonseca Vinhos

Study visit to the wine company José Maria da Fonseca Vinhos

Modificado em 16/01/2018 22:42 Prof. Sofia Cristina Gomes Catarino Presenças: 38 alunos.

06/12/2017 14:00 Aula Laboratorial

Evaluation of the effect of the different fining agents on wines’s quality. Physico-chemical characterization and evolution of the treated wines: colour, total anthocyanins, total phenols index, wine turbidity. Selection of the best technical solution

Physicochemical characterization and evolution control of the wines treated with the different fining agents: colour, total anthocyanins, 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)

Modificado em 16/01/2018 22:41 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

04/12/2017 14:30 Aula Laboratorial

Evaluation of the effect of the different fining agents on wines’s quality. Physico-chemical characterization and evolution of the treated wines: colour, total anthocyanins, total phenols index, wine turbidity. Selection of the best technical solution

Physicochemical characterization and evolution control of the wines treated with the different fining agents: colour, total anthocyanins, 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)

Modificado em 16/01/2018 22:39 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

04/12/2017 09:00 Aula Teórica

Cork and corks for wine industry

Cork and corks for wine industry

Modificado em 16/01/2018 22:40 Prof. Sofia Cristina Gomes Catarino Presenças: não foram contabilizadas.

29/11/2017 14:00 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility:  colour; total anthocyanins; total phenols index; wine turbidity; fining tests

Physical-chemical characterization and evolution control of the wines under students' responsibility:  colour; total anthocyanins; total phenols index; wine turbidity; fining tests.

Analytical methods and fining tests description. Enological interest of each analytical determination/fining tests.

Application of these analytical methods and fining tests (with different fining agents) on wines. Discussion of the results.

Modificado em 03/12/2017 20:31 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

27/11/2017 14:30 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility: colour; total anthocyanins; total phenols index; wine turbidity; fining tests

Physical-chemical characterization and evolution control of the wines under students' responsibility: colour; total anthocyanins; total phenols index; wine turbidity; fining tests.

Analytical methods description. Enological interest of each analytical determination/fining tests.

Application of these analytical methods and fining tests on the wines. Discussion on the results.

Modificado em 01/12/2017 21:05 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

27/11/2017 09:00 Aula Teórica

Membrane techniques for the management of wine composition

Membrane techniques for the management of wine composition (Invited lecturer: Prof. Norberta de Pinho).

Modificado em 01/12/2017 21:06 Prof. Sofia Cristina Gomes Catarino Presenças: 30 alunos.

22/11/2017 14:00 Aula Laboratorial

Study visit (Portuguese wine regions)

Study visit to several Portuguese wine regions: Vinhos Verdes, Douro, Dão, and Bairrada. 

Modificado em 01/12/2017 20:57 Prof. Sofia Cristina Gomes Catarino Presenças: 35 alunos.

20/11/2017 14:30 Aula Laboratorial

Study visit (Portuguese wine regions)

Study visit to several Portuguese wine regions: Vinhos Verdes, Douro, Dão, and Bairrada. 

Modificado em 01/12/2017 19:39 Prof. Sofia Cristina Gomes Catarino Presenças: 35 alunos.

20/11/2017 09:00 Aula Teórica

Study visit (Portuguese wine regions)

Study visit to several Portuguese wine regions: Vinhos Verdes, Douro, Dão, and Bairrada.

Modificado em 01/12/2017 19:36 Prof. Sofia Cristina Gomes Catarino Presenças: 35 alunos.

15/11/2017 14:00 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility: Tannic power; stability tests (tartaric stability; protein stability)

Physical-chemical characterization and evolution control of the wines under students' responsibility: tannic power; stability tests (tartaric stability; protein stability).

Analytical methods' description. Enological interest of each analytical determination/stability test.

Application of the analytical methods/stability tests to students' wines. Discussion of the results.

Modificado em 01/12/2017 19:34 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

13/11/2017 14:30 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility: tannic power; stability tests (tartaric stability; protein stability)

Physical-chemical characterization and evolution control of the wines under students' responsibility: tannic power; stability tests (tartaric stability; protein stability)

Analytical methods and stability tests description. Enological interest of each analytical determination/stability test.

Application of these methods/stability tests to students' wines. Discussion of the results.

Modificado em 01/12/2017 19:35 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

13/11/2017 09:00 Aula Teórica

Main colloidal instabilities in wines

Main colloidal instabilities in wine: protein turbidity; stability of colouring matter; metallic hazes (iron and copper cases).

Stability tests/stabilization treatments. Arabic gum.

Modificado em 01/12/2017 19:34 Prof. Sofia Cristina Gomes Catarino Presenças: 35 alunos.

08/11/2017 14:00 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility:  ash (cont.); alkalinity of ash; chloride, sulfates

Physical-chemical characterization and evolution control of the wines under students' responsibility: ash (conclusion); alkalinity of ash; chloride, sulfates.

Analytical methods' description. Enological interest of each analytical determination.

Application of the analytical methods on students' wines. Discussion of the results.

Modificado em 01/12/2017 19:35 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

06/11/2017 14:30 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility:  ash (cont.); alkalinity of ash; chloride, sulfates

Physical-chemical characterization and evolution control of the wines under students' responsibility: ash (conclusion); alkalinity of ash; chloride, sulfates.

Analytical methods' description. Enological interest of each analytical determination.

Application on these analytical methods on the wines and discussion of the results.

Modificado em 01/12/2017 19:18 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

06/11/2017 09:00 Aula Teórica

Tartrate stability. Tartrate crystallization and precipitation. Stability tests. Stabilization treatments

Tartrate stability. Tartrate crystallization and precipitation. Stability tests. Stabilization treatments

Modificado em 01/12/2017 19:07 Prof. Sofia Cristina Gomes Catarino Presenças: 35 alunos.

30/10/2017 14:30 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility:  tartaric acid, malic acid, lactic acid (conclusion), ash

Physical-chemical characterization and evolution control of the wines under students' responsibility: tartaric acid, malic acid, lactic acid (conclusion), ash

Analytical methods' description. Enological interest of each analytical determination.

Application of these methods on students' wines. Discussion of the results

Modificado em 01/11/2017 17:00 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

30/10/2017 09:00 Aula Teórica

Clarification of wines - Fining operation

Colloidal phenomena. Clarification of wines - Fining operation: mechanisms involved; fining agents

Modificado em 01/11/2017 16:59 Prof. Sofia Cristina Gomes Catarino Presenças: 35 alunos.

25/10/2017 14:00 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility: reducing substances, tartaric acid, malic acid, lactic acid

Physical-chemical characterization and evolution control of the wines under students' responsibility: reducing substances, tartaric acid, malic acid, lactic acid

Analytical methods' description. Enological interest of each analytical determination.

Application of these methods on students' wines

Modificado em 01/11/2017 16:58 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

23/10/2017 14:30 Aula Laboratorial

Physical-chemical characterization and evolution control of the wines under students' responsibility: reducing substances, tartaric acid, malic acid, lactic acid

Physical-chemical characterization and evolution control of the wines under students' responsibility: reducing substances, tartaric acid, malic acid, lactic acid

Analytical methods' description. Enological interest of each analytical determination.

Application of these methods on students' wines.

Modificado em 01/11/2017 16:56 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

23/10/2017 09:00 Aula Teórica

Wine aging: wooden and vat/bottle aging.

Wine aging: wooden and vat/bottle aging

Phenolic reactions (coloring matter and tannins) in red wine involving oxygen during aging.

Micro-oxygenation, oak alternatives, and added tannins

Modificado em 01/11/2017 16:53 Prof. Sofia Cristina Gomes Catarino Presenças: 35 alunos.

18/10/2017 14:00 Aula Laboratorial

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, oxidation test.

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, oxidation test.

Analytical methods' description. Enological interest of each analytical determination.

Application of these analytical methods on the wines.

Modificado em 01/11/2017 16:53 Prof. Sofia Cristina Gomes Catarino Presenças: 18 alunos.

16/10/2017 14:30 Aula Laboratorial

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, oxidation test.

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, oxidation test.


Analytical methods' description. Enological interest of each analytical determination.


Application of these analytical methods on the wines.

Modificado em 17/10/2017 10:13 Prof. Sofia Cristina Gomes Catarino Presenças: 19 alunos.

16/10/2017 09:00 Aula Teórica

Evolution and physical-chemical modifications of wines. Composition and evolution of the colouring matter

Evolution and physical-chemical modifications of wines: main mechanisms involved and affecting factors.

Composition and evolution of the colouring matter:  

Wine phenolic composition (review);

Influence of the winemaking technology (review);

Reaction mechanisms of phenolic compounds during wine ageing;

Influence of pH, oxygen, sulphur dioxide and temperature.

Modificado em 17/10/2017 10:15 Prof. Sofia Cristina Gomes Catarino Presenças: 38 alunos.

11/10/2017 14:00 Aula Laboratorial

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.

Modificado em 17/10/2017 10:14 Prof. Sofia Cristina Gomes Catarino Presenças: 17 alunos.

09/10/2017 14:30 Aula Laboratorial

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.

Modificado em 17/10/2017 10:01 Prof. Sofia Cristina Gomes Catarino Presenças: 17 alunos.

09/10/2017 09:00 Aula Teórica

Introduction to Stabilization and Wine Aging curricular unit

Introduction to the curricular unit (program, learning outcomes, bibliography, assessment, laboratorial classes).

Overview on Portuguese wines.

Wine quality and quality control.

Visit to ISA’s winery.

Modificado em 17/10/2017 10:14 Prof. Sofia Cristina Gomes Catarino Presenças: 37 alunos.