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)

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)

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.

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.

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

Joint Study Visit (from 28 to 30 November) to several Portuguese Wine Regions (Vinhos Verdes, Douro, Dão, Bairrada) 

Joint Study Visit (from 28 to 30 November) to several Portuguese Wine Regions (Vinhos Verdes, Douro, Dão, Bairrada)

Joint Study Visit (from 28 to 30 November) to several Portuguese Wine Regions (Vinhos Verdes, Douro, Dão, Bairrada)

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.

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.

Corks. Cork oak. Production. Chemical composition, characteristics and properties. Cork industry. Cork stoppers.

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

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.

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

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

Application of these analytical methods on the wines.

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.

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.

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

Analytical methods’ description. Enological interest of the analytical determination

Application of these analytical methods on the wines.

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)

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.

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.

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.

Laboratorial work report. Description and discussion on physicochemical characterization and evolution controm of the wines under students responsibility

Laboratorial work report. Description and discussion on physicochemical characterization and evolution control of the wines under students responsibility

Physicochemical characterization and evolution control of the wines under students’ responsibility.

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.

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.

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.

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.

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.

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