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disciplinas
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CEV/2016-2017/1-semestre
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Sumários
Conservação e Estabilização de Vinhos (1 º Sem 2016/2017)Sumários14/12/2016 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
19/01/2017 15:15
Presenças:
não foram contabilizadas.
12/12/2016 14:30 Aula Laboratorial 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
19/01/2017 15:13
Presenças:
38 alunos.
12/12/2016 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
19/01/2017 15:12
Presenças:
38 alunos.
07/12/2016 14:00 Aula Laboratorial Physicochemical characterization and evolution control of wines: colour, total anthocyanins, total phenols index, wine turbidity, fining testsPhysicochemical 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
19/01/2017 15:05
Presenças:
20 alunos.
05/12/2016 14:30 Aula Laboratorial Physicochemical characterization and evolution control of wines: colour, total anthocyanins, total phenols index, wine turbidity, fining testsPhysicochemical 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
19/01/2017 15:04
Presenças:
17 alunos.
05/12/2016 09:00 Aula Teórica Clarification of wines: Filtration. International Code of Oenological PracticesClarification 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
19/01/2017 15:04
Presenças:
não foram contabilizadas.
30/11/2016 14:00 Aula Laboratorial Study visitJoint Study Visit (from 28 to 30 November) to several Portuguese Wine Regions (Vinhos Verdes, Douro, Dão, Bairrada)
Modificado em
19/01/2017 15:02
Presenças:
não foram contabilizadas.
28/11/2016 14:30 Aula Laboratorial Study VisitJoint Study Visit (from 28 to 30 November) to several Portuguese Wine Regions (Vinhos Verdes, Douro, Dão, Bairrada)
Modificado em
19/01/2017 15:01
Presenças:
não foram contabilizadas.
28/11/2016 09:00 Aula Teórica Study visitJoint Study Visit (from 28 to 30 November) to several Portuguese Wine Regions (Vinhos Verdes, Douro, Dão, Bairrada)
Modificado em
19/01/2017 15:00
Presenças:
não foram contabilizadas.
23/11/2016 14:00 Aula Laboratorial Physicochemical characterization, stability tests and evolution control of wines: sulfates, chlorides, tartaric stability, search for proteinsPhysicochemical 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
19/01/2017 14:57
Presenças:
20 alunos.
21/11/2016 14:30 Aula Laboratorial Physicochemical characterization, stability tests and evolution control of wines: sulfates, chlorides, tartaric stability, search for proteinsPhysicochemical 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
19/01/2017 14:57
Presenças:
não foram contabilizadas.
21/11/2016 09:00 Aula Teórica Corks. Clarification of wines: FiningCorks. Cork oak. Production. Chemical composition, characteristics and properties. Cork industry. Cork stoppers.
Clarification of wines: Fining. Fining agents. Fining mechanisms.
Modificado em
19/01/2017 14:52
Presenças:
não foram contabilizadas.
16/11/2016 14:00 Aula Laboratorial Physicochemical characterization and evolution control of wines: ash (cont.), alkalinity of ash, ironPhysicochemical 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
19/01/2017 14:49
Presenças:
não foram contabilizadas.
14/11/2016 14:30 Aula Laboratorial Physicochemical characterization and evolution control of wines: ash (cont.), alkalinity of ash, ironPhysicochemical 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.
Modificado em
19/01/2017 14:48
Presenças:
20 alunos.
14/11/2016 09:00 Aula Teórica Main colloidal instabilities in wine: protein turbidity; stability of the colouring matter; metallic hazesMain 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
19/01/2017 14:47
Presenças:
não foram contabilizadas.
09/11/2016 14:00 Aula Laboratorial Physicochemical characterization and evolution control of wines: organic acids (cont.), ashPhysicochemical 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
19/01/2017 14:46
Presenças:
17 alunos.
07/11/2016 14:30 Aula Laboratorial Physicochemical characterization and evolution control of wines: organic acids (cont.), ashPhysicochemical 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.
Modificado em
19/01/2017 14:45
Presenças:
16 alunos.
07/11/2016 09:00 Aula Teórica Tartrate stabilization. Tartrate crystallization and precipitation. Stability tests. Stabilization treatmentsTartrate 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
19/01/2017 14:44
Presenças:
não foram contabilizadas.
02/11/2016 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
19/01/2017 14:41
Presenças:
não foram contabilizadas.
31/10/2016 14:30 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
19/01/2017 14:40
Presenças:
não foram contabilizadas.
31/10/2016 09:00 Aula Teórica Wine agingWine 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
19/01/2017 14:39
Presenças:
31 alunos.
26/10/2016 14:00 Aula Laboratorial Laboratorial work reportLaboratorial work report. Description and discussion on physicochemical characterization and evolution controm of the wines under students responsibility
Modificado em
19/01/2017 14:43
Presenças:
não foram contabilizadas.
24/10/2016 14:30 Aula Laboratorial Laboratorial work reportLaboratorial work report. Description and discussion on physicochemical characterization and evolution control of the wines under students responsibility
Modificado em
19/01/2017 14:43
Presenças:
não foram contabilizadas.
24/10/2016 09:00 Aula Teórica Physicochemical characterization and evolution control of the wines under students’ responsibilityPhysicochemical characterization and evolution control of the wines under students’ responsibility.
Modificado em
19/01/2017 14:30
Presenças:
não foram contabilizadas.
19/10/2016 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 testPhysicochemical 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
19/01/2017 14:26
Presenças:
19 alunos.
17/10/2016 14:30 Aula Laboratorial Physicochemical characterization and evolution control of wines: alcoholic strength by volume, density and specific gravity, total dry extract, total acidity, oxidation testPhysicochemical 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
19/01/2017 14:25
Presenças:
20 alunos.
17/10/2016 09:00 Aula Teórica Evolution and physicochemical modification of wines. Composition and evolution of the colouring matterEvolution 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
19/01/2017 14:24
Presenças:
36 alunos.
12/10/2016 14:00 Aula Laboratorial Physicochemical characterization and evolution control of wines: volatile acidity, pH, sulfur dioxide, search for malolactic fermentationPhysicochemical 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
19/01/2017 14:23
Presenças:
18 alunos.
10/10/2016 14:30 Aula Laboratorial Physicochemical characterization and evolution control of wines: volatile acidity, pH, sulfur dioxide, search for malolactic fermentationPhysicochemical 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
11/01/2017 15:27
Presenças:
17 alunos.
10/10/2016 09:00 Aula Teórica Introduction to the course. Wines, quality, management and wine quality controlIntroduction 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
11/01/2017 15:25
Presenças:
20 alunos.
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