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Conservação e Estabilização de Vinhos (1 º Sem 2015/2016)

MVE

Sumários

Tipo do Turno:
Turno:
Docente:
Ordem:

16/12/2015 14:00 Aula Laboratorial

Study visit to the wine company José Maria da Fonseca Vinhos (Península de Setúbal Wine Region). Fining of the wines at ISA’s Winery.

Study visit to the wine company José Maria da Fonseca Vinhos (Península de Setúbal Wine Region).

Fining of the wines at ISA’s Winery

Modificado em 06/01/2016 14:02 Prof. Sofia Cristina Gomes Catarino Presenças: 27 alunos.

16/12/2015 09:00 Aula Teórica

Study visit to the wine company José Maria da Fonseca Vinhos (Península de Setúbal Wine Region)

Study visit to the wine company José Maria da Fonseca Vinhos (Península de Setúbal Wine Region)

Modificado em 06/01/2016 13:53 Prof. Sofia Cristina Gomes Catarino Presenças: 27 alunos.

09/12/2015 14:00 Aula Laboratorial

Evaluation of the effect of the different fining agents on wines’s quality. Physicochemical 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 06/01/2016 14:14 Prof. Sofia Cristina Gomes Catarino Presenças: 27 alunos.

09/12/2015 09:00 Aula Teórica

Clarification of wines: Filtration. International Code of Oenological Practices

Clarification of wines: Filtration.

Mechanisms of filtration (frontal and tangential filtration); products used in filtration and types of filters (diatomaceous earths, cellulose-based filter sheets, membranes).

International Code of Oenological Practices


Modificado em 06/01/2016 13:48 Prof. Sofia Cristina Gomes Catarino Presenças: 23 alunos.

02/12/2015 14:00 Aula Laboratorial

Physicochemical characterization and evolution control of wines: colour, total anthocyanins, total phenols index, wine turbidity, fining tests

Physicochemical characterization and evolution control of the wines under students’ responsibility: colour, total anthocyanins, total phenol index, wine turbidity.

Analytical methods’ description. Enological interest of the analytical determination.

Application of these analytical methods tests on the wines.

 Fining tests with different mineral and protein fining agents.


Modificado em 06/01/2016 14:14 Prof. Sofia Cristina Gomes Catarino Presenças: 27 alunos.

02/12/2015 09:00 Aula Teórica

Corks. Clarification of wines: Fining

Corks. Cork oak. Production. Chemical composition, characteristics and properties. Cork industry. Cork stoppers (invited lecturer).

Clarification of wines: Fining. Fining agents. Fining mechanisms.

Modificado em 06/01/2016 14:04 Prof. Sofia Cristina Gomes Catarino Presenças: 23 alunos.

25/11/2015 14:00 Aula Laboratorial

Study visit to Portuguese wine regions (Vinhos Verdes, Douro, Dão, Bairrada)

Study visit to Portuguese wine regions (Vinhos Verdes, Douro, Dão, Bairrada)

Modificado em 06/01/2016 14:05 Prof. Sofia Cristina Gomes Catarino Presenças: 30 alunos.

25/11/2015 09:00 Aula Teórica

Study visit to Portuguese wine regions (Vinhos Verdes, Douro, Dão, Bairrada)

Study visit to Portuguese wine regions (Vinhos Verdes, Douro, Dão, Bairrada)

Modificado em 06/01/2016 12:37 Prof. Sofia Cristina Gomes Catarino Presenças: 30 alunos.

18/11/2015 14:00 Aula Laboratorial

Physicochemical characterization, stability tests and evolution control of wines: sulfates, chlorides, tartaric stability, search for proteins

Physicochemical characterization and evolution control of the wines under students’ responsibility: sulfates, chlorides, tartaric stability, search for proteins.

Analytical methods’ description. Enological interest of the analytical determination.

Application of these analytical methods/stability tests on the wines.


Modificado em 06/01/2016 14:15 Prof. Sofia Cristina Gomes Catarino Presenças: 27 alunos.

18/11/2015 09:00 Aula Teórica

Wood characteristics and wine ageing in wood

Wood characteristics and wine ageing in wood (invited lecturer)

Modificado em 06/01/2016 14:05 Prof. Sofia Cristina Gomes Catarino Presenças: 23 alunos.

11/11/2015 14:00 Aula Laboratorial

Physicochemical characterization and evolution control of wines: total nitrogen (cont.), ash (cont.), alkalinity of ash, iron

Physicochemical characterization and evolution control of the wines under students’ responsibility: total nitrogen (cont.), ash (cont.), alkalinity of ash, iron.

Analytical methods’ description. Enological interest of the analytical determination.

Application of these analytical methods on the wines.

Modificado em 06/01/2016 14:15 Prof. Sofia Cristina Gomes Catarino Presenças: 27 alunos.

11/11/2015 09:00 Aula Teórica

Main colloidal instabilities in wine: protein turbidity; stability of the colouring matter; metallic hazes

Main colloidal instabilities in wine:

Protein turbidity. The origin of wine proteins. Characterization of wine proteins. Protein levels in white wines. Protein haze formation. Protein stability tests. Bentonite fining. Stabilization treatments.

Stability of colouring matter. Stability tests. Stabilization treatments.

Metallic hazes. Iron casse. Copper casse. Casse mechanisms. Influence factors. Stability tests. Treatments.

Tests for turbidity identification.

Modificado em 06/01/2016 12:29 Prof. Sofia Cristina Gomes Catarino Presenças: 23 alunos.

04/11/2015 14:00 Aula Laboratorial

Physicochemical characterization and evolution control of wines: organic acids (cont.), total nitrogen, ash

Physicochemical characterization and evolution control of the wines under students’ responsibility: organic acids (cont.), total nitrogen, ash.

Analytical methods’ description. Enological interest of the analytical determination.

Application of these analytical methods on the wines.

Modificado em 06/01/2016 14:13 Prof. Sofia Cristina Gomes Catarino Presenças: 27 alunos.

04/11/2015 09:00 Aula Teórica

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

Tartrate stabilization. Crystallization of tartaric salts in wines. Nucleation and crystal growth. KHT and CaT. Influence factors. KHT stability tests. Physical and chemical stabilization processes (cold stabilization, ED, ion exchange resins, additives)

Modificado em 06/01/2016 12:26 Prof. Sofia Cristina Gomes Catarino Presenças: 23 alunos.

28/10/2015 14:00 Aula Laboratorial

Physicochemical characterization and evolution control of wines: reducing sugars, malic acid, tartaric acid, lactic acid

Physicochemical characterization and evolution control of the wines under students’ responsibility: reducing sugars, malic acid, tartaric acid, lactic acid.

Analytical methods’ description. Enological interest of the analytical determination.

Application of these analytical methods on the wines.

Modificado em 06/01/2016 12:24 Prof. Sofia Cristina Gomes Catarino Presenças: 25 alunos.

28/10/2015 09:00 Aula Teórica

Wine aging

Wine aging: wooden and vat/bottle aging.

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

Microoxigenation, oak alternatives and added tannins.

Modificado em 06/01/2016 12:20 Prof. Sofia Cristina Gomes Catarino Presenças: 23 alunos.

21/10/2015 14:00 Aula Laboratorial

Physicochemical characterization and evolution control of wines: alcoholic strength by volume, density and specific gravity, total dry extract, total acidity, oxidation test

Physicochemical 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 the analytical determination

Application of these analytical methods on the wines.


Modificado em 06/01/2016 12:19 Prof. Sofia Cristina Gomes Catarino Presenças: 25 alunos.

21/10/2015 09:00 Aula Teórica

Evolution and physicochemical modification of wines. Composition and evolution of the colouring matter

Evolution and physicochemical modification of wines: main mechanisms involved; colloidal phenomena.

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


Modificado em 06/01/2016 12:16 Prof. Sofia Cristina Gomes Catarino Presenças: 23 alunos.

14/10/2015 14:00 Aula Laboratorial

Physicochemical characterization and evolution control of wines: volatile acidity, pH, sulfur dioxide, search for malolactic fermentation

Physicochemical characterization and evolution control of the wines under students’ responsibility: volatile acidity, pH, sulfur dioxide, search for malolactic fermentation.

Analytical methods’ description. Enological interest of the analytical determination.

 Application of these analytical methods on the wines.

Modificado em 06/01/2016 12:15 Prof. Sofia Cristina Gomes Catarino Presenças: 25 alunos.

14/10/2015 09:00 Aula Teórica

Introduction to the course. Wines, quality, management and wine quality control

Introduction to the course: program, intended learning outcomes, assessment.

Wines, quality and quality control: quality characteristics (legal and commercial specifications); quality management.

Portuguese wines.

Visit to ISA’s winery

Modificado em 06/01/2016 13:56 Prof. Sofia Cristina Gomes Catarino Presenças: 22 alunos.